Vermont Breakfast Cereal



 8 cups rolled oats

2 cups pecans

2 cups whole raw almonds

¾  cup raw pumpkin seeds

1 cup unsweetened coconut         

¾ cup ground flaxseed meal

¾ cups maple syrup (grade B)

¾ cups oil (canola, coconut oil or avocado oil)

½  teaspoon salt


1) Preheat oven to 350

2) Combine all ingredients in a bowl and stir

3) Divide evenly between two large or 3 small sheet pans

4) Bake in oven for 20 minutes, remove and gently stir

5) Continue baking for another 15 minutes, until golden brown

6) Cool and add any dried fruit you like.

7) Store in an airtight container or freeze 

my favorite optional dried fruit add ins

●    tart dried cherries

●    dried apricots

●    rolled dates

RecipesKimberly Evans