This delicious chocolatey breaky is sure to satisfy if, like us, you love chocolate anything... especially on a chilly morning! Its vegan and dairy free and if you'd like a gluten free variation then try using a combination of quinoa flakes, teff flakes and cereal puffs or anything you like to replace the rolled oats.
Mix together the oats, nuts, buckwheat and sesame seeds. Melt together the coconut oil and nectar with the cocoa powder, then add to dry ingredients and mix well. Spread on a baking sheet or two and bake at 180C for approx 20 mins tossing often. Allow to cool in order for it to get crunchy. Store in an airtight container or jar for up to 2 months.