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- 6 cups old-fashioned rolled oats
- 3 cups chopped almond
- 1 cup sunflower seeds
- 2.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1.5 teaspoon PINE INFUSED SEA SALT
- Combine dry and wet mixes together.
- Evenly spread onto a baking tray. Bake in 300 degrees oven for about 1-1.5 hours, tossing every 15 minutes, until crispy.
- While still hot, add 1 cup of ALMOND CRISP JUJUBE
- Let dry completely, and store in an air tight container