- 1 spray vegetable oil
- 2 1/2 cups rolled oats
- 1/2 cup unsweetened dried coconut shredded
- 1/2 cup slivered almonds
- 1/4 cup ground flxseed
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup pitted dried cherries chopped
Preheat the oven to 275F. Line a large baking sheet with parchment paper and spray it lightly with the vegetable oil spray.
In a large bowl, combine the oats, coconut, almonds, flaxseed, salt and stir to mix well. In a small bowl, combine the maple syrup, water, vegetable oil and vanilla extract. Pour the liquid mixture over the dry mixture and stir well. Pour the mixture onto the prepared baking sheet and spread out into an even layer.
Bake in the preheated oven for about 45 minutes, then stir well and spread out again into an even layer. Continue to bake for about another 30-45 minutes, until crisp and beginning to brown. Stir in the cherries and let cool to room temperature.
Store in a tightly covered container at room temperature for up to a week.