Prep Time | 5 minutes |
Cook Time | 15-20 minutes |
Servings |
1/2 cup servings
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Ingredients
- 3 cups oats
- 3/4 cup slivered or chopped almonds
- 1/2 cup pumpkin seeds can substitute with sunflower seeds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut flakes if don't have/can't find, substitute with shredded coconut
- 1/3 cup maple syrup
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ginger
- salt pinch or to taste
Ingredients
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Instructions
- Preheat oven to 350° and cover large cookie sheet with parchment paper.
- In large bowl, add oats, almonds, pumpkin seeds, cinnamon, ginger and salt. Mix well.
- In small bowl, add coconut oil (heat in microwave to liquify), maple syrup, and vanilla. Mix well and add to oat mixture.
- Continue mixing until all oats are lightly covered in liquid. Add mixture to cookie sheet and spread evenly.
- Bake for 10-15 minutes. Remove from oven and mix in shredded coconut and coconut flakes.
- Cook for 5 to 10 more minutes, until coconut begins to brown. Remove from oven and let cool.
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