SERVINGS: About 3 1/2 cups

INGREDIENTS:

• 1 ½ cups rolled oats
• ½ cup unsweetened large coconut flakes
• ½ cup raw almonds, roughly chopped
• ½ cup raw pecan halves, roughly chopped
• ¼ cup flax seeds
• ⅓ cup honey
• 3 tablespoons coconut oil
• 1 tablespoon light brown sugar
• ¼ teaspoon kosher salt
• ½ teaspoon coconut extract
• ½ teaspoon almond extract

INSTRUCTIONS:

1. Preheat oven to 325 degrees F and line a baking sheet with parchment.
2. Combine rolled oats, ¼ cup coconut flakes, almonds, pecans, and flax seeds in a mixing bowl.
3. In a separate microwave safe bowl, combine honey, coconut oil, brown sugar, and salt.  Microwave until heated through, about 1-2 minutes.  Whisk until completely combined. The mixture should be one with no visible separation.
4. Whisk in coconut and almond extracts.
5. Pour wet mixture into the dry mixture.  Mix with a fork to make sure it’s evenly coated and combined.
6. Pour the mixture onto the prepared baking sheet and spread out into an even layer.
7. Bake for 20-25 minutes, rotating halfway through.  Make sure to keep an eye out the last 5 minutes.  You don’t want to burn it!
8. Remove from the oven and let cool completely.
9. Break into small clusters and sprinkle remaining over the remaining ¼ cup coconut flakes.  Transfer to a resalable container.