Servings: ~24 servings
Ingredients
- 3 cups gluten-free oats
- 1 cup large coconut flakes, unsweetened
- 1 cup slivered almonds
- 1 cup chopped pecans
- ½ cup brown rice syrup or maple syrup
- ⅓ cup coconut oil
- 2 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. cloves
- ½ tsp. cardamom
- 2 tsp. pure vanilla extract
- Pinch of sea salt
- 3/4 cup dried plums, chopped OR dried fruit of choice (such as raisins or cranberries)
Instructions
- Preheat oven to 325℉ degrees. Line a rimmed baking sheet with parchment paper.
- In a large bowl combine the oats, coconut flakes, almonds and pecans. Set aside.
- In a small saucepan over medium heat, combine brown rice syrup, coconut oil and spices. Stir continuously and heat just until warm. Remove from heat and stir in vanilla.
- Add the brown rice syrup mixture to the oat mixture and stir until evenly coated. Transfer to sheet pan.
- Bake for 20 minutes or until golden brown, stirring halfway through baking time.
- Remove from oven and allow to cool for 10-15 minute before stirring in dried plums or dried fruit of choice.
- Serve with milk, on top of yogurt or enjoy on its own.
- Store in an airtight container in the pantry for up to 3 weeks.
Nutrition Information
- Serving Size: 1/3 cup
- Calories: 220
- Fat: 12 g
- Sodium: 20 mg
- Carbohydrate: 28 g
- (Fiber: 5 g
- Sugar: 6 g)
- Protein: 4 g