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)


  1. Preheat oven to 250F
  2. Grease a large cookie sheet with coconut oil
  3. Put all ingredients (except dried fruit) on cookie sheet and mix well
  4. Spread out to fill the pan
  5. Bake for 1 1/2 hours until light golden brown and crispy
  6. Take out of oven and let cool. Can be stored in a jar for a 3-4 weeks.
  7. Enjoy as a breakfast cereal with your favorite non-dairy milk or as a snack!