Yield: 8 bars
- 2 Cups DDPK Rolled Oats
- ½ cup DDPK Pecan or Walnut, chopped
- ½ cup DDPK Thompson Raisins
- 1/3 cup DDPK Goji Berries
- ¼ cup DDPK Flax Seeds
- ½ cup DDPK Pumpkin Seeds
- ½ cup DDPK Unsweetened Coconut Flakes
- ¼ cup DDPK Almond Butter
- ¼ cup DDPK Cashew Butter
- ¼ cup agave nectar
- 1/8 cup honey
Combine rolled oats and pecan, lightly toasted in a 350F oven for 10 minutes. Set aside and let cool.
In a large mixing bowl, combine raisins, goji berries, flax seeds, pumpkin seeds and coconut flakes, mix well, add in toasted rolled oats and pecan.
Add in almond butter, cashews butter, agave nectar and honey. Scrunch the mixture with your hands until evenly and well combined.
The mixture should easily stick together when you press it with your hands.
Shape the mixture into a 24cm x 11cm x 2cm rectangular slate, cover tightly with plastic wrap and place in the refrigerator for a few hours before you cut.
Remove slate of granola from the refrigerator and cut into 8 bars. Wrap each bar individually in plastic wrap or wax paper and store in the refrigerator.
Ready for grab and go!