3/4 cup raw almonds, chopped into small pieces
1/2 cup raw hazelnuts, chopped into small pieces
1/2 cup raw pecans, chopped into small pieces
1 1/2 cup old fashioned oats - I use gluten-free oats
1/8 cup flax seeds
3/4 cup shredded coconut, unsweetened
1/2 cup buckwheat groats
1/4 cup chia seeds
1/4 cup raw sunflower seeds
3/4 cup dried cherries, chopped up
1/2 cup dried dates, chopped up
2 tsp cinnamon
1/4 tsp sea salt
1/4 cup maple syrup
1/4 cup rice syrup
1/4 cup coconut oil, melted
1 tsp vanilla
Friends, this recipe is incredibly flexible. As long as you keep the wet/dry ratio about the same, you can sub in all sorts of seeds, nuts, and fruit. I’ve used dried blueberries, pepitas, and walnuts. I use GF oats but either work. I keep a bag of it with me when I’m out as sometimes I need a quick GF snack. If you make it I’d love to know how you like it and if you make alterations to this recipe!
Preheat your oven to 300 degrees F. I line my baking sheet with parchment paper.
In a medium size bowl mix all of your liquids- maple and rice syrup, coconut oil, and vanilla. Mix all of your seeds, oats, coconut, fruit, and nuts in a large bowl. Once you have the dry ingredients well-mixed, pour the liquid mixture over it. Mix it until it is all coated and then spread it out on your lined baking sheet and gently press it down. Bake for 15 minutes, then rotate the pan for another 15-20. When it is done it should be slightly firm. Let it cool for about an hour before breaking it up and storing it in an airtight container.