Preheat your oven to 325°F and line a baking sheet with parchment.
Pour the oats, sunflower seeds, chia seeds, salt, nutmeg, and cinnamon into a bowl.
On the stove top in a saucepan heat the maple syrup, honey, peanut butter and coconut oil until the peanut butter and oil are melted and the mixture is nicely combined. Pour the peanut butter mixture into the oat mixture and stir to coat evenly. Scrape the mixture onto the baking sheet and spread in an even layer. Bake for 30-40 minutes, stirring every 10-15 minutes so the peanut butter does not burn, until golden and crisp. Remove from the oven and cool completely before mixing in the mini chocolate chips. Store in an airtight container for well over a week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (875g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2330 (54%)|
|Amt Per Serving||% DV|
|Total Fat 258.9g||345 %|
|Saturated Fat 123.1g||615 %|
|Monounsaturated Fat 66.1g|
|Polyunsanturated Fat 49.3g|
|Cholesterol 51.5mg||16 %|
|Sodium 230.2mg||8 %|
|Potassium 3195mg||84 %|
|Total Carbohydrate 436.6g||128 %|
|Dietary Fiber 60.6g||242 %|
|Sugars, other 376g|
|Protein 101.7g||145 %|
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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: 4344
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