Ingredients
Scale
- 3 cups old fashioned rolled oats (gluten free, if necessary)
- 1 cup flaked unsweetened coconut
- ¾ cup uncooked quinoa
- ¾ cup raw unsalted pumpkin seeds
- 1 cup raw unsalted walnuts
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1/3 cup olive oil
- ¾ cup almond butter
- 1 tablespoon vanilla bean paste
- 2/3 cup honey
- 1 cup dried fruit (I used sweet cherries and jumbo raisins
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, stir together oats, coconut, quinoa, pumpkin seeds, walnuts, cinnamon, ginger, cloves, and allspice. Add oil, almond butter, vanilla bean paste, and honey and stir to combine.
- Spread into an even layer on the prepared baking sheet. Bake for about 20 minutes until golden brown and fragrant. Sprinkle with dried fruit. Allow to cool completely on the pan.
- Break into pieces and store at room temperature in an airtight container for up to 3 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes