A delicious treat that’s quick to make and no preservatives! Plus almonds make a fabulous snack – they’re cholesterol-free and loaded with protein, fiber and unsaturated fats.
Summary: Toasting the almonds gives them an even nuttier taste. To toast, spread the almonds on a baking sheet in a single layer. Place the almonds in a cold oven, set the temp to 350° F, and bake for 9-11 minutes. Stir them occasionally and toast until lightly browned. Cool.
1 cup slivered almonds, toasted – if you don’t have slivered you can take whole almonds and smash them with a mallet (I did this & it’s fun!)
2-1/2 cups rolled oats
1 cup flaked coconut
3/4 tsp cinnamon
1/2 cup honey
1/4 cup almond or vegetable oil
Preheat oven to 350° F.
In a medium bowl, combine toasted almonds, oats, coconut, and cinnamon; set aside.
In a small bowl, whisk honey with oil until combined.
Drizzle over honey/oil mixture over almond-oat mixture, toss to mix well.
Bake 30 minutes, stirring occasionally. Remove from oven, loosen with spatula, and cool.
Store in an airtight container.
Number of servings (yield): 12