Monthly Archives: March 2013





1/3 cup molasses
2 T coconut butter or coconut oil
1 t cinnamon
1/2 t coarse salt

3 cups rolled oats
1 cup unsweetened flaked coconut
1 cup sliced almonds
1/2 cup craisins

Preheat oven to 325.  In a large bowl, combine molasses, oil (melted if solid), cinnamon and salt. Add the oats, coconut and almonds and stir with your hands until the mixture is fully combined.  Spread in an even layer onto a rimmed baking sheet. Bake, stirring occasionally, for 15-20 minutes. Check it as you stir it–your nose will tell you when it’s done! Add the craisins once the pan is removed from the oven.  Store in an airtight container for up to 2 weeks. Enjoy!