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.
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
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.