1, 2 pound bag Bob’s Red Mill Gluten Free Quick Cooking Oats (about 10 cups)
1-2 cups roasted almonds, finely ground
1 cup unsweetened coconut that is finely shredded for baking (Let’s Do…Organic)
2/3 to 1 cup unrefined Coconut Sugar (or brown sugar)
2/3 – 1 cup oil (olive or canola)
2/3 to 1 cup pure maple syrup
Mix all dry ingredients in large bowl.
Add oil and maple syrup and mix well to moisten oats.
Divide onto two 12 x 18 baking sheets lined with parchment paper. Press lightly.
Bake 40 minutes at 325. Turn oats half way through baking and watch so they do not burn.