Ingredients
- 1 cup rolled oats
- 2 cups mixed raw nuts chopped (I used a combination of pecans, cashews and hazelnuts)
- 1/2 cup pepitas aka pumpkin seeds
- 1/2 cup amarath
- 1/2 cup puffed quinoa
- 1/2 cup caramelised buckinis
- 1/2 cup cacao nibs
- 3 tbsp cacao powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1 tbsp vanilla extract
- 1/2 cup coconut oil
- 2/3 cup rice malt syrup or maple syrup
Instructions
- Preheat oven to 180℃ and line 2 baking trays with baking paper.
- In a large bowl, combine all the dry ingredients and mix well, ensuring the spices are well distributed.
- Add the vanilla extract, coconut oil and syrup and stir until all dry ingredients are evenly coated.
- Divide the mixture between the 2 baking trays and bake for 30 minutes, stirring the mixture at the halfway mark.
- Allow to cool completely before transferring to an airtight container.