Ingredients
- 1 1/3 cups old-fashioned rolled oats
- 1 cup pecans
- 1/3 cup raw pepitas
- 1/3 cup unsweetened coconut flakes
- 1/4 cup coconut oil melted
- 2 tablespoons pure maple syrup
- 2 tablespoons monk fruit sweetener or sugar-free sweetener of choice
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Spread the oats onto a rimmed baking sheet and bake until the oats are lightly golden brown and toasted, about 15-20 minutes.
- Spread the pecans and pepitas on a separate rimmed baking sheet and bake until golden brown and toasted, about 10-13 minutes.
- Finally, spread the coconut flakes onto a small rimmed baking sheet and bake until golden brown, about 3-5 minutes. Coconut flakes burn fast—watch them closely.
- Once toasted, add the pecans and pepitas to a high-powered food processor (mine is 10 cups) and process on high speed. Stop to scrape down the sides often, until they begin to break down and release their oils. The mix won’t be smooth yet.
- Add in the coconut flakes and oats and process on high speed, scraping down the sides often, until smooth and creamy. This will take a good 10-15 minutes, depending on your food processor. It takes time, so be patient.
- Once smooth, add all the remaining ingredients and process again on high speed. The butter will thicken back up, and you’ll need to process for another 10-15 minutes, and then it will go back to being smooth.
- Spread on everything and enjoy!
