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Listed in: Breakfast
1 cup (80 g) whole rolled oats
1/4 cup (36 g) raw almonds (crushed lightly or whole)
1/4 cup (25 g) raw cashews or pecans (crushed lightly or whole)
1/4 cup (55 g) raw pumpkin seeds
1/4 cup (55 g) raw sunflower seeds
1/4 cup (36 g) raw sesame seeds
1/4 cup (36 g) flaxseed
1/4 cup (21 g) dried, unsweetened coconut
1/4 cup (28 g) wheat germ or oat bran
1/4 cup (32 g) powdered milk
1/4 cup (32 g) whole-wheat flour
1/4 cup (60 ml) almond oil
1/4 cup (60 ml) 100 percent grade B maple syrup (or honey), or more to taste
2 teaspoons (3.6 g) ground ginger
1 teaspoon cinnamon
2 to 4 tablespoons (12 to 24 g) finely chopped crystallized ginger, to taste (or 1/4 cup, or 33 g, finely chopped dried apples or unsulphured apricots or unsweetened dried cherries)
Preheat the oven to 250°F (120°C, or gas mark 1/2).
In a large bowl, mix together the oats, nuts, seeds, coconut, wheat germ, powdered milk, and flour.
In a medium bowl, whisk together the almond oil, syrup, ginger, and cinnamon until well blended. Pour the liquid mixture over the dry and mix well until lightly coated. Spread the mixture thinly and evenly over the bottom of a large, shallow roasting pan and bake for 30 to 40 minutes, stirring every 15 minutes, until lightly browned.
Stir in the crystallized ginger, cool, and store in an airtight container in the refrigerator.
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