- 3 Cups Oats
- 1/2 cup Honey (I used Tupelo Honey)
- 1/2 tbsp Kosher Salt
- 3 scoops ground milled Flaxseed
- 2 cups shredded Coconut
- 1 cup slivered Almonds
- 2 tbsp Extra Virgin Olive Oil
- 1/4 cup brown sugar (optional)
- 1/2 tbsp vanilla extract
- 2 tbsp Chia Seeds (optional)
Preheat oven to 300 degrees.
In a large bowl combine all dry ingredients and incorporate well. Next, add the vanilla extract, olive oil and honey and incorporate using your hands. This will get sticky and you will get clumps, but those are good! Spread on non-stick cookie sheet sprayed with cooking spray, like Smart Balance Omega to prevent sticking. Drizzle with more honey, if desired, and place in oven and cook for 30 minutes, stirring occasionally. Make sure to spread your mixture back out each time you stir it. For easiest stirring, use a flat spatula.
After 30 minutes, remove from oven and place on cooling rack. Make sure to loosen mixture with spatula while still warm to prevent sticking due to stirring.
This recipe is great for gifts and sweet/salty snacking! I guarantee you won’t be able to walk away from this goodie! Makes 32 oz.