Preheat the oven to 175 degrees and line a baking sheet with baking paper.
Place rolled oats, mixed nuts, coconut sugar, salt, gingerbread spice, coconut oil, maple syrup, and optional vanilla in a large bowl and mix.
375 g Oatmeal, 220 g mixed nuts, 37,5 g Coconut sugar, ¼ TL Sea salt, 1 TL Gingerbread spice bought or homemade*, 52 g Coconut oil, 105 ml maple syrup, Optional: ½ tsp bourbon vanilla powder
Now spread the finished mixture evenly over the baking sheet and bake in the oven for 20 minutes. Mix in the middle of the baking time so that everything turns evenly brown.
Remove from the oven and allow to cool completely.
Garnish with fresh almond milk, cashew vanilla cream and fresh fruit and enjoy!
Store in an airtight sealable vessel at room temperature for 2-3 weeks.