Makes 5 to 6 cups
- 2cups whole rolled oats
- 1/3cup pre-rinsed quinoa
- 1/2cup raw walnuts, in pieces or coarsely chopped
- 1/3cup raw almonds, coarsely chopped
- 1/3cup raw sunflower seeds
- 1/3cup unsweetened coconut flakes (raw)
- 1/4cup white raisins
- 1/4cup dried sweetened cranberries
- 3tablespoons split hemp seeds (optional)
- 1/3cup coconut oil
- 1/3cup grade B maple syrup
- 1dash cinnamon
- 1dash nutmeg
- Preheat your oven to 225° F.
- Mix all dry ingredients (excluding cinnamon and nutmeg) in a great big mixing bowl.
- In a small saucepan over really low heat (or just in a bowl if your coconut oil is liquid), combine oil, syrup, and a dash each of the spices. You only need to get it up to a temperature that melts the coconut oil, then turn it off immediately. Pour your syrup/oil over the mixing bowl, then stir it all up until you don't see any more dry oats. Mix it up good.
- Spread the mix onto a cookie sheet lined with parchment paper. Flatten it out so it's even; it should take up the whole sheet. Bake at 225° F for 60 minutes.
- Let cool completely. When cooled, lift the ends of the parchment and let it crumble to the center. I leave the big chunks big; they'll break up as you pour everything into your jar. You can also just grab them and eat them.
- Because of the coconut oil here, this needs to be kept in an airtight container in the fridge, or safely below 70°, otherwise it risks losing its crispety crunchety.
