I coat the baking sheet with butter instead of parchment paper.
3 cups old fashioned rolled oats
1/2 cup coconut flakes (unsweetened) or shaved almonds
1 cup pumpkin seeds
1/2 cup dried cranberries
1/4 cup flax seeds
1 teaspoon cinnamon
1/2 cup honey
1/4 cup melted coconut oil (or butter)
Add any unsalted seeds or chopped nuts desired for a different texture and taste combination. I added roasted, unsalted sunflower seeds.
Preheat oven to 325° F. In a large bowl, combine 3 cups rolled oats, 1/2 cup coconut flakes, 1/2 cup of dried cranberries, 1 cup pumpkin seeds, 1/4 cup flax seeds and 1 teaspoon cinnamon.
In a second bowl, stir together 1/4 cup coconut oil and 1/2 cup honey. They will combine easier if you heat them in the microwave for 15-20 seconds.
Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread out onto a really large 3/4 baking sheet lined with parchment paper and bake at 325° F for 18-20 minutes, stirring once halfway through baking for even toasting.
Remove from the oven and let cool completely, then crumble with your hands and store in an airtight container at room temperature.
Feel free to substitute coconut oil with butter or oil of choice.