Combine oats, nuts, zest, shredded coconut, cinnamon and salt in a large bowl.
Melt the coconut oil, honey and maple syrup in the microwave (in 10-second increments).
Pour over the oat mixture, stirring until evenly coated.
Pour into an even layer on a parchment lined sheet tray.
Bake for 40-50 minutes, stirring every 10-15 minutes (If you like really clumpy clusters, cook at a lower temp and only stir once) until golden brown. Remove to a cooling rack.
Once cooled completely, mix in the chopped candied ginger and store at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (222g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1209 (89%)|
|Amt Per Serving||% DV|
|Total Fat 134.4g||179 %|
|Saturated Fat 45.2g||226 %|
|Monounsaturated Fat 80.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 166.8mg||6 %|
|Potassium 606.5mg||16 %|
|Total Carbohydrate 48g||14 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 34.3g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1365
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