Prep Time

15 minutes

Prep Notes

Substitute with Gluten-free oats

Substitute with flaxseed oil or olive oil

Cooking Time

10 minutes


4 cups oat flakes

1/2 cup (125ml) shredded unsweetened coconut

1/2 cup (raw unroasted) sunflower seeds

1/3 cup (90ml) chopped almonds or other preferred nuts

1/3 cup sesame seeds

1 tsp (5ml) Himalayan or Celtic sea salt

1/3 cup (90ml) cold-pressed sunflower seed oil

1/4 cup (60ml) raw natural honey

1 tsp (5ml) vanilla (optional)

1/4 cup water


Heat oven to 200 C. Place the oat flakes on a large oven pan and heat for 10 minutes so that these are slightly toasted.  Meanwhile mix in a large bowl the nuts, seeds and salt.  Take the oat flakes out of the oven and add to the bowl.  In a separate bowl mix the oil, honey and water.  Then add the wet mixture to the bowl of dry ingredients and mix well.


Enjoy with coconut, oat or almond milk.  Keep in the fridge to ensure it stays fresh.


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