Ingredients:

  • 3 cups (270g) rolled oats (old-fashioned)
  • 1 cup (100g) mixed nuts, roughly chopped (almonds, pecans, walnuts)
  • ½ cup (75g) mixed seeds (pumpkin, sunflower, chia)
  • ½ cup (40g) shredded unsweetened coconut
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (60ml) coconut oil, melted
  • 2 tablespoons (30ml) nut butter (almond, peanut, or sunflower)
  • 1 teaspoon vanilla extract
  • ½ cup (85g) dried cranberries or other dried fruit (optional)
  • ¼ cup (45g) dark chocolate chips (optional)

Instructions:

  1. Preheat oven to 300°F (150°C, Gas Mark 2). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, nuts, seeds, coconut, cinnamon, and salt. Whisk to ensure even distribution.
  3. In a separate bowl, whisk together the maple syrup, melted coconut oil, nut butter, and vanilla extract.
  4. Pour the wet ingredients over the dry ingredients. Stir well to coat evenly.
  5. Spread the mixture in a single, even layer on the prepared baking sheet.
  6. Bake for 25-30 minutes, or until golden brown and fragrant. Stir halfway through to ensure even baking.
  7. Remove from the oven and let cool completely on the baking sheet. As it cools, it will harden into clusters.
  8. Once cool, break into desired size pieces.
  9. Stir in any optional mix-ins, such as dried fruit or chocolate chips.
  10. Store in an airtight container at room temperature for up to a week.