Makes about 6 cups
Preheat oven to 350F.
In a large bowl, combine the first four ingredients, oats through flax seed, and set aside.
In a small saucepan, melt the coconut oil. Add all remaining ingredients, and stir occasionally over low heat for about two minutes.
Pour the wet mixture over the ingredients in the dry bowl and stir to combine. Sample the batter and if you prefer a more sweet or vanilla taste, add more syrup or vanilla to your liking.
Line a large baking sheet with parchment paper and pour the oat mixture onto the pan, spreading into an even layer.
Bake for 30 minutes, then remove from the oven and use a spatula to flip the pieces over, breaking them into smaller clusters.
Bake for 10 minutes more, remove from the oven, and let cool.
Store in air-tight containers for up to 4 weeks.
Enjoy as is, over plain organic yogurt, or as cereal with some almond milk!