Time: 35 minutes total with 5 minutes of active time

Servings: ½ cup per serving, this recipe will make 10 cups.


6 cups coconut, unsweetened flaked and dried

2 cups nuts (almonds, walnuts, Brazil nuts, hazelnuts, or other nuts) coarsely chopped

2 cups buckwheat groats

1 cup sunflower seeds

1 cup pumpkin seeds

½ cup flaxseeds

¼ cup chia seeds

¼ cup sesame seeds

¼ cup buckwheat flour

1 ½ teaspoon cinnamon

1 teaspoon salt

¼ cup honey

¼ cup coconut oil

¼ cup olive oil

1 teaspoon vanilla (optional)


Preheat the oven at 300 degrees F. Cover two large sheet trays with parchment paper and set aside.

In a large bowl combine the first 11 ingredients (coconut flakes through the salt) and mix well. In a small pot gently heat the honey, coconut oil, olive oil, and vanilla if using until the coconut oil has melted. Pour over the coconut mixture and stir well.

Transfer the mixture to the prepared baking sheets in an even layer. Bake, stirring and rotating the pans every 10 to 15 minutes, for about 30 minutes. The nuts and coconuts should be lightly toasted. The mixture will continue to harden as it cools. Set the baking sheets on a cooling rack until completely cool.

Store in an airtight container at room temperature for up to three weeks.