The beauty with this recipe is you can swap the ingredients around to suit the ingredients that your family likes the most.  You can make it gluten free by swapping the oats to quinoa or rice, if they want it fruitier add dried fruit such as gogi berries, they don’t contain fructose which can be converted into fat.

Ingredients

• 1 kg traditional oats (rolled spelt (for glutrice flakes or rolled quinoa/millet)
• 3/4 cup chopped raw almonds (or nut of choice)
• 1 cup shredded coconut
• 3/4 cup sesame seeds
• 3/4 cup pumpkin seeds
• 3/4 cup sunflower seeds
• 1 1/2 tsp cinnamon powder
• 1/2 cup coconut oil
• 1 cup honey
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 150oC.
2. n a large bowl, mix all the dry ingredients and vanilla essence together.
3. Heat the brown rice syrup in a saucepan to runny consistency being careful not to boil.
4. Drizzle the syrup over the dry ingredients and stir until all the mixture is well coated.
5. Spread the mixture evenly over baking trays and put in the oven.
6. Remove mixture from the oven every 10 minutes and stir so it browns evenly and do this until evenly toasted (approximately 25 minutes).
7. If adding dried fruit then do so now.
8. Cool mixture and store in airtight container.