4 cups oats (not quick cooking)
1 cup slivered almonds
1 1/2 tsp cinnamon
1/4 cup light brown sugar
1/2 cup maple syrup
1/3 cup vegetable oil or melted coconut oil
1 ½ tsp vanilla extract
Preheat oven to 325˚F
Mix first three ingredients together. Add remaining ingredients and stir well.
Spread onto a large parchment paper lined cookie sheet and press down firmly with the back of a spoon. Bake for 40 minutes.
Let cool completely before storing. Should keep for up to 2 weeks in a tightly sealed container.