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Course: basic, Breakfast
Cuisine: American, Swiss
Keyword: almonds, coconut, rolled oats, sesame seeds, sunflower seeds


  • 4 cups (about 320g) rolled oats or mixture of different grains, raw
  • ¼ cup (35g) untoasted sesame seeds
  • ¼ cup (40g) untoasted sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup (75g) untoasted almonds, coarsely chopped
  • ½ cup (42g) unsweetened coconut
  • ¼ to ½ cup (60 to 125ml ) maple syrup
  • ½ to 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350F (180C).
  • Mix the grains, the nuts, and the coconut in a large bowl.
  • In a small bowl, mix together the maple syrup, the vanilla extract and the salt. Pour this over the grains as you mix them, then toss well(ideally with your hands), gently rubbing the mixture into the grains and seeds until they are moistened with the syrup mixture.
  • Turn the mixture into a baking pan, and toast in the oven until the oats are the color you like them; a deep gold is ideal for all concerned.
  • Remove from the oven and cool before storing (or eating!).