Preheat the oven at 175℃. Line the baking sheet with baking mat.
Break the walnuts and pecans into small chunks into a big bowl, then add in the rolled oats, salt, cinnamon, ground flaxseeds, and sliced almonds to mix together.
In another small bowl, mash the banana, then add the coconut oil, vanilla extract, syrup, mix to combine.
Pour the banana mixture into the oat-mixture bowl, and mix all together until all dry ingredients are cover by the wet mixture.
Spread the mixture onto the baking mat into a single layer. Do your best to make the layer as thin as possible.
Bake at 175℃ for 15 minutes, then give it a stir, and continue to bake for another 8 - 12 minutes until it turns golden brown.
Leave it in the oven for 15 - 20 minutes before moving the baking sheets onto the wire rack to let them cool down completely. Enjoy!
Video
Notes
剩下的放入密封罐中保存,約可放 2 週
Store the leftover in an air-tight container for about 2 weeks.