"Too many of us are too hung up on what we don't have, can't have, or won't ever have. We spend too much energy being down when we could use that same energy - if not less of it - doing, or at least trying to do, some of the things we really want to do."

- Terry McMillan

• 2 1/2 cups gluten-free oats
• 1/2 cup buckwheat groats
• 2 tbsp chia seeds
• 2 tbsp hemp seeds 
• 1/2 cup chopped almonds
• 1/2 cup chopped hazelnuts
• 1/2 cup dried figs, sliced (or dried currants/raisins/medjool dates)
• 1/4 cup coconut flakes
• 1/3 cup + 1 tbsp cocoa powder
• 1 tsp ground cinnamon
• 1 tsp pink Himalayan salt
• 1/4 cup coconut oil
• 1/3 cup + 1 tbsp maple syrup *
• 1 tsp vanilla

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a big bowl, mix oats, buckwheat groats, chia seeds, hemp seeds, almonds, hazelnuts, figs, coconut flakes,  cocoa powder, cinnamon and salt.

Using a bain-marie or a small saucepan, melt coconut oil with maple syrup. Add vanilla. Pour the liquid mixture with the dry ingredients. Stir well to coat all the oats. If you want to be more well coated, add more maple syrup.

Transfer the mixture onto the baking sheet and spread evenly. Bake for 20 to 25 minutes, or until golden brown, stirring halfway through to avoid burning one side. (Mine was ready at 22 minutes.)

 Cool completely on the baking sheet before transferring to a sealed glass container.

Enjoy! xx