3 c old fashioned gluten free rolled oats
1 c nuts, of your choice (I used almonds and pecans pieces)
1 1/2 t cinnamon
1 T plus 1/2 t cacoa powder
1/4 t pink salt
1/4 c olive oil
1/4 coconut sugar
1/4 c honey
1 t vanilla extract
* optional- shredded coconut, cherries, cranberries, chocolate chips, chia seeds, flax seeds...
Preheat oven to 300 and place parchment paper on cookie sheet.
Stir oats, nuts, cinnamon, cacoa powder, salt and flax and chia seeds, if adding, into a large bowl.
Mix the olive oil, coconut sugar, and honey in a saucepan over medium heat, stirring until dissolved and bubbly.
Remove from heat and add vanilla.
Pour the mixture over the oat mixture and mix until very well blended.
Spoon mixture onto parchment paper and lightly pack it down with spoon.
Bake 20-30 minutes.
Let cool completely.
Stir in cherries, cranberries and chocolate chips, if using them.
Stir up to 1 week in airtight container.
Adapted from Girl Versus Dough, The Law Student's Wife and Vicki Sprague