Ingredients
- 1/3 cup honey or agave nectar
- 1/3 cup coconut oil
- 1-2 tsp vanilla
- 1 and 1/2 cup rolled oats (I prefer Bob's Red Mill Rolled Oats)
- 1 cups of nuts of choice (I prefer a mix of walnuts and pecans)
- 3/4 cup shredded coconut chips (I prefer shredded but you can use whole coconut chips)
- optional: dried fruit or nut of choice (up to ½ cup)
Instructions
- Preheat the oven to 350 degrees.
- Melt coconut oil, honey/agave and vanilla (if used) in a saucepan until starting to bubble and simmer.
- In a large bowl, mix the rolled oats, nuts, coconut chips and any optional ingredients if using.
- Pour saucepan mixture over the dry ingredients and mix well. Add more honey and coconut oil mixture if needed to lightly coat over dry ingredients.
- Spread on a parchment paper lined baking dish.
- Bake for 15-20 minutes or until starting to brown.
- Remove and let cool, approximately one hour.
- Store in an air tight jar and use within two-four weeks.
