Recipe by: @athomewithastghik
This recipe is so easy to make! It makes for a great addition to yogurt parfaits, to top over an açaí bowl, or just as a good snack!
⚠️Note: nuts, seeds, and dried fruit are considered a choking hazard for children under the age of 5. Here I’ve pulsed the nuts and seeds in a food processor until they were broken down to pieces that I felt comfortable serving to my kids. Additionally, I’ve chopped the dried cranberries to pieces as well.
🍁 1/2 cup walnuts
🍁 1/2 cup pecans
🍁 1/4 cup pumpkin seeds
🍁 3 cups old-fashioned rolled oats
🍁 1 1/2 teaspoons pumpkin pie spice, may add more if desired
🍁 1/2 cup avocado oil
🍁 1/2 cup pure maple syrup
🍁 1/2 cup chopped dried cranberries(added at the end)
🍁 1/4 cup mini semi-sweet chocolate chips (added at the end)
Preheat oven to 350°F
To a food processor, add the walnuts, pecans, and pumpkin seeds. Pulse until they’re broken down (or ground) and safe to serve.
Transfer the walnuts, pecans, and pumpkin seeds to a bowl. Also add the oats and pumpkin pie spice. Mix.
To a separate bowl, add the avocado oil and maple syrup. Mix to combine.
Add the oil/syrup mixture to the oats mixture. Mix to combine.
Transfer the mixture to a baking sheet lined with unbleached parchment paper. Spread the mixture out into a flat and even layer.
Bake for 25-30 minutes or until it’s golden brown and crisp, stirring every 10 minutes.
Remove from the oven and allow to cool. Once cooled, add the dried cranberries and mini semi-sweet chocolate chips. Toss to combine and serve.