Roasted Coconut Cereal Recipe (vegan)

4 cups of gluten-free rolled oats (I used Bob Red Mill's)
3 cups of unsweetened puffed millet cereal (I used Arrowhead's)
1 cup of raw sunflower seeds
1/2 cup of raw pumpkin seeds
1 cup of unsweetened shredded coconut
1 cup of organic raisins
1/2 cup of organic coconut oil
1/3 cup of coconut palm sugar (you could use a liquid sweetener if you prefer)
1 cup of coconut milk beverage (I used So Delicious)
20-25 drops of pure vanilla stevia liquid (I used NuNatural's)
1/2 ts. to 1 ts. of ground cinnamon
optional: dash of sea salt

In a large mixing bowl mix together the oats, millet and seeds and raisins. 

Then mix the stevia into the milk. 

And melt the coconut oil with the sugar for about 30-40 seconds. 

Then mix the milk and oil mixtures into the dry mix and mix everything else in and well together. 

Make sure to get all the dry covered with the wet ingredients and then let soak for a few minutes so the oats can soak up the milk mixture. 

Pour out the cereal on a baking sheet covered with parchment. You will need either one large sheet (15x20ish) or two (9x13) pans. 

Bake at 350 for between 45 minutes and 1 hour, pull from the oven every 15 minutes to stir the cereal around to mix the crispy with the soft. 

After 3 or 4 times of pulling from the oven to mix you will notice that the cereal is roasted enough and golden brown. 

Pull from oven and let cool for 1-2 hours before packaging up. Keep fresh in mason jars or ziplock bags. 

This cereal makes around 12 cups of cereal. (I fill up 3 mason jars and keep them ready for use.)

Get the original recipe and more Gluten Free Hope here