Dry Ingredients
5 cups sprouted Canadian oat flakes
1 tbsp brown sugar per cup of oat flakes (so 5 tbsp)
1/2 tbsp Canadian GMO-free corn starch per cup of oat flakes (so 2.5 tbsp)
1/4 tbsp fair trade cinnamon per cup of oat flakes (so 1 1/4 tbsp)
* I say per cup of oat flakes because sometimes make this recipe with more or less than 5 cups of oat flakes.
Wet Ingredients
3 medium local eggs
dash of vanilla
2 tbsp local maple syrup
1/4 cup coconut oil
1/4 cup local butter
Mix dry ingredients.
Whisk wet ingredients.
Combine wet and dry ingredients.
Spread on baking pans lined with parchment paper- we like to use reusable silicone mats.
Bake at 300F for 13-15 minutes.
Take the pans out, stir.
Return to oven for another 8-10 minutes.
Remove and transfer to a bowl to cool.
Add nuts and dried fruits while still warm- I like to add a few handfuls each of crumbled walnuts and raisins.
Silicone baking mats are so convenient!
Store for up to 2 weeks in cool, dark place, fridge or freezer for even longer- we use 2L jars.
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