Recipe by: @athomewithastghik
This recipe is so easy to make! It makes for a great addition to yogurt parfaits, to top over an açaà bowl, or just as a good snack!
â ïžNote: nuts, seeds, and dried fruit are considered a choking hazard for children under the age of 5. Here Iâve 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, Iâve chopped the dried cranberries to pieces as well.Â
Ingredients:
đ 1/2 cup walnutsÂ
đ 1/2 cup pecansÂ
đ 1/4 cup pumpkin seedsÂ
đ 3 cups old-fashioned rolled oats
đ 1 1/2 teaspoons pumpkin pie spice, may add more if desiredÂ
đ 1/2 cup avocado oilÂ
đ 1/2 cup pure maple syrup
đ 1/2 cup chopped dried cranberries(added at the end)
đ 1/4 cup mini semi-sweet chocolate chips (added at the end)
Instructions:
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Preheat oven to 350°F
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To a food processor, add the walnuts, pecans, and pumpkin seeds. Pulse until theyâre broken down (or ground) and safe to serve.
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Transfer the walnuts, pecans, and pumpkin seeds to a bowl. Also add the oats and pumpkin pie spice. Mix.
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To a separate bowl, add the avocado oil and maple syrup. Mix to combine.
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Add the oil/syrup mixture to the oats mixture. Mix to combine.
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Transfer the mixture to a baking sheet lined with unbleached parchment paper. Spread the mixture out into a flat and even layer.
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Bake for 25-30 minutes or until itâs golden brown and crisp, stirring every 10 minutes.Â
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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.Â