Ingredients

The following ingredients have 10 Servings
  • 3 cups rolled oats ((GF for gluten free diets))
  • 3/4 cup pecans
  • 1/2 cup walnuts
  • 1/4 teaspoon sea salt
  • 1/2 Tablespoon cinnamon
  • 1 Tablespoon chia seeds
  • 3 Tablespoons palm sugar
  • 1/4 cup coconut oil
  • 6 1/2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 ripe banana (mashed)

Instruction

  • Preheat oven to 350. Spray 2 large cookie sheets with nonstick spray.
  • In a large bowl, combine oats, nuts, salt, cinnamon and chia seeds.
  • In a small saucepan over medium heat, mix palm sugar, coconut oil and honey. Bring to just boiling to dissolve the sugar. 
  • Remove from heat and whisk in vanilla extract and mashed banana. 
  • Pour over dry ingredients and stir until oats and nuts are completely coated. I like to get my hands dirty and scrunch up with my fingers so the oats get really well coated.
  • Spread the mixture onto cookie sheets and bake for 25 minutes or until golden brown, tossing once halfway through cooking.
  • When done, remove from oven, toss lightly and let cool on cookie sheets.
  • Store in tightly sealed container. Mine keeps about 3-4 weeks.
  • Makes 4-1/2 cups.