cranberry, coconut & cashew crunchby sincerelycaroline
1 cups gluten-free rolled oats
2 cups Nature’s Path Gluten-Free Whole O’s
1 cup Enjoy Life Crunchy Flax Cereal
1/2 cup pure maple syrup
1/2 cup cashews, chopped
1/3 cup unsweetened shredded coconut
1/2 cup dried cranberries
1/4 teaspoon sea salt
NOTES: I used Bob’s Red Mill Whole Grain Gluten-Free Rolled Oats and Let’s Do Organic Unsweetened Shredded Coconut.
(1) Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or use a baking mat.
(2) In a medium bowl combine the oats, Whole O’s, flax cereal, maple syrup, cashews, coconut, cranberries and sea salt.
(3) Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30-35 minutes. Transfer the baking sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container.