Big clusters, not dust. The trick is maple syrup as the only sweetener, a low oven, and not stirring it.
Ingredients
- 3 cups old-fashioned oats
- 1 cup pecans or almonds, roughly chopped
- 1/2 cup unsweetened coconut flakes (optional)
- 1/2 teaspoon salt, 1 teaspoon cinnamon
- 1/2 cup Skarda pure maple syrup
- 1/3 cup melted butter or coconut oil
- 1 teaspoon vanilla
- 1 cup dried cranberries or raisins, added after baking
Method
- Heat the oven to 300 F and line a sheet pan with parchment.
- Mix the oats, nuts, coconut, salt and cinnamon. Whisk the maple syrup, butter and vanilla together and pour it over. Stir until everything is coated.
- Spread it on the pan and press it down flat with a spatula. Bake 40 to 45 minutes until golden, rotating the pan once. Do not stir.
- Cool completely on the pan, then break it into clusters and mix in the dried fruit. Keeps 3 weeks in a jar.
Notes
- For extra crunch, sprinkle 2 tablespoons of maple sugar over the top before it goes in the oven.