By: Kristi Goode
Ingredients:
· 2 cup oats, dry
· 1/2 cup walnuts
· 1/4 cup almonds, sliced
· 1/4 cup sesame seeds
· ¼ cup pumpkin seeds
· 2 tablespoons flax seeds
· 1 tablespoon cinnamon
· ½ cup unsweetened coconut chips
· 1/2 teaspoon salt
· 3 large egg white
· ¼ cup coconut oil
Instructions:
1. Preheat oven to 300 degrees F.
2. In large bowl, combine oats, nuts, seeds, coconut, cinnamon, and salt.
3. Add in the coconut oil and stir to coat.
4. In a mixing bowl, beat egg whites until frothy. Fold egg whites into dry oat mixture. Stir gently until dry mixture is coated.
5. Turn oat mixture onto a cookie sheet (lined with parchment paper.)
6. Bake in pre-heated oven for 60 minutes, stirring every twenty minutes.
7. Store in an airtight container for 1-2 weeks.