– 3 cups gluten free or regular oats (not quick)
– 1 cups mixed nuts (I kept adding a Tbsp. at a time of each nut until the cup was filled). In this recipe I used Cashews, Walnuts, Almonds.
– 1/3 cup coconut flakes
– 1 cup dried organic pineapple (no preservatives or additives, just the fruit): about 8 – 10 rings cut into wedges (or other dried fruit you like)
– 1/2 cup raisins
– 1/4 cup pumpkin seeds
– 2 Tbsp. sunflower seeds
– 8 large medjole dates
– 10 oz water
– 3 Tbsp. dark roasted peanut butter (regular, organic – non hydrogenated oil peanut butter will work too..just peanuts and maybe a but of salt)
– 1 tsp. cinnamon
– 1 tsp. vanilla (optional)
– 1/2 tsp. salt (regular or Himalayan)
Pre-heat oven to 350 degrees
Place 1 cup of oats on a baking sheet (or whatever amount will fit in one layer so the oats toast evenly..if you have a large pan you might be able to fit 1.5-2 cups). Toast for 10 minutes. Repeat this for the other 2 cups of oats. While oats are cooking….
In a large bowl combine mixed nuts, coconut flakes, pineapple, raisins, pumpkin seeds, sunflower seeds and salt. Mix well
In a blender combine water, dates, peanut butter, vanilla and cinnamon. Blend well until it becomes a thick liquid and dates are completely pulverized.
As the oats finish in the oven, place them in a separate bowl. Continue to add toasted oats as they finish.
Pour liquid mixture over nut mixture and mix well, until everything is coated.
Once all the oats are toasted, fold them into the nut/date mixture.
Once mixed well and everything is coated, pour one layer at a time (so it cooks evenly) onto a non stick lipped baking sheet or baking sheet covered with parchment paper. As one batch finishes, place another in.
Cook for about 20-25 minutes and stir every 5-10 minutes.
Let cool for about 15 minutes and enjoy. Store in an air tight container!
Spread evenly on a baking sheet (not making sure it is in one single layer, not pilled on itself)