By: Laura Pleitéz
When Kristina Stojanoska, founder of Kiwa Studios, asked me to be a guest writer on the wellness wing of her website, a wave of joy fell upon me. My name is Laura and I’m a creator myself, you can find me on 91lane.com. I met Kristina before the launch of Kiwa. After following her on Instagram for quite some time and seeing the continuous growth of her brand right before my eyes, it’s with great elation that I share the following recipe with you all here. This is something that is extremely easy to make. Not only will it make your home smell amazing but it’s also clean and nutritious. It’s high in fiber and it’s also great for boosting up your energy levels. You can eat it many different ways. I serve mine with oat milk or yogurt, I top it with fruits (mango, berries, banana, whatever is in season) peanut butter on top, and some honey. The possibilities are endless.
You’ll need the following:
2 cups gluten free rolled oats
½ cup quinoa flakes
½ cup cashews
½ cup almonds
½ cup pepitas or sunflower seeds
¼ cup unsweetened coconut shreds
2 tablespoons flax seeds
½ teaspoon pink Himalayan salt
1 teaspoon cinnamon
¾ cup coconut sugar
1 tablespoon water
¾ cup coconut oil
2 tablespoons coconut nectar
½ teaspoon vanilla extract
Preheat oven to 250°
Combine your oats, quinoa, cashews, almonds, sunflower seeds, coconut shreds, flax seeds, salt, and cinnamon in a large bowl (set aside).
In a small saucepan, combine the coconut sugar with the water and cook under low heat until the sugar has melted. Make sure to keep an eye on it and stir frequently as the sugar may easily burn. Turn the heat off and stir in the coconut oil until everything has integrated nicely.
Add the coconut sugar and oil mixture to your bowl along with the remainder of your ingredients (coconut nectar, and vanilla extract). Make sure to give it a nice mix. Line your baking sheet with parchment paper and bake for 40 min.
Once the 40 min are up, flip the mixture with a spatula and bake for 20 more minutes in order to get everything equally baked.
I store mine in an airtight container (a mason jar will do). It keeps for about a month—if stored properly and not devoured before! You can even keep it in the fridge for a longer shelf life.