Ingredients
2 cups rolled oats
2 cups nuts/seeds (1 c. finely chopped pecans, 1/2 c. slivered or sliced almonds, 1/2 c. sunflower seeds)
1/2 cup dried coconut
1/4 - 1/2 cup rapadura whole cane sugar
1 tbsp. cinamon
1/2 cup coconut oil
1/2 cup raisins
Preparation
Stir/toss everything together (leaving raisins for later) spread on two cookie sheets so the layer is very shallow, bake at low temp for about 1 1/2 hours (@ 250 degrees) Raisins go in with 15 minutes of cooking time left.
