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Yield: approximately 8 1/2 cups
I used walnuts and cashews for the nuts, along with chia and sesame seeds. I left out the pepitas and the Candied Cacao Nibs. Be sure to not add the candied ginger and dried figs too soon, as you want them to stay soft.
*1/4 cup (60 g) unsalted butter
*3 tablespoons extra-virgin olive oil
*3 tablespoons pure maple syrup
*1/2 cup (100 g) packed light brown sugar
*1/2 cup (120 ml water)
*1 teaspoon medium grain kosher salt
*1 teaspoon vanilla extract
*5 cups (455 g) old-fashioned rolled or quick-cooking oats
*1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans)
*3/4 cup (65 g) flaked coconut, sweetened or not
*1/4 cup (35 g) raw, hulled sunflower seeds
*1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts
*3/4 teaspoon ground cinnamon
*1/2 cup (70 g) finely chopped candied ginger
*1/2 cup (70 g) raw pepitas
*1 cup (150 g) chopped dried figs
*Candied Cacao Nibs (p. 248) (optional)
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1st Keep
 jenellebaur
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