• 3 cups rolled oats (not quick oats)
• 1/2 c. of your favourite chopped nuts (macadamia, pine, pecans, almonds, walnuts, etc.)
• 1/4 c. pure maple syrup
• 1/4 c. honey
• 1 jar of trader joe’s almond butter with flaxseed (16oz jar) or other nut butter or combination of nut butters
• 1/2 c. 72% dark chocolate pieces/chips + some for topping
• 1/2 c. unsweetened grated/shredded coconut plus some for topping

Preheat oven to 350 degrees. Grease 9 x 13 glass baking dish with coconut oil (or butter). Combine the rolled oats and nuts in a large bowl. Measure the honey and maple syrup in a small microwaveable dish. Microwave for about 30 seconds to warm the liquid mixture. Pour into bowl with oats and nuts and stir to coat evenly.

In a separate, microwavable dish warm the almond butter for 30-45 seconds to soften. Pour into bowl with oats and nuts and stir to distribute evenly.

Add chocolate chips and shredded coconut and stir to combine evenly.

Press mixture into baking dish. Top with additional chocolate chips (optional). Top with additional shredded coconut (optional; this will get toasted in the oven).

Bake for 25 minutes or until light brown on top. Take out of oven and cool on cooling rack. Cut into squares/chunks/granola crumbles.

Store in fridge for up to a week or so.