Description
these are great snacks densely and deliciously packed with nutritional goodness for on the go!
Ingredients
| 1 3⁄4 | Cup | oats |
| 1 | Cup | sliced or slivered almon |
| 1 | Cup | coconut (unsweetened, shredded) |
| 1 | Cup | hemp seeds (or sunflower seeds) |
| 1⁄4 | Cup | chia seeds |
| 1 | Tablespoon | poppy seeds |
| 1⁄4 | Cup | coconut oil |
| 2⁄3 | Cup | maple syrup (or honey) |
| 1⁄4 | Cup | coconut sugar |
| 1 | Teaspoon | vanilla |
| 1⁄4 | Teaspoon | sea salt |
| 1 | Teaspoon | lemon zest (optional) |
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8×12 baking dish (best if lined with parchment paper)
- Toss the oats, almonds, and coconut together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned.
- Transfer the mixture to a large mixing bowl and stir in the seeds
- Reduce the oven temperature to 300 degrees F.
- Place the coconut oil, honey or maple syrup, coconut sugar and salt in a small saucepan and bring to a boil over medium heat.
- Cook and stir for 1 minute, then add vanilla and lemon zest pour over the toasted oatmeal mixture stir well.
- Pour mixture into the greased baking dish.
- Press the mixture evenly into the pan.
- Bake 25-30 minutes, until light and golden brown.
- Cool in pan before cutting.
Export to:- PDF-3x5
- Plain Text
487 Davie Street (at Richards)
Vancouver, BC
V6B 2G2
Visit Heidi Lescanec's Sage Clinic Page
