Yield: approx. 5 cups

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients:

4 cups rolled oats (not quick or steel-cut; I also use gluten-free)

1/3 cup dried unsweetened coconut flakes

1/3 cup chopped nuts (pecans, almonds, etc.)

1/3 cup pepitas (pumpkin seeds), roasted and unsalted

2 tablespoons each ground orange peel (optional), chia seeds

A tiny pinch of finely ground sea salt (optional)

2 tablespoons each brown (stevia or monkfruit) sugar, unrefined coconut oil

1/8 to 1/4 cup pure maple syrup or honey

1/4 cup water

(Stevia- or monkfruit-sweetened dark chocolate chips)

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Instructions:​

1. Preheat oven to 350 degrees.

2. Mix oats, nuts, seeds, and orange peel in a large bowl.

3. In a small saucepan over Low heat, mix brown sugar, oil, syrup or honey and water. Only heat until the oil is melted. Stir to combine.

4. Pour oil-mixture over dry ingredients and stir to combine.

5. Spread in an even layer over cookie sheet and bake about 20 minutes or until the oats look golden-brown. Let cool.

6. Toss with chocolate chips, if using, and store in an airtight glass jar on the container or in the fridge for up to 2 weeks (if it lasts that long!).

NUTRITION (these are approximate values only):

193k calories                               5mg sodium

24g carbohydrates                      4g fiber

4g protein                                    5g sugar

6g fat (5g saturated fat)