Ingredients

2 cups rolled oats
1 cup quinoa (uncooked)
1 cup hemp hearts
1 cup chopped hazelnuts
1 cup shredded coconut (unsweetened)
1/3 cup maple syrup
1/3 cup coconut oil (melted to a liquid)
1/3 cup blueberry juice
splash of vanilla extract

extra coconut
dried blueberries

Instructions

Mix together all ingredients except extra coconut and dried blueberries. Spread out on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes, stir and return to the oven for another 10 minutes until looking slightly crisp and smelling toasty. Stir in the last two ingredients after the mixture cools.

Inspiration
This recipe was given to me by my friend and brunch-expert Karina the old fashioned way, on a piece of scrap paper.

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Listening
An On Being interview with Ross Gay.