– 1 cup gluten-free rolled oats (we prefer Bob’s Red Mill)
– 1 teaspoon flax seeds
– 2 TBS flaked coconut
– 1 TBS toasted pumpkin seeds
– 2 Tbs pure maple syrup (or substitute agave nectar)
– 1/2 teaspoon cinnamon
– pinch of local sea salt


1. Preheat oven to 350 degrees.
2. In a small bowl, mix the oats, flax, coconut, pumpkin seeds, syrup, cinnamon and salt together until well-combined.
3. Spread the mixture out evenly on a prepared baking sheet, covered with parchment paper (to prevent sticking).
4. Bake for 8 minutes, then remove from the oven and toss or stir the oat mixture so it bakes evenly.
5. Return to oven and bake for an additional 3-5 minutes, being careful not to overcook the oats.
6. Remove from oven and let cool completely.
7. Break off into “clusters” and store in an air-tight container on the counter for up to 1 week (but, it won’t last that long).