INGREDIENTS
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3 cups (300g) gluten-free rolled oats (you can even use quinoa flakes)
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1 1/2 cups (180 g) nuts and seeds – I used a combination of slivered almonds, pistachios, pecans, walnuts, cashews, black and white sesame seeds, poppy seeds, chia seeds and flaxseeds
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1/2 cup (125 ml) apple juice
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1/2 cup (125 ml) maple syrup (or honey)
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1/4 cup (60 ml) coconut oil
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1 tablespoon vanilla extract
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1/2 teaspoon ground cinnamon
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1 teaspoon fine sea salt
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1/4 teaspoon black pepper
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1 1/2 cup (180 g) dried fruit – I used dried blueberries and cranberries