1/4 C quinoa, uncooked
3/4 C pecans (or sliced almonds, pistachios, walnuts)
1/2 cup rolled oats
1/4 chia seeds
1/4 C hemp hearts (or other seeds)
2T coconut sugar (or dark brown sugar)
1/4 t salt (1/2 t if course salt)
2T canola or avocado oil or melted butter
1/2 C maple syrup (can be 1-2 T less)
Heat oven to 325 deg F (300 for conv oven).
Line a 11″x17″ baking pan with parchment paper.
In a large bowl, mix all ingredients
Pour mixture into the lined pan and level it out into an even sheet about 1/4″ thick or less. It won’t cover corner to corner, can be irregular, but will cover most of the pan.
Bake for 15 min, turn the pan 180 degrees, and bake 5-10 more mins; check for even browning. If the corners are starting to get too brown, remove pan and allow to cool. If the corners and edges still look the same as the center, bake 5 more mins.
Remove from oven and allow to cool in pan on rack. When cool enough to handle, break into pieces. Sometimes, if the pieces are not crispy enough, I turn them over and bake at 275 deg for another 5 mins. When cool, store in airtight container.