• 3cups old-fashioned, gluten-free rolled oats
  • 1cup sliced almonds
  • ½cup unsweetened coconut flakes
  • ½teaspoon salt
  • 2tablespoons olive oil
  • 1teaspoon vanilla extract
  • ½ cup raisins
  • 1cup chopped, dried cranberries or apricots
  1. Preheat oven to 325˚. Mix first six ingredients (oats through vanilla) in a large bowl. Line an 11×18-inch rimmed baking pan with parchment. Pour mix onto pan. Bake 15–20 minutes or until coconut flakes are light brown. Cool.
  2. When cool, stir in raisins and dried cranberries or apricots. Transfer to an airtight container and use within a week, or freeze for longer storage.
Recipe Notes
Nutrition Facts
Amount Per Serving
Calories 1488 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 238mg 10%
Total Carbohydrates 75g 25%
Dietary Fiber 10g 40%
Sugars 26g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup): 488 cal, 17g fat (8g mono, 3g poly, 5g sat), 0mg chol, 238mg sodium, 75g carb (10g fiber, 26g sugars), 13g protein