Description
This is a healthy, high fiber, easy recipe to whip up for parfait toppings, a cherry crisp, or just for snacking right out of the jar. I love the large coconut chips and lightly sweet coconut oil and agave that coat the flax seed meal and oats.
Ingredients
- 3 cups Old Fashioned Organic Oats
- 1 cup Pumpkin Seeds
- 1 cup Flax Seed Meal
- 1 cup Unsweetened Coconut Chips
- ½ cups Semi-sweet Mini Chocolate Chips
- ½ cups Slivered Almonds
- 2 Tablespoons Chia Seeds
- 1 whole Egg
- ¼ cups Melted Organic Coconut Oil
- ¼ cups Agave Nectar (or Honey)
Preparation
Preheat oven to 350ºF.
Mix all dry ingredients in a large bowl. In a separate bowl mix egg, melted oil, and agave and incorporate into dry ingredients, covering all the oats well.
Spread on a very lightly greased cookie sheet (I use 1/2 teaspoon coconut oil and spread it thinly). Bake for 20–25 minutes, stirring about every 10 minutes to get all sides brown.
Let cool and store in jars or resealable bags for up to a week (it won’t last that long).
