⅓ c coconut oil
⅓ c pure maple syrup
*Heat in a small saucepan to melt.
3 ½ c oats
½ c buckwheat groats
1 c almonds (whole or sliced)
1 tbsp cocoa powder
1 tsp sea salt
1 tsp cinnamon
1 c bittersweet chocolate chips
*Stir together in a large bowl. Then add the melted coconut oil / maple syrup and stir to combine.
Spread on a sheet pan greased with more coconut oil.
Bake at 325F for 30 min without stirring.
Remove from the oven and sprinkle with the chocolate chips, allowing them to melt from the heat. Cool completely and store in a ziplock bag for up to 1 week, or freeze for up to 2 months.
Serves 10-12
