Gather your ingredients – oatmeal (I use gluten free – Bob’s Red Mill), sunflower seeds, nuts (I like cashews, almonds and pistachios), dried cherries and unsweetened flaked coconut (use the big flakes for more crunch and flavor).
Mix ‘em all together and pour the maple syrup/brown sugar mixture and whipped egg white over the top and mix thoroughly – use your hands!
Lay them out on a greased cookie sheet – I like to use coconut oil to grease my cookie sheet with.
And bake at 300 degrees for about 45-55 minutes until golden brown and crunchy.
Note: If you like your cherries plumper and not chewy – add them in at the end or the last 10 minutes of baking.
Store in an airtight container – if it lasts that long! The beauty of this recipe is that you can now craft it out for your own tastes – experiment with dried apricots, figs, raisins, different kinds of nuts, flax seeds. Go forth and create!