These packable, poppable little treats contain all the hearty goodness of oatmeal, quinoa, nuts, and seeds; the added health heft of hempseeds; and a few more delicious, yet nutritious, surprises to boot.
For added decadence, grate dark chocolate overtop of mixture immediately after removing from oven.
1 cup (250 mL) large flake oats
1/2 cup (125 mL) unsalted raw peanuts
1/2 cup (125 mL) unsalted raw pumpkin seeds
1/2 cup (125 mL) unsalted raw sunflower seeds
1/2 cup (125 mL) unsweetened, medium-flaked coconut
1/2 cup (125 mL) hempseeds
1/2 cup (125 mL) golden seedless raisins
1/4 cup (60 mL) dried cranberries
2 1/2 cups (625 mL) quinoa puffs or crisped brown rice cereal
1/3 cup (80 mL) almond butter
1/2 cup (125 mL) brown rice syrup
2 tsp (10 mL) cinnamon
1/4 tsp (1 mL) sea salt
Preheat oven to 350 F (180 C). Lightly grease a 12 x 16 in (30 x 42 cm) baking sheet with shallow sides.
In large bowl, combine oats, peanuts, pumpkin and sunflower seeds, and coconut. Stir to blend. Divide among prepared pans and spread out in even layers.
Bake in centre of preheated oven for 8 to 10 minutes, or until slightly golden. Reduce oven temperature to 275 F (135 C). Remove pans from oven and bring to room temperature before continuing.
Transfer contents of pans to very large bowl. Add hempseeds, raisins, cranberries, and puffed cereal. Stir to blend.
In small saucepan, combine remaining ingredients. Stir over low heat to blend. Remove from heat and leave to cool slightly.
Drizzle liquid over dry ingredients. Stir to blend. You may need to use your hands to fully mix almond butter mixture into dry ingredients. Spread in prepared baking sheet and gently press down in an even layer.
Bake in 275 F (135 F) oven for 20 minutes. Rotate pan and bake for another 10 to 12 minutes, or until lightly toasted. Turn off oven and let pan cool in oven.
Once cooled, break into clusters and store in an airtight container at room temperature for up to a month.