Preheat the oven to 150°C. Line a flat baking tray with parchment paper.

In a saucepan on a low heat, add the maple syrup and coconut oil and stir until the coconut oil is completely melted.

Add the oats and almonds into a large bowl and pour the maple syrup and coconut oil mixture over. Stir so everything is evenly coated. Add the cacao powder and stir again.

Lay the mixture flat on the baking tray and spread out so it's all in one layer. Bake for 45 minutes, stirring every 10-15 minutes to ensure an even cook. Once done, remove from the oven and allow to cool.

Once it is completely cool, add to a bowl and mix in the puffed quinoa. Store in a glass jar for up to 2 months.