We made this for teacher gifts. Super easy, super yummy. Toss it over oatmeal, yogurt or ice cream. Or add milk for a tasty breakfast cereal.
1/4 cup coconut oil
1/3 cup brown rice syrup
¼ cup maple syrup
1 tablespoon vanilla extract
3 cups rolled oats
1 cup sliced almonds
2 cups unsweetened shredded coconut
1 cup raisins or other chopped, dried fruit
Preheat oven to 325 degrees.
Combine the coconut oil, syrups and vanilla in a 3-quart mixing bowl and, using a wooden spoon, thoroughly blend.
Add the oats, coconut and almonds and mix well with the spoon until the oats are thoroughly coated.
Spread evenly on a large cookie sheet covered with parchment paper. Bake for 25 to 30 minutes. After 7 minutes, stir and spread the mixture out again in an even layer. Repeat after 7 minutes. Then stir every 5 minutes or until the oats are crisp and brown but not burned.
Remove from the oven and pour into a large wooden bowl to stop the cooking.
Add the raisins, let cool thoroughly.
Store in an airtight container in a cool spot. Makes 6 cups.
