19 Aug. 17 Go Back to Recipes


½ cup maple syrup
4 tbsp coconut oil
1 ½ cups rolled oats, gluten free if you wish
½ cup whole raw almonds, roughly chopped
1 tbsp cacao powder
½ cup puffed quinoa or puffed rice
Preheat the oven to 150°C.

In a saucepan over low heat, add the maple syrup and coconut oil and stir until the coconut oil is completely melted.

In a large bowl, add the oats and almonds, pour the maple syrup and coconut oil mixture over. Stir so everything is evenly coated. Add the cacao powder and stir again.

Spread in a single layer on baking sheet. Bake for 45 minutes, stirring every3 10-15 minutes. Once done, remove from the oven and allow to cool.

Once it is completely cool, add to a bowl and mix in the puffed quinoa. Store in a glass jar for up to 2 months.

Eat on its own with unsweetened non-dairy milk or jazz up your boring oatmeal
with it! Feel free to add fresh fruit too!