I N G R E D I E N T S

• 3 cups old-fashioned rolled oats

• 1/2 cup chopped or slivered almonds (replace with more seeds if you have a nut allergy)

• 1/4 cup ground or whole flax seeds (or replace with 1/4 cup of another seed you like)

• 1/4 cup chia seeds

• 1/4 cup coconut shreds

• 1/4 cup pumpkin seeds

• 1/4 hemp seeds

• 1/4 cup light brown sugar or coconut sugar

• 1 teaspoon cinnamon or pumpkin spice

• 1/2 teaspoon kosher or pink salt

• 2 teaspoons vanilla extract or vanilla bean paste

• 1/2 cup maple syrup

• 1/2 cup melted coconut oil

I N S T R U C T I O N S

1. Preheat oven to 325°.

2. Combine all the ingredients in a large bowl and mix well.

3. Pour mixture onto a parchment-lined baking sheet.

4. Bake on the middle rack for 20 minutes then rotate pan and bake for another 20 minutes.

5. Let cool completely before breaking into chunks.

6. Store on the counter or in the fridge in a air tight container for up to a month, probably longer!

7. ENJOY!

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!