-3 cups gluten-free rolled oats
-1 cup chopped raw nuts (pecans/walnuts and cashews)
-1/2 cup shredded coconut (unsweetened)
-1 Tbsp chia seeds
-1/4 cup coconut sugar (or other dry sweetener of choice)
-1/2 tsp sea salt
-1/2 tsp ground cinnamon
-1/4 cup aquafaba (chickpea brine)
-1/4 cup maple syrup, plus more to taste (or other liquid sweetener of choice)
-1 tsp vanilla extract (optional)
-1/4 cup of dried fruit
Preheat oven to 325 degrees F (162 C) and lightly oil the cookie sheet
To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.
In a separate bowl stir aquafaba with maple syrup and vanilla (optional). Pour the aquafaba mixture over the dry ingredients and mix. The original recipe calls for whipping the aquafaba but this method takes an extra 5-10min. It tastes great without the whipping.
Spread the mixture evenly onto lightly oiled cookie sheet and bake for 28-35 minutes (or until fragrant and deep golden brown). Stir a couple of times throughout and flip the pan around to ensure even baking.
Let cool completely. Then add dried fruit (optional) and toss. Place in a container that has an airtight seal and it should keep for 2-3 weeks at room temperature. Store in the freezer up to 3 months (sometimes longer).