4 cups (360 g) rolled oats (preferably old-fashioned) - gluten free if desired
2 cups (200 g) sliced almonds (can also use walnut or pecan pieces)
1 1/2 cups (160 g) unsweetened shredded dried coconut
1 cup (100 g) oat bran - gluten free if desired (flax meal also works well)
3/4 cup (150 g) coconut sugar, reduce if you prefer less sweetness (can substitute with brown sugar)
1 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon – I love cinnamon and add more
1/2 cup (105 g) coconut oil - melted
1/2 cup (120ml) olive oil
2 – 3 egg whites
1/2 teaspoon almond extract (vanilla is delicious too)
Preheat oven to 325°F (170°C). Position two oven racks so that they divide the oven into even thirds.
In a large mixing bowl, combine the dry ingredients. In a smaller bowl whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and stir until well-combined. Split the mixture between two sheet pans. Bake for 15 minutes, then carefully stir the mixture. Bake another 15-20 minutes, until it begins to brown.
Remove to cooling racks. When cool, carefully break up the pieces and store in an air-tight container. Add dried fruit if you’d like.