7 cups of quick oats1 cup shredded unsweetened coconut
1 cup chopped pecans
1/3 cup flaxseed meal
1 cup warm water
1 cup organic cane sugar
1/4-1/2 cup grapeseed or coconut oil
2 tsp vanilla
1-2 tsp salt
1/4 tsp cinnamon (optional)
Mix oats, coconut, pecans, and flaxseed meal in a large bowl. Mix water, sugar, oil, vanilla, salt, and cinnamon in a measuring cup. Pour over oat mixture and stir until well coated. Place in two 9x13 cookie sheets or one large sheet pan, bake in a very slow oven overnight, or at 250 for about an hour, or until dry and golden. Do not allow to burn, so watch it closely. Store in an airtight container.
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