Instructions

• Preheat oven to 340°F (171°C).
• Combine oats, quinoa, almonds, coconut sugar, and pinch of salt in large bowl.
• Warm coconut oil and maple syrup in small saucepan over medium heat for 2 to 3 minutes, whisking until combined. Pour over dry ingredients and mix well.
• Spread mixture evenly on baking sheet. Bake for 20 minutes. Stir, then bake for 5 to 10 minutes, rotating the pan to ensure even baking. Watch closely to avoid burning.
• Cool completely before serving. Store in a sealed container for up to 2 weeks at room temperature, or 1 month in the freezer.