3 cups gluten free rolled oats (I buy mine here in bulk.)
1/2 cup raw sunflower seeds
1/2 cup raw pecan halves
1/8 cup golden flax seeds
1 and 1/2 tsp cinnamon
1 large pinch of salt
(I also threw in a scoop of rice protein powder when I mixed the dry ingredients for extra protein.)
Mix dry ingredients together. Then add in wet ingredients-
3/4 cup maple syrup
1/2 cup oil of choice (I like coconut oil or safflower oil. Choose a neutral oil.)
1 tsp vanilla (I buy alcohol free here)
Pour out onto large jelly roll pan or cookie sheet with a lip. Bake at 300 degrees for about 45 minutes. Stir after the first 15 minutes. Stir again 15 more minutes later. Then after that check your mix about ever 5-7 minutes. Watch that it does not cook too fast on the edges. (I mix mine from the edges in so that the middle gets toward the edges and the edges get pushed into the middle.) Ready when it is golden brown.
Pull out and let cool completely before storing in an air tight container. Mix in 1/2 cup or more of raisins before storing. (We didn't wait and just ate ours warm with almond milk over it...mmmmm!)
Makes about 9 half cup servings.
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