Makes about 5 cups

What You’ll Need:

2 1/4 cups rolled oats (use gluten-free if necessary)
1/4 cup ground flaxseed
1/2 cup roughly chopped or slivered unsalted almonds
2 teaspoon orange zest
1/2 teaspoon cinnamon
2 tablespoons honey
1/2 cup unsweetened vanilla-flavored almond milk
2 tablespoons coconut oil
1/4 cup flaked unsweetened coconut
1 cup mixed dried fruit — pineapple, mango, apricots, guava, and cranberries

What to Do:

1. Preheat oven to 300 degrees F.
2. Combine the oats with almonds, orange zest, and cinnamon in a large bowl. Set aside.
3. Place a saucepan over medium heat and whisk the honey, almond milk, and coconut oil until smooth (about 2 minutes).
4. Pour wet ingredients over the oat mixture and stir to coat.
5. Line a large baking sheet with parchment and spread the oat mixture evenly over the top. Spread the oat mixture as thinly as possible (no thicker than about 1/4 of an inch)
6. Bake for 30 mins, or until nice and toasty.
7. Remove the pan from the oven and break up some of the chunks. (Leave a few big clusters — they’re the best bits!)
8. Turn the heat in the oven up to 325 degrees. While you’re waiting for the temperature to increase, add the flaked coconut to the pan.
9. Bake for another 15 minutes.
10. Remove pan from oven and let cool. It will be soft at this point but will become crunchy as its temperature falls.
11. Mix in the dried fruit and store in a sealed container.