A delightful change from the ordinary and gluten free. To watch this on video for FREE click here.
16 cups rolled oats (not quick)
2 cups almonds, chopped
2 cups dates, chopped
1 cup pumpkin seeds, optional
1 to 2 tsp sea salt
3/4 cups honey (or 1 cup raw sugar)
3 to 4 cups pureed raspberries (fresh or thawed)
1/2 cup vegetable oil (Can reduce, but will be a bit tough.)
Mix oil and raspberries. Combine all dry ingredients in a large bowl. Add wet ingredients to dry and stir well. Divide into four portions. Place each portion on a prepared cookie sheet (if you only have 2 cookie sheets, leave 1/2 in the bowl). Bake at 300°F for 20 minutes, stir well, and bake an additional 15 to 20 minutes. Let cool. Store in cupboard.
Serves 20 – 1 cup servings
Preparation time: 10 minutes
Cooking time: 40 minutes
Ready in: 60 minutes
Nutrition (per serving): 381.3 calories; 13.6g total fat; 0mg cholesterol; 13.4mg sodium; 393mg potassium; 61g carbs; 8.1g fiber; 33g sugar; 8.6g protein.