1 cup whole rolled oats (certified gluten free)
1 cup buckwheat (either groats or uncooked hot cereal mix)
1/3 cup quinoa
2 tbsp chia seeds
3/4 cup raw almonds, coarsely chopped
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw walnuts, coarsely chopped
1/4 cup shredded coconut
2 tsp cinnamon
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup maple or agave syrup
1/2 cup almond butter
1/2 cup coconut oil, melted
In large mixing bowl, combine dry ingredients (first 4 listed)
Chop nuts and add to the bowl along with seeds and coconut. Mix well.
Add liquids (melted coconut oil, maple syrup and almond butter). Mix well.
Spread and press onto a baking sheet lined with parchment paper.
Bake for 60 minutes at 225 degrees F.