1-2 tsp. coconut oil
4 c. raw oat groats, soaked for 6-8 hours (or overnight), then drained
1 apple, cored and sliced
1/2 c. dried coconut flakes
2 tsp ground cinnamon
2 T maple syrup or 1 T agave
1 tsp. vanilla
1/2 tsp. sea salt
1/2 c. raw almonds, chopped
1/2 c. pumpkin seeds, chopped
2/3 c. raisins
Preheat oven to 250. Grease 2 baking sheets with the oil
Process oats, apple coconut, cinnamon, sweetener, vanilla and salt in food processor for 30 seconds. Scrape sides, process for another 30 seconds, repeat one mroe time.
Transfer mixture to large mixture and combine with almonds, pumpkin seeds, and raisins. Mix thoroughly with spoon.
Spread mixture in a thin layer on prepared baking sheets.
Bake 2-4 hours, stirring a few times, until dry and crisp.
Cool. Stir in raisins.
Serve with non-dairy milk and sliced fresh fruit.
Keeps for 3-4 weeks in airtight container.
Makes 8-10 servings.
From Eat and Run by Scott Jurek