Friday, April 4, 2014


by Robyn Openshaw

8 cups rolled oats
1 c shredded coconut, unsweetened
1/2 cup flax meal
1 1/2 c slivered almonds
2 tsp cinnamon

In a bowl, heat on a stove:

1/2  c raw honey
1/2  c maple syrup
1/2  c water
1/2  c coconut oil

Stir until melted and remove from heat. Add to oat mixture. Stir until all oats are coated. Bake at 250, stirring well every 20 minutes for 40-90 minutes or until dry. Let cool and store in pantry for up to 2 weeks.

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