Description
Not sure where i got this recipe. I’ve made it and really liked it. When i made it i used salted pumpkinseeds, as i couldn’t find unsalted. It was a little salty but not too bad. The next time i make it i will rinse the pumpkinseeds and see if that helps. I wanted to share and see what the nutritional information was.
Ingredients
- Unsweetened Flaked Coconut
- Flax Seed Oil
- Old Fashioned Oats
- Flax Seed
- Unsalted Pumpkin Seeds
- Whole Almond
- Apple Cider
- Pure Maple Syrup
- Ground Cinnamon
- Ground Nutmeg
- Coarse Salt
- Pure Vanilla Extract
- Dried Cranberries
- Wheat Germ
Instructions
- Heat oven to 350
- Place coconut on ungreased sheet, and toast until light golden, about 6 minutes
- Set aside to cool
- Reduce oven temperature to 300
- Lightly oil two baking pans
- In a large bowl, combine rolled oats, flaxseeds, wheat germ, pumpkinseeds, and almonds
- Set aside
- In a small saucepan, bring cider to a boil
- Cook until liquid has reduced to 1 / 2 cup, about 7 minutes
- Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract
- Remove pan from heat, pour liquid over oat mixture, and combine thoroughly
- Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes
- Transfer to wire rack to cool completely
- Transfer to a large bowl, and stir in dried cranberries and toasted coconut
- Store in an airtight container up to 2 weeks
- You may also add an optional 1 / 2 cup dried mission figs, quartered lengthwise