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3 1/2 cups (300g) Old fashioned / rolled oats
1/4 cup (60ml) coconut oil, or any other neutral oil
3-4 Tbsp (45-60ml) Liquid honey, to taste
1/4 teaspoon salt
1/2 cup threaded coconut
1/4 cup raw pumpkin seeds
1/4 cup flax seeds
1/4 cup chia seeds
1/4 cup sunflower seeds
1/2 cup raw buckwheat groats
1/2 cup quinoa Puffs
1/2 cup quinoa flakes
Preheat oven to 350f/180c. In a roasting dish, combine the oats, coconut oil and salt. Stir well to ensure that the oil is evenly distributed. Toast in the oven for 10 minutes, stirring once or twice. Add the honey, and stir well. Taste and add more honey if desired. Cook again for 15 minutes, stirring occasionally. Add coconut and cook for a further 15 minutes, keeping a close eye and stirring often to ensure even browning.
Remove from the oven and allow to cool slightly in the dish. Transfer to a large bowl, or if your roasting dish is large enough, leave it in there.
Add all the remaining ingredients, stirring well after each addition. Allow to cool completely, then store in airtight containers.
Recipe by Cloudy Kitchen. See it here.