Ready in 1 hour
- 300g gluten free oats
- 4 tbsp coconut oil, melted
- 120g maple syrup
- 2 tsp ground cinnamon
- ½ vanilla pod, split lengthways & seeds scraped out
- 30g sunflower seeds
- 30g pumpkin seeds
- 30g flaked almonds
- 30g pecans, chopped
- 40g coconut flakes
- 50g raisins
- 25g goji berries
Preheat the oven to 160C (fan 140C)
Combine the oats, nuts and seeds in a bowl.
Mix the melted coconut oil, maple syrup, cinnamon and vanilla seeds in a bowl.
Then pour the wet mixture over the dry ingredients and mix well.
Spread the mixture out evenly over a lined baking tray and press firmly, bake for 45 minutes. Stirring every 5 minutes. Add the coconut chips for the last 10 minutes.
Remove from the oven and leave to cool. Then add the raisins and berries and mix well.
Once completely cool. Store in a kilner jar for up to a week.