MAKES
+/-4 cups
PREPARATION TIME
10 min prep + 30–35 min bake
METHOD
STEP 1:
Preheat oven to 160°C. Line a large baking tray with wax paper.
STEP 2:
Mix dry ingredients in a large bowl. Whisk chaga, oil, maple syrup, and vanilla in a separate bowl until smooth.
STEP 3:
Pour wet over dry and mix thoroughly to coat everything. Spread evenly on the tray and press down slightly for chunky clusters.
STEP 4:
Bake for 30–35 mins, stirring once halfway. Watch closely at the end to avoid burning.
STEP 5:
Cool completely before stirring in chopped dates, nibs, and coconut flakes. Store in an airtight jar for up to 2 weeks.
DRY INGREDIENTS
- 2 C rolled oats
- 1 C mixed raw nuts (e.g. almonds, walnuts, or pecans), roughly chopped
- ¼ C sunflower seeds
- ¼ C pumpkin seeds
- 2 Tbsp Chia Seeds or flaxseeds
- 1 tsp cinnamon
- Pinch of salt
CHAGA MIXTURE
- 2 Tbsp Chaga Powder
- ¼ C coconut oil, melted
- ⅓ C maple syrup
- 1 tsp vanilla extract
- 1 Tbsp almond butter
AFTER BAKING (OPTIONAL)
- ⅓ C chopped dates
- 2 Tbsp Cacao Nibs
-
¼ C toasted flaked coconut
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