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Add a photoThe recipe called for unsweetened coconut but I couldn't find any so I use sweetened coconut instead. Baker's brand sweetened coconut was way too sweet, however.
I like to add a little spice to the wet mixture like chili powder, Chinese 5 spice or curry powder.
Ingredients
- 4 cups rolled oats
- 2 cups unsweetened coconut
- 1 6 oz. bag slivered almonds
- 1 cup chopped peanuts
- 1/4 cup dry roasted sunflower kernels
- 2 TBSP creamy peanut butter
- 3/4 cup olive oil
- 1/2 cup honey
- 1 TBSP vanilla extract
- 2 tsps ground cinnamon
- 1 tsp kosher salt
Directions
- Preheat the oven to 325 degrees F.
- Combine the oats, coconut, almonds, peanuts, sunflower seeds in a large bowl. Mix peanut butter, oil, honey, vanilla, cinnamon and salt in a 2 cup measuring cup. Pour over oat mixture and toss together to coat. Spread evenly on a baking sheet. Bake until golden, 30 minutes. Let cool completely on the baking sheet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 10 servings | |
| Calories 517 | |
| Calories from Fat 296 | 57% |
| Total Fat 33.96g | 42% |
| Saturated Fat 8.64g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 264mg | 11% |
| Potassium 353mg | 10% |
| Total Carbs 46.91g | 13% |
| Dietary Fiber 6.7g | 22% |
| Sugars 18.74g | 12% |
| Protein 9.91g | 16% |
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