• 2 cups old-fashioned rolled oats
• ¾ cup shredded sweetened coconut
• ½ cup chopped raw chopped almonds
• 1/3 cup raw pumpkin seeds
• 2 Tbsp. Aunt Patty’s® Coconut
Sugar
• 1 tsp. cinnamon
• ¼ tsp. salt
• 4 Tbsp. Aunt Patty’s® Coconut Oil,
melted
• ½ cup pure maple syrup
• 1 tsp. vanilla extract
• ¼ tsp. almond extract
Directions
1. Preheat oven to 300° F. Line a large baking
sheet with parchment paper. Set aside.
2. In a large bowl, combine oats, coconut,
almonds, pumpkin seeds, coconut sugar,
cinnamon, and salt.
3. In a small bowl, whisk together coconut
oil, maple syrup, vanilla extract and almond
extract.
4. Pour liquid mixture over dry ingredients.
Stir until dry ingredients are well coated.
5. Pour onto lined cookie sheet and spread
out into an even layer.
6. Bake for 30 minutes, stirring every 10
minutes.
7. Let cool and then store in an airtight
container for up to 30 days.
Courtesy of GloryBee Foods
