This bright and delicious salad is hard to resist! For optimal results, you must press it under a press all night (or for 24 hours), then place it in the refrigerator. If you let it sit in the fridge for a few days before eating, it will taste much better.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 6 cups |
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup sliced almonds
- ½ cup unsweetened shredded coconut
- ¼ cup raw cashews
- ¼ cup whole raw hazelnuts
- ¼ cup raw sunflower seeds
- ¼ cup unsalted pumpkin seeds (pepitas)
- ½ cup pure maple syrup
- 2 tablespoons safflower oil
- ½ teaspoon kosher salt
- ½ cup dried cranberries
- ½ cup dried hibiscus petals, coarsely chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
- Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.
- Use 1 cup dried fruit of your choice (raisins, cherries, cranberries, or currants). I will be adding flax seeds next time.