By Celeste Folsom I like to have this yummy goodness ready to go for a quick, delicious topping in my weekday breakfast bowl. It’s super easy to mix up and pop in the oven on a Sunday evening while you prep for the week ahead. I throw some on top of a bowl of Greek yogurt, add some berries and maybe even a banana for a mega dose of healthy fats, protein, and fiber. It’s time take a break from the eggs and bacon for an equally satisfying morning meal. Ingredients 1 cup pumpkin seeds, raw 1 cup sunflower seeds, raw ¼ cup chia seeds 1 cup coconut, unsweetened ¼ cup dried cranberries ½ cup honey 2 tbsp coconut oil 1 tsp vanilla extract 1 pinch sea salt Serves 1-2 dozen Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Directions 1 Preheat oven to 300 degrees 2 Line a 9×12 pan with parchment paper and lightly spray with olive oil or coconut oil spray. 3 In a mixing bowl, combine coconut, seeds and dried cranberries; set aside. 4 In a small pot, melt coconut oil and honey. Once melted together, stir in vanilla and sea salt. 5 Pour honey mixture over the seed mixture and mix together until well blended. 6 Pour mixture into the pan and bake at 300 degrees for 30 minutes. Remove from oven and let cool. 7 Transfer to large 1-gallon Ziplock bag and store in the fridge.