• 2 cups gluten free oats or quinoa flakes
• 1/3 cup rice malt syrup
• coconut flakes/peeled coconut flesh
• 1/2 orange (juice and zest)
• 1/4 teaspoon cinnamon
• pinch nutmeg
• 1/4 cup vanilla extract
• splash of water
  
  SEEDS & NUTS

• *Try and use activated nuts
• handful pepitas
• handful pecans
• handful macadamias
• handful almonds
• 1 tablespoon chia seeds
• 1 tablespoon flaxseeds
• Optional: choice of dried fruit (goji, apricots, cranberries etc)
• 1/2 orange (juice and zest)

INSTRUCTIONS

• Pre heat oven to 170 degrees celsius.
• In one bowl, mix the cinnamon, nutmeg and oats together.
• Place a saucepan on a low heat, and heat until warm the rice malt syrup, vanilla extract and the orange juice. Take off the stove, let it cool slightly, fold in the orange zest.
• Pour over the oat mixture. Then fold in all remaining ingredients except the dried fruit (if using)
• On a lined baking tray (foil works best) evenly spread the mixture (you want this to be one even layer, so it cooks evenly and the rice malt mixture makes the oats stick together and cluster)
• Cook for 20 minutes, check to see if slightly golden, then break up the clusters to cook the under side.
• Turn down to 150 degrees and cook for a further 15-20 minutes or until golden and crispy.
• Will keep in a airtight container for up to 3 weeks!

Enjoy!

KF Team x