Ingredients

The following ingredients have 4 Servings
  • 1.5 cups  old-fashioned oats (, certified gluten-free if necessary)
  • 1/2 cup  sunflower seeds or pumpkin seeds or a combination
  • 3/4 cup  pecans
  • 1/4 cup coconut shreds ((small flakes))
  • 1.5 flax egg (1.5 tbsp flax seed meal + 3.5 tbsp water)
  • 4  tbsp  maple syrup
  • 1/2 tsp ground cardamom
  • 1/2 tsp pumpkin pie spice ( or gingerbread spice blend or cinnamon)
  • 1/4 tsp salt
  • optional add in: 1/2 cup dried cranberries or currants or chopped dates or apricots

Instruction

  • Preheat the oven to 300 deg F ( 150 C). Line a baking dish with parchment. Mix the flax seed meal in water and set aside for 2 mins.
  • Add all the dry ingredients to a bowl and mix well. ** Add the flax seed mixture and 2 tbsp maple syrup. Mix well.
  • Add more maple syrup 1 tbsp at a time and mix in. Add enough to clump to preference. Spread the mixture evenly in the baking dish, close enough to clump but not too thick). Bake for 20 minutes. Mix around and reduce the temperature to 275 deg F (135 C). and continue to bake until golden (20 to 30 mins). Fold in the dried fruit if using once out of the oven.
  • Cool completely and store in a glass jar for upto a month. Serve over breakfast bowls, chia pudding, yogurt, smoothie bowls , overnight oats or as is.