Preheat oven to 350°F.
In a large bowl combine the oats, flax seeds, chia seeds, quinoa, coconut and almonds. Stir together.
In a small bowl combine the coconut oil, honey, vanilla and salt. Stir.
Add the wet mixture into the oats. Stir thoroughly making sure everything is fully coated with the oil and honey.
On a sheet tray lined with a silicone baking mat, pour the mixture and spread into an even layer.
Bake for 15 minutes. Remove from oven and stir making sure the edges don’t brown too quickly. Bake for another 10-15 minutes or until everything is golden brown.
Let cool then pour into a resealable bag or airtight container. Will keep for up to 2 weeks. Serve with almond milk, on yogurt or with fruit.
Recipe Courtesy of Megan Mitchell