Description
A gluten-free vegan cereal, mix-in for your favorite snack or trail mix, crunchy snack or dessert topping!
Ingredients
- 3 Tablespoons Coconut Oil, Melted
- 3 Tablespoons Coconut Nectar Or Pure Maple Syrup
- 1-½ teaspoon Pure Vanilla Extract
- ⅛ teaspoons Fine Sea Salt
- 2-½ cups Gluten Free Rolled Oats
- ½ cups Raw Pumpkin Seeds
- ¼ cups Raw Hemp Seeds
- ½ cups Dried Unsweetened Blueberries
- ½ cups Raw Organic Pecan Pieces
- ½ cups Unsweetened Coconut Flakes
- 1 teaspoon Ceylon Cinnamon
Preparation
Preheat oven to 300ºF.
Mix together wet ingredients in a large glass bowl and stir to combine. Add dry ingredients to the wet ingredients and combine well so that all dry ingredients are coated well. Transfer to a coconut-oil-greased or parchment-lined rimmed baking sheet and spread into an even layer.
Bake 8–12 minutes until golden. Allow to cool on cookie sheet to harden into crunchy clusters. Enjoy and store leftovers in glass container.
