This is a great healthy snack to bring along to the park, or delicious on a bowl of yogurt for breakfast. It’s also nice for those of use who have to be gluten-free and can’t handle even gluten-free oats (a problem for a good percentage of Celiacs). Many of these products are available at Whole Foods and Trader Joe’s, but some I had to order through Azure Standard.
- 1/2 cup quinoa flakes
- 1/4 cup shredded unsweetened coconut
- 1/4 cup sesame seeds
- 1/2 cup pumpkin seeds
- 3/4 cup slivered almonds
- 1/2 cup chia seeds
- 1/2 cup raisins
- 1/3 cup cashew pieces
- 3 T flaxseed meal
- 4 dates, seeded and chopped
- 1/4 cup unsweetened peanut butter
- 1/4 cup honey
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1 T coconut oil
Put the quinoa flakes, coconut, sesame seeds, and pumpkin seeds on a baking sheet and toast at 350 for 5-7 minutes, stirring every few minutes.
Pour your toasted mixture, almonds, chia seeds, raisins, cashews, flax, and dates into a large mixing bowl.
In a small saucepan over low heat, combine peanut butter, honey, salt, cinnamon, vanilla, and coconut oil. When melted, mix well and pour over your dry ingredients.
Spread the mixture out on a baking sheet and bake for 10 minutes at 350 degrees.
Store in an airtight container.