2 cups raw, whole rolled oats

1 cup sliced raw almonds

½ Shredded coconut

¼ cup raw sunflower seeds

¼ cup raw sesame seeds

2 tbsp maple syrup (100% maple syrup, preferably grade-b)

1 tbsp cinnamon

1 tsp coconut oil (aka coconut butter)

¼ tsp vanilla extract 1 large pinch fine sea salt

Combine all ingredients in a mixing bowl and mix well with your hands so everything is coated. Don’t worry if the coconut oil is solid, the heat from your hands will met it down.  Spread the mixture onto a baking sheet and bake in a moderate oven for 10 minutes, until very lightly toasted. Let it cool and then can be stored in a jar in the fridge (or somewhere cool) for up to 2 weeks.

Eat plain, with some berries, a dollop of greek yohurt or a splash of almond milk – whatever makes your taste buds sing.