Definitely one to play around with. Lovely base recipe. I let ours cool for thirty minutes and the center was still warm. If more chunks are desired, let cool for longer.
My edits:
-1 cup steel cut oats
-1 cup buckwheat groats
-1 tsp each of Vietnamese cinnamon, pumpkin pie spice, turmeric and pink salt. (Will increase pink salt next time)
-hemp, chia and sunflower seeds (total 1/2 cup)
-1/2 cup almonds
-coconut chips
-goji berries
-2 tsp vanilla extract
-increased almond butter to 4 tablespoons
-grape seed oil for lighter flavor
I added both coconut and goji berries after pulling the pan from the oven. This will be delicious with oat milk, on ice cream and smoothie or yogurt bowls.
I’ve made this twice. Second go around I used hemp seeds, sunflower seeds, chia seeds, buckwheat groats, steel cut oats, quinoa, regular oats, sunflower oil, sunflower seed butter, half date syrup, half maple syrup etc. This recipe is super versatile. I use it for quantities reference!
We found it really sweet and cut the maple syrup by half—it clumps and crisps up much better this way!
