
- 2 cups (5 dl) gluten free oats
- 1/2 cup (1 1/4 dl) chopped nuts of your choice
- 1/4 cup (1/2 dl) sunflower seeds
- 1/4 cup (1/2 dl) pumpkin seeds
- 2 T agave
- 2 T coconut oil
- 1/2 t vanilla extract
- A pinch of sea salt
- Dried fruit (optional)
Put all the dry ingredients in a bowl. Mix the agave, coconut oil, and vanilla extract. Pour it over the dry ingredients and mix it together. Put the mix onto parchment paper on a baking pan and bake at 325 degrees for 10 minutes.
Hazelnut spread: (similar to Nutella)

- 1 cup (2 1/2 dl) hazelnuts soaked overnight
- 1/4 cup (1/2 dl) agave
- 1 t vanilla extract
- A pinch of sea salt
- 1/4 cup (1/2 dl) cacao powder
- 4-5 T coconut or almond milk
Drain and rinse the hazelnuts before putting it in a food processor together with the other dry ingredients. Add the milk, a tablespoon at a time until you have the consistency you want.