INGREDIENTS
- 1 cup whole rolled oats (certified gluten free)
- 1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
- 1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
- 2 T chia seeds
- 3/4 cup raw almonds, coarsely chopped
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup raw walnuts, coarsely chopped
- 1/4 cup shredded coconut
- 2 tsp cinnamon
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
DIRECTIONS
- In large mixing bowl, combine dry ingredients (first 4 listed).
- Chop nuts and add to the bowl along with seeds and coconut.
- Mix well.
- Add liquids (melted coconut oil and maple syrup).
- Mixity mixity stir stir stir.
- Side note: I’ve come to the conclusion that there’s no better smell than melted coconut oil.
- Spread onto a baking sheet lined with parchment paper.
- Bake for 60 minutes at 225 degrees F.
- Let it cool and then break apart (you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together).