• 2 1/2 cups oats
• 1/2 cup (raw) quinoa

Toast them on a cookie sheet at 320° for about 10 minutes. Let cool. (Leave the oven on because you’ll use it again.)

• 1/3 cup honey or maple syrup (or a combo of the two)
• 2 Tbsp. Brown Swerve (or any brown sweetener)
• 1 Tbsp. coconut oil
• 1/2 tsp. salt
• 1/2 - 1 tsp. cinnamon
• 1/8 - 1/4 tsp. nutmeg (optional)

Mix in a small saucepan and heat until bubbly.

Take off the stove and stir in:

• 1 tsp. vanilla extract (or maple or caramel)

In a large bowl, place any/all of the following:

• 1 1/2 cups crispy brown rice (optional)
• 1/4 cup sunflower seeds or pumpkin seeds
• the oats/quinoa you toasted

Mix well. Lay a piece of parchment paper on a cookie sheet. Spray lightly with cooking oil. Spread the mixture evenly over the parchment paper. Spray lightly with cooking oil. Bake at 320° for 30-40 minutes (until golden brown). You will want to stir every 15 minutes as it bakes.

After you take it out of the oven, let it cool completely. You can add freeze-dried blueberries or dried unsweetened cranberries and/or goji berries, if desired. Break up any clumps and store in a covered container.

Makes 6 servings. Make sure to anchor your meal with protein!

enJOY!