Preheat oven to 350*.
In a large saucepan, add coconut oil, syrup, sugar, cinnamon, salt, colostrum, and collagen powder--heat and whisk until it's mixed together well.
Remove from heat and stir in the vanilla, oats, and raisins. Spread onto 2-9x13 baking pans or cookie sheets lined with parchment paper for easy clean up. I LOVE these pre-cut parchment paper sheets.
Bake for 15 minutes, stir. Bake another 15 minutes, stir. Turn your oven down to 200* and bake 15 more minutes--check to see if it's starting to crisp up. This timing was perfect for my oven, but you may want to bake yours a bit longer--you want it a little crispy but not hard and burnt! Remember it'll crisp up more as it cools.
After cooling, break it up a bit and store in a sealed container or baggie in the fridge to keep it fresh longer, but ours doesn't last long.
Serve with raw milk or if you don't have that, at the LEAST, always use whole milk and never ever ultra-pasteurized. (Read more about healthy milk options here.) You could also serve over yogurt with fruit, or just eat it by the handful. 🙂