4 tbs coconut oil (vegetable oil or canola would work too)
1 1/4 cup peanut butter
1 cup brown sugar (or 1 TBS molasses and 1 cup white sugar)
6 cups of rolled oats
1/4- 1/2 cup pumpkin seeds, almonds, sunflower seeds, etc. (optional)
1 cup flax seeds or flax bran (optional)
Preheat oven to 350 degrees. In a shallow skillet on low/med, heat oil and peanut butter until combined and runny. Remove from heat, add sugar and mix well. While peanut butter and oil are warming, in a deep dish combine oats, seeds and flax. Once liquids are mixed, add to oat mixture, stir to combine well. Spread out onto a cookie sheet, place in oven for 18-20 minutes removing to stir several times.
Cool and store in a zip lock bag. Serve over ice cream, yogurt, with milk or eat plain.
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