Ingredients
300 gr oats
120 gr raw honey
100 gr whole almonds
100 gr dried cranberries
100 gr dried apricots, coarsely chopped
75 gr butter, room temperature
60 gr almonds, sliced
50 gr pumpkin seeds
50 gr sesame seeds
40 gr brown sugar
30 gr unsweetened dried sour cherries
30 gr coconut flakes
20 gr sesame tahini (optional)
5 gr cinnamon powder
Directions
Step 1
Preheat the oven to 300F or 150C,and line a baking pan with parchment paper.
Step 2
In a bowl, mix oats, sesame seeds, pumpkin seeds, coconut, tahini, and the almonds.
300 gr oats
50 gr sesame seeds
50 gr pumpkin seeds
30 gr coconut flakes
20 gr sesame tahini (optional)
60 gr almonds, sliced
100 gr whole almonds
Step 3
In a small saucepan over medium-low heat, heat the butter, honey, cinnamon, and sugar for about 3 minutes, stirring constantly. Cook until they fully combined.
75 gr butter, room temperature
120 gr raw honey
40 gr brown sugar
5 gr cinnamon powder
Step 4
Pour the melted butter mixture into the dry ingredients bowl and stir until all the ingredients are coated with the butter mix.
Step 5
Transfer the mixture to the baking pan and spread it into an even layer.
Step 6
Bake for about 40 minutes until golden. Every 10 minutes, stir with a wooden spoon.
Step 7
Remove from the oven, immediately add dried fruits, and let it cool.
100 gr dried cranberries
100 gr dried apricots, coarsely chopped
30 gr unsweetened dried sour cherries
Step 8
Store in an airtight container outside the refrigerator for up to two weeks.
Step 9
YASSS!
