Ingredients
3 cups oats
1 cup rye flakes
1 cup barley (flakes)
1 cup applesauce
12 cup coconut oil
13 cup honey
13 cup shredded coconut
14 cup sliced almonds
14 cup pumpkin seeds
1 cup dried fruit
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Preset oven to 325 degrees. Set the dried fruit and flax seeds aside and mix all of the other ingredients together. Spread out the mixture on a baking sheet (or two, depending on the size of your baking sheet) - no parchment paper is necessary! Bake for approximately 1 hour, stirring every 15 minutes. Keep an eye on the edges especially, to ensure that everything becomes crispy at an even pace! When sufficiently toasted, remove from oven and mix with the dried fruit and flax seeds. Cool completely before storing.
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
Individual cups for perfectly shaped poached eggs