3 Cups of gluten free oats
1/4 tsp. Himalayan pink salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 cup of coconut oil
1 tsp of vanilla
2-3 Tbsp maple syrup
1 cup of dried fruit (I like 1/2 cup of salted coconut flakes + 1/2 cup of either dried blueberries or sour cherries)
1 cup your choice of mixed nuts (I like almonds, pecans, walnuts, brazil nuts, pistachios, and cashews)
1/4 cup of seeds (pumpkin, sunflower, chia)
Preheat oven to 300 degrees. Mix oats, salt, cinnamon and ginger in a large mixing bowl. Combine coconut oil, maple syrup and vanilla. Add to oat mixture and stir until thoroughly coated. Spread onto cookie sheet and bake for 15 mins. Stir and continue in 5-10 min increments until desired crispiness is achieved. Add fruit and nuts after cool .
Enjoy with nut mylks or yogurt. I also carry it around and eat it dry as a snack!