Toasted Muesli with Chocolate

Preheat oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the old-fashioned oats (4 cups), sliced almonds (1.5 cups), large, unsweetened coconut flakes (1.5 cups), fine salt (0.75 tsp) and cinnamon (0.5 tsp). Mix well. Pour in the maple syrup (3 tbsp), melted coconut oil (2 tbsp) and vanilla extract (2 tsp) and mix well. Do NOT add the mini dark chocolate chips (0.5 cup).

Pour the mixture onto your baking sheet and bake until lightly golden and fragrant, tossing halfway, about 15 minutes. Start 15m timer

Let the muesli cool completely before mixing in the mini dark chocolate chips (0.5 cup). Serve individual portions in bowls with [plant milk] or [plain plant yogurt], and [sliced bananas] or [berries]. Let the muesli rest for a few minutes so the oats soften up a bit.

Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).