|5 min||30 min||8|
|2 cup||Rolled oats- Gluten Free|
|1 cup||Millet, dry (uncooked)|
|1 cup||Pumpkin seeds (pepitas)|
|1/4 cup||Sunflower seeds|
|1/3 cup||Maple syrup|
|1/2 cup||Coconut oil (melted)|
|1 tsp||Vanilla extract, pure|
|1/4 cup||Coconut, shredded, unsweetened|
1. Preheat oven to 300 degrees F. Line cookie sheet with parchment paper.
2. In medium bowl, mix oats, millet, pumpkin seeds, sunflower seeds, maple syrup, coconut oil, vanilla and shredded coconut to blend.
3. Place mixture in even layer on cookie sheet and bake for 30 minutes stirring halfway through.
4. Let cool. With spatula, add to air-tight container or mason jar. Store in airtight container for up to 7 days.
Contain a soluble fiber called beta-glucan that helps to reduce bad LDL cholesterol, balance blood sugar and keep you regular.