You can easily halve the recipe if you don't wish to make so much.

3 Egg Whites	1 Cup Pumpkin (pepita) Seed Kernels
1 Cup Maple Syrup	1 Cup Sunflower Seed Kernels
1 1/2 Teaspoons Ground Cinnamon	1 Cup Sliced Almonds
Salt	1 Cup Pecan Pieces
4 Cups Rolled Oats (old Fashioned	1/3 Cups Sesame Seeds
-Oats)

This recipe makes a generous amount suitable for about 20 helpings.

Store it in an airtight jar to keep it fresh or in the freezer. As well as breakfast, try it for a quick snack in the mid afternoon if you are craving something with some crunch and a little sweetness.

Grease 2 large baking sheets or line them with parchment paper. Preheat the oven to 375 degree.

Whisk the egg whites, maple syrup, cinnamon and a pinch of salt in an extra-large bowl until well combined.

Spread the oat mixture onto the prepared baking sheets. Bake in the preheated oven, stirring occasionally, for about 25 minutes or until golden brown and crisp. Let cool completely before storing.

Makes 10 cups