• 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.