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5 cups old-fashioned rolled oats

1 cup unsweetened coconut chips (see Ingredient Note) or flakes

1/2 cup sliced almonds

1/2 cup coarsely chopped pecans

1/3 cup raw sugar

1/3 cup unsalted pumpkin seeds

1/3 cup unsalted sunflower seeds

1/3 cup pure maple syrup

1/2 cup water

1/4 cup canola oil/ coconut oil

1/2 cup chopped mejudal dates

1/2 cup raisins



Preheat oven to 275°F.

Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a largebowl.

Combine syrup, water and oil in a medium bowl or large measuring cup and pour over theoat mixture; stir until well combined.

Spread the mixture into a large (12-by-15-inch) roasting panor large rimmed baking sheet.

Bake for 45 minutes.

Remove from the oven, stir, and continue baking until golden brown and beginningto crisp, about 45 minutes more. Stir in cranberries and raisins.


Nutrition: Per 1/2-cup serving: 255 calories; 12 g fat ( 3 g sat , 4 g mono ); 0 mg cholesterol; 32 gcarbohydrates; 6 g protein; 4 g fiber; 15 mg sodium; 92 mg potassium.

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