8 Cups Rolled Oats
2 Cups Almonds, coarsely chopped
1 Cup Walnuts, coarsely chopped
1 Cup Pumpkin Seeds, ground
1 Cup Coconut Flakes
½ Cup Flax Seeds, ground
½ Cup Olive Oil
1 Cup Honey, softened
2 Cups Dry Fruits such as raisins, dried blueberries, dates, etc, optional
Put almonds in food processor, and process until small bits. Add Walnuts and pumpkin seeds. Grind Flax seeds. Mix everything together, except for dried fruits, into a uniform consistency, making sure oats are well coated in oil and honey. If using a stand mixer, use the flat beater attachment on low.
Lay out the crumbly mixture onto a large cookie sheet. Cook at 250°C for 1 hr, turning over the mixture after 30 minutes, to prevent sides and bottom from over browning. After 1 hr, check for crunchiness. If still moist, return to oven for another 30 minutes at a time, turning over the mixture every 30 minutes.
When done cooking, remove from oven, add dry fruits, if desired. Store in airtight jar(s).
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