Ingredients
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Amount
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Measure
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Ingredient
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| cup whole kernels | almonds chopped | | cup, chopped | pecans - coarsely chopped | | cup | coconut flakes, unsweetened | | cup, whole | cranberries, dried | | cup | sunflower seed kernels, toasted & salted | | cup | pumpkin seeds | | cup | flax seeds | | cups | Bob's Red Mill Gluten-free rolled oats | | tablespoons | vanilla extract | | tablespoons | cinnamon, ground | | tablespoons | Maple Syrup, vermont | | tablespoons | honey | | cup | coconut oil metled | | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| 1 | mix dry ingredients in large bowl | 2 | add oil,syrup,honey and water to sauce pan heat till very hot but not boiling. remove from heat add vanilla. | 3 | add the wet ingredients to the oat mix, mix well. | 4 | place mix on 2 foil lined baking sheets | 5 | bake at 325 for 10 min mix and turn
bake 10 more min. | 6 | leet cool ,place in airtight container |
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