Ingredients:
- 3 cups old-fashioned (gluten-free) oats
- 5 cups chopped pecans
- 1 cup shredded coconut
- ¼ cup dry quinoa
- 2 tbsp pumpkin pie spice (I like this Trader’s Joe version)
- ½ cup maple syrup
- ½ cup coconut oil (or melted butter)
- ½ cup dried cranberries (get no sugar or nitrites added)
- ½ tsp sea salt
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and prep a baking sheet.
In a large bowl, combine all the dry ingredients. Add maple syrup (or sugar-free sukrin gold fiber syrup) and coconut oil. Mix well until every piece is coated.
Spread the mix flat on the prepped baking sheet, making it as even or flat as possible. Bake for about 40-45 minutes, or until slightly golden brown.
Allow the mix to cool completely before breaking it into clusters. Usually, this takes about 22 minutes. You can store the clusters in an airtight container for up to 2 weeks.
Enjoy!!