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Preheat oven to 325 degrees F.
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In a large mixing bowl, combine oats, pecans, flaxmeal, dates, and ground coffee.
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In a small pot on the stove over medium-low heat, combine the almond butter, brown rice syrup, vanilla extract, salt, cinnamon and water. Whisk until smooth. If the mixture seems thick, add 1 tbsp of water at a time to whisk to a smooth pourable texture.
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Add the warmed almond butter mixture to the bowl with the oats and mix together until distributed evenly
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Spread the mixture in fairly even layer onto a rimmed baking sheet so pieces are touching to create clusters.
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Bake for 25 minutes until crisp and starting to brown. Stirring/flipping the mixture after 15 minutes. Note that it will continue to crisp up as it cools.
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Let cool on baking sheet, then add coconut chips, banana chips and chocolate. Stir gently to incorporate without breaking up the clusters.
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Store in an airtight container at room temp.