The Midnight Cafe

Yields 2-3 cups

INGREDIENTS:

• 1 cup rolled oats
• 1 cup chopped nuts (I used a mix of almonds, hazelnuts, cashews, brazil nuts)
• ½ cup shredded coconut (I used unsweetened)
• 1 tbsp. dark brown sugar
• 1 tsp. cinnamon
• ¼ tsp. ground nutmeg (optional)
• A pinch of salt
• 1½ tbsp. chia seeds
• 1½ tbsp. coconut oil, melted
• ¼ cup honey or pure maple syrup
• vanilla extract
• ½ tsp. vanilla bean paste (optional)

DIRECTIONS:

1. Preheat oven to 325 degrees and line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, stir together oats, nuts, coconut, almonds, dark brown sugar, cinnamon, nutmeg, chia seeds, and salt.
3. In a medium bowl, whisk together coconut oil, honey/maple syrup, vanilla extract, and vanilla bean paste.
4. Pour the liquid mixture over the oat mixture and stir until all the dry ingredients are well coated.
5. Spread mixture in an even layer on the lined baking sheet and bake for 30-45 minutes, or until mixture turns a light golden brown. Check every 10 minutes and stir to make sure it doesn’t burn.

Let cool on the baking sheet before storing in an airtight container.