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Instructions |
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Place rack in the upper third and middle of the
oven and preheat to 325
Line one large or two small baking sheets with
parchment paper and set aside.
Stir together oats, whole almonds, slivered
almonds, coconut, cinnamon and salt. Set aside.
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In medium saucepan, melt together butter, oil,
honey and sucanat until the sucanat is
dissolved and the mixture begins to boil.
Continue to stir until everything is melted and
mixed. Remove from heat and add vanilla. Pour
the warm mixture over the oat and almond
mixture and toss together with a wooden spoon,
ensuring that all of the oat mixrure gets
moistened.
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Spread onto baking sheets and bake for about 25-
30 min. Stirring twice while baking.
Remove from oven and let cool. Store in air tight
container for 2-3 weeks.
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Optional- Add in craisins and more coconut or
other dried fruits.
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| Serving
Suggestions |
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Serve over greek yogurt and fresh fruit Or top with milk like a cereal.
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Originally Submitted
5/2/2019
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