This recipe was slightly adapted from John Berardi’s Gourmet Nutrition cookbook, and if you’re familiar with his work you know that there isn’t anything that shouldn’t be in there. It’s great as a breakfast or a post-workout meal.
- 2 cups rolled oats
- 1/2 cup hazelnuts, chopped ( or bludgeoned with a rolling pin. It’ s easier, take my word for it;) )
- 1/2 tsp cinnamon
- 1/2 cup unsweetened coconut
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/3 cup unsalted peanuts, chopped ( again, I recommend bludgeoning )
- 2 tbs butter, melted
- 2-3 tbsp maple syrup
Preheat ove to 350ºF. Put all ingredients in a mixing bowl and stir until well combined. Place on a cookie sheet and bake in the oven ( middle rack ), mixing once during baking until oats are golden brown ( about 20 min. ). Then remove to cool.