Hands on Time: 15 minutes

Special Equipment: Cookie sheet, parchment paper

Ingredients:

• 3 Cups Rolled Oats
• 2 tbsp & 1 tsp Wheat Germ
• 1/2 Cup Slivered Almonds
• 1/3 Cup Pepitas
• 1/2 Cup Unsweetened Shredded Coconut
• 5 tbsp Pure Maple Syrup
• 3 tbsp Olive Oil

Steps:

• Preheat oven to 320 Degrees F.
• Line the cookie sheet with parchment paper.
• Place all of the dry ingredients in a large mixing bowl.
• Add the maple syrup and olive oil.  I use a small rubber spatula to ensure I’m getting every last drop from the Tablespoon!
• Stir to throughly incorporate all of the ingredients.  A wooden spoon will work equally as well as the paddle attachment of a stand mixer.
• Spread the mixed ingredients evenly over the cookie sheet, going right up to the edges.
• Bake at 320 degrees F for 40 minutes.  To allow clumps to form, do not stir mid-bake.
• Remove after 40 minutes and slide the parchment paper from the cookie sheet onto the counter, or set sheet on a cooling rack.
  • Allow to cool completely before tasting – it really is better cooled!