Makes about 4 cups (store in a glass jar to use throughout the week or to snack on!)
Prep time: 15 minutes
Cooking time: 40-50 minutes
1 cup rolled oats
1 cup buckwheat
1 cup mixed nuts and seeds, chopped (I love using pecans, almonds, walnuts and pepitas)
1 cup flaxseeds
2 tablespoons cacao nibs
1 cup raw cacao powder
80ml coconut oil
1 teaspoon vanilla extract
2 tablespoons maple syrup
Preheat your oven to 140 degrees Celsius.
Combine all the dry ingredients in a bowl.
Melt the coconut oil and whisk in the vanilla extract and maple syrup.
Fold the wet mixture into the dry mixture until well combined.
Spread the mix evenly over 2 lined baking trays.
Bake for about 40–50 minutes, stirring every 10 minutes or so, or until crunchy and aromatic!
Allow to cool completely on the tray, then enjoy served on top of coconut yogurt, with fruit and almond milk, or simply as a trail mix snack.
Best stored in a glass jar in the fridge.