This beauty of this recipe is that you can mix and match, depending on your stock and tastes. Cinnamon is a must though! I use coconut oil, maple syrup, and applesauce as healthy alternatives to store-bought, which are often high in refined sugar and palm oil. The coconut oil remains stable at high temperatures and achieves a crispy result, the applesauce helps the grains to form clusters, but is not essential. It has been one of my most popular recipes so far. We make a batch every few weeks to sprinkle on smoothie bowls, or on top of yogurt and berries.
Benefits: Oats offer a slow release of energy, rich in minerals, B vitamins and soluble fiber (beta glucans), which is beneficial for gut health. Cinnamon may have a positive effect on blood sugar, helping to support insulin sensitivity, and is beneficial for people with metabolic issues, such as diabetes, or PCOS. Nuts provide us with a rich source of protein and essential fats. Essential fats may help us burn fat, keep us full for longer, and help to absorb nutrients.
2 cups oats
3 cups nuts
1 tbsp flax seeds
1tbsp chia seeds
1/2 cup maple syrup
1/4 cup applesauce (optional)
1/4 cup coconut oil
2 tsp cinnamon
1/4 tsp salt .
Chop the nuts, place in a large bowl with oats, seeds cinnamon and salt.
Melt the oil, syrup and applesauce and combine with dry ingredients.
Spread out on two lined baking trays.
Cook at 180/350 for 20-30 mins, turning occasionally.
Cool and store in airtight containers, and enjoy with