Ingredients:
4 1/2 C chopped or slivered almonds
4 C oats
3 C walnuts
3 C coconut flakes
1 & 1/2 C – 2C pumpkin seeds (Pepitas)
3 tsp cinnamon
3/4 tsp sea salt
1 C Coconut Oil
2 C Maple Syrup (&/or honey &/or agave nectar – I mix all three in)
4 tsp almond extract or vanilla
Directions:
Melt the coconut oil and add the other liquid ingredients and then pour this over the dry mixture in a great big bowl or roasting pan. Bake at 285 for 45 minutes or so stirring a few times.
Comments:
From my high school swim team lane mate, Beth Purdy. She says this makes a huge batch and that she recommends going a little lighter on the Maple Syrup and cutting the coconut back to 2C. I didn’t have pumpkin seeds so I added in sesame seeds, hemp hearts, and sunflower seeds.