My good friend Adrienne calls this Crack. My husband Tom banned me from making it for awhile because he just Could. Not. Stop. Eating. It.
We love this sprinkled on smoothie bowls, over yogurt, over ice cream, or just by the handful.
Make sure to buy Gluten-Free oats if you’re avoiding gluten.
Why it fuels
- Extra-virgin olive oil can reduce inflammation via powerful antioxidants. Key among them is oleocanthal, which has been shown to work similarly to ibuprofen.
- Half a cup of oats contains: Manganese: 191% of the RDI, Phosphorus: 41% of the RDI, Magnesium: 34% of the RDI, Copper: 24% of the RDI, Iron: 20% of the RDI, Zinc: 20% of the RDI, Folate: 11% of the RDI, Vitamin B1 (thiamin): 39% of the RDI, Vitamin B5 (pantothenic acid): 10% of the RDI
- Nuts contain heart-healthy fats that will keep you full longer.
Ingredients
- 3 cups rolled oats (Make sure they are marked Gluten-Free if you’re GF)
- 1 cup roasted, salted pumpkin seeds
- 1 cup slivered almonds
- 1/3 cup olive oil
- 1/3 cup Grade B Maple Syrup
- 1/2 cup honey
- 1/4 tsp. powdered ginger
- 1 tsp. sea salt
- 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1 cup dried, unsulfured apricots, diced
Directions
- Preheat the oven to 300°. Mix all the ingredients, except for the apricots, in a large bowl.
- Spread the oats onto a rimmed cookie sheet and bake for 45 minutes, stirring every 10 minutes or so. Remove from oven when the oats are crisp and golden.
- Toss with the apricots and let cool
Makes about 8 cups.
