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4 Cups Old Fashioned Rolled Oats:
1 Cup Pumpkin Seeds:
1/4 Cup Chia:
2 Rounded Tsp Saigon Cinnamon:
1 Tsp Himalayan Sea Salt:
1/2 Cup Maple Syrup:
1/2 Cup Coconut MCT Oil:
1/2 Tsp Vanilla:
1/2 Cup Dried Cranberries:
1/2 Cup Sweet Shredded Coconut:
Stir the fist 5 ingredients together in their own large bowl.
Stir the Maple Syrup, Oil, and Vanilla together in a smaller bowl and then add to the dry mixture and stir well.
Spread evenly on a large cookie sheet covered with a layer of Parchment Paper.
Bake at 350 F for 20 minutes.
Remove and stir in together with the cranberries and coconut.
Spread again over a parchment lined cookie sheet and return to the oven.
Bake at 350 F for 5-8 more minutes, watching closely for just the first hint of golden to appear and remove immediately.
Allow to cool for about 10 minutes before storing in a couple glass quart size jars.
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