Ingredients
3 cups old-fashioned rolled oats
1 cup dried unsweetened coconut chips, such as Bob's Red Mill
1/2 cup chopped raw almonds
1/2 cup chopped raw walnuts
1/2 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/4 cup packed light- or dark-brown sugar
1/2 cup pepitas (raw pumpkin seeds)
Flaky sea salt, such as Maldon, or coarse salt
1/4 cup chopped dried black Mission figs
1/4 cup diced candied ginger
Preparation
Preheat oven to 300 degrees. Mix together oats, coconut, both nuts, maple syrup, oil, brown sugar, pepitas, and 1 teaspoon salt (or to taste). Spread mixture in an even layer on a rimmed baking sheet. Bake until darkened, 50 to 60 minutes, stirring every 15 minutes for the first 30 minutes and then every 5 to 10 minutes after that. Let cool completely.
Omit almonds and walnuts and use 1 cup chopped skinned hazelnuts. Once cooled, stir in 1/3 cup cocoa nibs and 1/2 cup dried cherries instead of figs and ginger. Chocolate and ApricotOmit walnuts and use 1 cup chopped raw almonds. Once cooled, stir in 1/2 cup chopped semisweet chocolate and 1/2 cup chopped dried apricots instead of figs and ginger.
