Servings: 24 1/4 cup servings (makes 6 cups total) 3 cups Rolled oats, Old fashioned whole grain 1/2 cup coconut flakes, (unsweetened) or shaved almonds 1 cup pumpkin seeds, shelled 1/4 cup flax seeds 1/4 cup honey 1/4 cup maple syrup, (real maple syrup) 1/4 cup coconut oil, melted into liquid form (can sub with butter or oil of choice) 1/2 tsp salt
Preheat oven to 325˚F. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds and 1/4 cup flax seeds.
In a second bowl, stir together 1/4 cup coconut oil,** 1/4 cup honey, 1/4 cup of maple syrup, and 1/2 tsp salt. They will combine easier if you heat them in the microwave 15-30 seconds.
Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated.
Spread out onto a really large 3/4 baking sheet lined with parchment paper and bake at 325˚F for 18-20 minutes, stirring once halfway through baking for even toasting.
Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.