Inspired by flavors of Springtime
Makes 72 Ounces (2 quarts + 1/2 pint)
Ingredients
- zest of 1 full orange
- 1 cup dried cranberries
- 1 cup dried cherries
- 1 cup chopped cashews
- 2 cups oats
- 1 cup pumpkin seeds
- 1/2 cup golden flaxseeds
- 1 cup shredded coconut
- 3 tbsp coconut oil
- 3/4 cup honey
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp cherry juice
- 1 tbsp fresh orange juice
Instructions
Preheat oven to 350 F. Add the chopped cashews, oats, and pumpkin seeds to a cookie sheet, roast for 15 minutes stirring every 5 minutes. On another cookie sheet add the flaxseeds and the coconut, roast for 10 minutes and remove from oven. Turn oven down to 250 F.
In a small sauce pan on simmer combine the coconut oil, honey, vanilla, salt, cinnamon, cherry juice and orange juice. Stir for 2 minutes until combined. Stir in the orange zest then remove from heat.
On the cookie sheet add the cranberries and cherries to the toasted ingredients and mix all together. Then stir in the liquid mixture. Put back in the oven for 1 hour stirring ever 15 minutes. Remove when golden. Let cool, then break up with a fork. Store in jars for 2 weeks. Serve on yogurt, oatmeal, with fruit or on top of vanilla ice cream! Bon Appétit !
