300g gluten free oats
250g / 2 cups flaked almonds or mixed chopped nuts
2 cups unsweetened coconut flakes
2 cups mixed seeds (e.g. sunflower, pumpkin)
2 tsp ground cinnamon or mixed spice
30g / 1/3 cup extra virgin coconut oil, melted
1tbsp vanilla extract
Preheat oven to 140°C. Grease a large baking tray.
Mix oats, flakes, nuts and seeds in a big bowl. Add cinnamon/mixed spice and mix well.
Melt coconut oil and honey on low heat and stir in the vanilla.
Pour coconut oil mixture over nuts and seeds. Stir to coat.
Pour out into prepared baking tray and spread out evenly.
Bake for 30 minutes, then remove and mix well and return to oven for another 30 minutes until golden brown. Allow to cool then place in a air-tight container until needed. Store in a cool dark place for up to 2 weeks.
Juliet Schaffer, Nutritionist, Evolve Nutrition