5 cups organic Gluten Free thick rolled oats
1 cup raw almonds
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup sesame or flax seeds
1/3 cup raisins, currants or goji berries (add at the end after baking) 1/2 – 3/4 cup honey, maple syrup or coconut nectar (adjust for your desired sweetness)
2 Tsp. melted coconut oil and some extra for greasing the pan
½ Tsp. vanilla extract or powder
½ Tsp. cinnamon
¼ tsp. cardamom or all spice (optional)
Instructions
- Preheat oven to 250F
- Grease a large cookie sheet with coconut oil
- Put all ingredients (except dried fruit) on cookie sheet and mix well
- Spread out to fill the pan
- Bake for 1 1/2 hours until light golden brown and crispy
- Take out of oven and let cool. Can be stored in a jar for a 3-4 weeks.
- Enjoy as a breakfast cereal with your favorite non-dairy milk or as a snack!
