Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Toss the oatmeal, almonds, and coconut together on a sheet pan.
2. 7542909 Upgrade to a paid membership 11838 to unlock all instructions 866
3. 8288583 Upgrade to a paid membership 51494 to unlock all instructions 55442
4. 5953658 Upgrade to a paid membership 26462 to unlock all instructions 15641
5. 6001181 Upgrade to a paid membership 73093 to unlock all instructions 69606
6. 9766411 Upgrade to a paid membership 76503 to unlock all instructions 47706
7. 9797513 Upgrade to a paid membership 54086 to unlock all instructions 99319
8. 4518617 Upgrade to a paid membership 49537 to unlock all instructions 94026
9. 8320480 Upgrade to a paid membership 4832 to unlock all instructions 96001
10. 9392114 Upgrade to a paid membership 48914 to unlock all instructions 29537
11. 613565 Upgrade to a paid membership 24805 to unlock all instructions 97906
12. 7464167 Upgrade to a paid membership 31741 to unlock all instructions 93539

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. 394892 Upgrade to a paid membership 89975 to unlock all instructions 18894

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Toss the oatmeal, almonds, and coconut together on a sheet pan.
2. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally, until lightly browned.
3. Transfer the mixture to a large mixing bowl and stir in the flaxseed meal.
4. Reduce the oven temperature to 300 degrees F.
5. Add honey, vanilla, cinnamon, and salt to the mixture while it is still warm.
6. Add the raisins, apricots, and cranberries to the coated mixture and stir.
7. Coat one 9 by 13 inch baking dish per 16 servings with coconut oil and line it with parchment paper.
8. Pour the mixture into the prepared pan.
9. Wet your fingers and press the mixture evenly into the pan.
10. Bake for 20 to 25 minutes at 300 degrees, until light golden brown.
11. Cool for at least 2 to 3 hours before cutting into squares. (Use a serrated knife)
12. Serve at room temperature.