Top your yogurt with it, add it to a smoothie, or even add it to some French toast.
Preheat oven to 325 degrees F.
Pulse the nuts in a food processor.
Add the pulsed nuts with the gluten-free oats, coconut flakes, pumpkin seeds, kamut, flaxseeds, hemp seeds, almond flour, cinnamon, and ginger.
Combine the coconut oil, vanilla, maple syrup, and cinnamon in a pan over medium heat.
Add the heated mixture to the dry ingredient bowl and stir in.
Spread the mixture on a baking sheet and bake for 15-20 minutes.
Enjoy and store in the freezer!