Ingredients

• 0.25 cups pineapple juice
• 0.25 cups coconut oil
• 1.5 teaspoons vanilla extract
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons sea salt
• 3 cups rolled oats
• 0.25 cups sunflower seeds
• 0.5 cups pitted dates
• 0.25 cups roasted almonds
• 1.25 cups quick-cooking oats
• 0.5 cups raisins
• 0.5 cups dried cranberries

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking sheet.
2. 2 Mix together pineapple juice and coconut oil in a microwave-safe bowl or jar and cook in the microwave until melted, about 1 minute. Add vanilla, cinnamon, and sea salt; stir.
3. 3 Pour rolled oats and sunflower seeds into a large bowl.
4. 4 Place dates and almonds into an electric blender with pineapple juice mixture; pulse until combined, about 15 seconds. Pour into oat mixture and stir using a large spoon. Stir in quick-cooking oats. Pour evenly onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 2 hours 30 minutes. Remove from the oven and mix in raisins and cranberries. Continue baking until golden, about 30 minutes more. Let cool for 30 minutes before serving.

Nutrition per serving