3 and 1/2 Cups Gluten Free Rolled Oats
1 Cup Nut of Your Choice (I used Pecans)
1 Cup Unsweetened Shredded Coconut
1 Cup Dried Fruit of Your Choice (I used 1/4 Cup Cranberries, Close to 1/2 Cup Cherries, Little more than 1/4 Cup of Goji Berry, used all the leftover dried fruits)
3 Tbsp Seeds of Your Choice (I used 1 Tbsp each of Pumpkin Seed, Sunflower Seed and Hemp Seed)
1 Tbsp Ground Cinnamon
1 Tsp Sea Salt
1 Tbsp Vanilla Extract
1/4 Cup Grape Seed Oil
1/4 Cup Agave or Maple Syrup
Preheat the oven to 325 degrees F
Line a large rimmed baking sheet with parchment paper.
Combine all ingredients in a large bowl and stir well to combine. Spread on parchment lined baking sheet.
Bake in preheated oven for 10 minutes. Stir. Bake an additional 15 minutes, watching closely, so it does not burn.
Let it cool and store in an airtight container.
Taste Note: Tastes
Yields: 7 Cups
Source: theglutenfreevegan
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