Recipe

• Mix the dry ingredients: Preheat the oven to 275˚F. Mix the oats, slivered almonds, coconut, flax seeds, whole almonds, pumpkin seeds, and sunflower seeds together in a big mixing bowl.
• Mix the wet ingredients: Pour the honey and maple syrup into a measuring cup. Add the salt, then pour in the vanilla (it liquefies the honey and makes it easy to stir in with the dry ingredients).
• Mix wet and dry: Drizzle the wet mixture over the dry ingredients (you may find it easier to split this into two mixing bowls, which I often do). Stir to coat the dry ingredients.
• Bake: Once the dry ingredients are thoroughly coated, pour them out onto two large rimmed baking sheets and bake for 30 minutes. Remove from the oven, carefully stir to ensure the mixture on the bottom doesn’t burn, and bake for another 30 minutes or until it’s browned. Don’t overbake, and don’t try to cook at a higher temperature or it may burn.
• Once cooled, stir in any dried fruit you’d like and store in an airtight container.
• We like to eat this with banana, peanut butter, blueberries, and milk for breakfast. Keeps well in big mason jars.