Ingredients
Recipe by: WFPB Me
__Organic Whole Grain Rolled Oats, 3 cups
__Almonds, crushed, 1/2 cup
__Walnuts, crushed, 1/2 cup
__Pumpkin seeds, 1/2 cup
__Hemp seeds, 1/2 cup
__Ground flaxseeds, 1/2 cup
__Dates, chopped small, 1/2 cup
__Cinnamon, light layer
__Vanilla powder, light layer
__Pumpkin spice blend or nutmeg, verry light layer
__Nut butter of your choice, 2 heaping spoonfuls
__Maple syrup, 1/4 cup
__Date sugar, 3 spoonfuls
__Avocado oil, 1 spoonful
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Combine oats, nuts (not seeds), and spices in large mixing bowl
Step 2
In a the smallest pot you have, on medium low heat, combine nut butter, maple syrup, oil and date sugar. Wisk over heat until fully combined. (Don't need to heat for too long, you are not cooking it)
Step 3
Preheat oven to 300 degrees fahrenheit
Step 4
Pour the nut butter mixture over the dry oat mixture and stir
Step 5
Line a flat sheet pan with parchment paper
Step 6
Pour oat mixture onto the pant and spread it out
Step 7
Bake in oven for about 15-20 minutes
Step 8
Remove from oven & let cool
Step 9
Add the dates and seeds, mix well
Step 10
Let fully cool before enjoying and/or storing in a airtight glass container for up to 3-4 weeks!