▸ ▹ Vegan, gluten-free, soy-free
Yield: 6 cups (12 servings)
Prep Time: 10 min
Cook Time: 1 hr 15 min
Total Time: 1 hr 25 min
INGREDIENTS
3 cups rolled oats (be sure to purchase gluten free if following a GF diet)
1 cup raw almonds, roughly chopped (or other nut of choice)
1/2 cup raw pumpkin seeds (or other nut/seed of choice)
1/2 cup raw sunflower seeds (or other nut/seed of choice)
3/4 cup shredded unsweetened coconut flakes
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1/2 cup dried fruit, chopped if large (optional)
DIRECTIONS
- Preheat the oven to 250F (120C) and place a baking sheet onto a sheet pan.
- In a large bowl, combine the oats, nuts, seeds, coconut and brown sugar.
- In a medium bowl combine the maple syrup, oil and salt.
- Combine the two mixtures together and mix, then pour onto the baking sheet.
- Cook for 1 hour and 15 minutes, stirring every 15-20 minutes to achieve an even golden colour.
- That's it! Let it cool and harden, and then transfer to air-tight jars. If you want to add any dried fruits, this is when you should do it (do not cook the dried fruit).
Notes
- Make sure the nuts and seeds you use are raw. If they are already roasted, it's best to toss them in after the oats have baked, to avoid overcooking the nuts/seeds.
- Get creative: add any nuts or seeds of your choice, or dried fruit such as dried cranberries or raisins, and even spices such as cinnamon or pumpkin pie spice. Make it differently each time for a new combination of flavours.
- Want to shorten the cooking time? Turn up the heat a bit, but be sure to keep an eye on it and stir more frequently to avoid burning. The mixture is ready when it's lightly golden - don't worry if it's not hard. It will harden as it cools. Enjoy!