Servings: 8

1 cup raw cashew pieces 1 cup raw cashew pieces
1 cup raw pumpkin seeds 1 cup raw pumpkin seeds
1 cup slivered almonds 1 cup slivered almonds
2 tablespoons whole flaxseed or chia seeds 2 tablespoons whole flaxseed or chia seeds
1 cup unsweetened coconut seeds 1 cup unsweetened coconut seeds
2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
2 tablespoons extra-light olive oil, coconut oil or walnut oil 2 tablespoons extra-light olive oil, coconut oil or walnut oil
¼ cup sugar-free hazelnut syrup (or sweetener equivalent to ½ cup sugar) ¼ cup sugar-free hazelnut syrup (or sweetener equivalent to ½ cup sugar)

Preheat oven to 350°F
In a large bowl, combine cashews, pumpkin seeds, almonds, flaxseeds or chia seeds, coconut and cinnamon.  Add the oil and syrup and mix together.
Spread the mixture on a baking sheet in a ½ inch thick layer. Bake for 20 minutes, stirring once, or until golden.

Roxanna does not like coconut, so we leave out the coconut flakes, but mix in other stuff AFTER the cereal is baked: Sunflower seeds, pine nuts, dried cranberries or white raisins.  Roxanna does not like coconut, so we leave out the coconut flakes, but mix in other stuff AFTER the cereal is baked: Sunflower seeds, pine nuts, dried cranberries or white raisins.