Preheat oven to 325 degrees F.

In a large mixing bowl, combine oats, pecans, flaxmeal, dates, and ground coffee.

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.

Add the warmed almond butter mixture to the bowl with the oats and mix together until distributed evenly

Spread the mixture in fairly even layer onto a rimmed baking sheet so pieces are touching to create clusters.

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.

Let cool on baking sheet, then add coconut chips, banana chips and chocolate. Stir gently to incorporate without breaking up the clusters.

Store in an airtight container at room temp.