You can easily make a batch up on the weekends and have a simple breakfast ready for the whole family all week long. It's chocked full of healthy whole grains, nuts and superfood seeds that provide high amounts of protein and fiber to keep you full and energized until lunch.
4 cups old-fashioned (not quick-cooking) rolled oats
2 cups whole almonds, coarsely chopped (cashews are also delicious in this recipe!)
¾ cup coconut oil – melted
¾ cup honey
½ cup sunflower seeds
½ cup pumpkin seeds
1 Tbs. pure vanilla extract
1/2 tsp. table salt
To be added at the end:
1 cup raisins
¼ cup of hemp seeds
¼ cup of chia seeds
(or other variety of nuts, seeds, and dried fruits)
Position racks in the upper and lower thirds of the oven and heat the oven to 325°F. Use parchment paper to line two baking sheets. In a large bowl, mix the oats and nuts. In a smaller bowl, mix the coconut oil, honey, vanilla, and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
Divide the mixture between the two baking sheets and spread in an even layer. Bake for 20 min., stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 10 to 20 min.
Enjoy for breakfast instead of cereal, over fruit or yogurt, or as a great afternoon or bedtime snack!