Time
35 min
Serving
24 persons
Calories
156
I adapted this from a Real Simple magazine recipe and I think it's just great!
Ingredients
- old-fashioned rolled oats: 4 cups
- almonds: 1 cup (sliced)
- unsweetened shredded coconut: 0.5 cup
- raw cashews: 0.25 cup
- whole raw hazelnuts: 0.25 cup
- raw sunflower seeds: 0.25 cup
- unsalted pumpkin seeds (pepitas): 0.25 cup
- pure maple syrup: 0.5 cup
- safflower oil: 2 Tbsp
- kosher salt: 0.5 tsp
- cranberries: 0.5 cup (dried)
- hibiscus petals: 0.5 cup (chopped, dried)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
-
Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.
