Ingredients
Single Batch
- 50g (1⁄4 cup) packed brown sugar
- 65g (3 tbsp) maple syrup
- 12g (2 tbsp) vegetable oil
- 1⁄2 tsp kosher salt
- 165g (1 1⁄2 cups) rolled oats
- 65g (1⁄2) cup chopped or slivered almonds
- 85g (1⁄2) cup raw pumpkin seeds
- 20g (2 tbsp) flax seeds
Double Batch
- 100g (1⁄2 cup) packed brown sugar
- 130g (6 tbsp) maple syrup
- 24g (4 tbsp) vegetable oil
- 1 tsp kosher salt
- 330g (3 cups) rolled oats
- 130g (1 cup) chopped or slivered almonds
- 170g (1 cup) raw pumpkin seeds
- 40g (4 tbsp) flax seeds
Method
- Line a baking sheet with a silcon mat underneath a sheet parchment paper
- In a large mixing bowl
- Whisk together 1⁄4 cup brown sugar, 3 tbsp maple syrup, 2 tbsp vegetable oil, and 1⁄2 tsp salt
- Add 1 1⁄2 cups rolled oats, 1⁄2 cup almonds, 1⁄2 cup pumpkin seeds, and 2 tbsp flax seeds and mix well with a silicone spatula
- When you think you’re done mixing, mix for 2 more minutes
- Pour mixture onto the baking sheet and even out
- Bake at 250°F for ~1 hour, stirring every 15 minutes
References