https://foodland.iga.com/Recipes/Detail/6356/
Yield: 4 cups
Preparation Time: and Total Time: 10 min
| 1/2 | cup | maple syrup | |
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| 2 | teaspoons | pumpkin pie spice | |
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| 1/4 | teaspoon | coarse salt | |
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| 1 | tablespoon | chia seeds | |
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| 1/3 | cup | sunflower seeds, shelled, roasted and salted | |
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| 1/3 | cup | sliced almonds | |
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| 1/3 | cup | pecan halves | |
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| 1 | cup | square rice cereal | |
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| 1 | cup | honey toasted oat cereal | |
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| 1 | cup | banana chips | |
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| 1 | cup | mini pretzels | |
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| 1/3 | cup | dried apricots | |
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Line a baking sheet with parchment paper. Set aside.
Heat maple syrup in a large sauce pan over medium-high heat until just beginning to boil.
Add pumpkin pie spice and salt and stir until mixed together; remove from heat. Add all remaining ingredients except the dried apricots, stirring until the syrup has coated everything.
Spread the mixture in an even layer over the parchment paper. Scatter and press dried apricots over the mixture and let cool completely. The mixture will somewhat harden as it cools.
Store in an air-tight container.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/6356/
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