2 c oats (I used GF old-fashioned)
1 c puffed cereal (I used puffed brown rice)
2/3 c nut mix (I used 1/3 c almond slices and 1/3 c whole almonds)
1/8 c (heaping) flax meal (I used golden flax)
1/4 c oil (I used coconut oil)
1/3 c liquid sweetener (I used maple syrup)
2/3 c dried fruit (I used 1/3 c raisins and 1/3 c craisins)
1/2 tsp cinnamon
Preheat oven to 300F. Line a large baking sheet with a silpat or parchment paper.
Combine oats, cereal, flax, and nuts in a large bowl.
In a separate, small, microwave proof bowl, microwave the coconut oil and brown rice syrup for about 45 seconds until coconut oil is melted. Swirl together to combine.
Add melted oil and sweetener to oats mixture. Stir to combine.
Place oat mixture on baking sheet and bake for 20 minutes, stirring half way through. (I set the timer for 10 minutes, stirred, returned to oven, and set the timer for another 10 minutes so I wouldn’t get sidetracked.) Once time has elapsed, remove baking sheet from oven, remove oat mixture from baking sheet (or as much as you can) to the original mixing bowl, and add dried fruit and cinnamon. Stir to combine, and return mixture to cookie sheet to cool.
Allow mixture to cool for a couple of hours. Store in a glass container. (To keep baked goods crisp, store in glass; to keep baked goods soft, store in plastic.