3 cups gluten free oats
3/4 cup ground flax seeds
1 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher or fine sea salt
1 cup SunButter, any variety
1/2 cup maple syrup
1/2 cup good quality strawberry jam
2 tablespoons coconut or vegetable oil
1 cup freeze dried strawberries or mixed berries
Heat oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicon baking mat.
In a large mixing bowl, combine the oats, flax, pumpkin and sunflower seeds, cinnamon, and salt.
Combine the SunButter, maple syrup, jam, and oil in a small saucepan and cook, stirring occasionally, over medium heat until the SunButter is melted and everything is combined. Pour this mixture over the oat mixture.
Spread the mixture evenly onto the prepared pan and bake for 30 minutes, stirring the mixture halfway through baking time, or until golden brown. It may seem a little soft, but it firms up as it cools.
Let the mixture cool and then add the freeze dried berries and mix.
Store in an airtight container.