½ cup butter, melted
½ cup maple syrup
1 tablespoon instant espresso powder
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon vanilla
3 cups rolled oats
1 cup slivered almonds
1 cup chocolate-covered coffee beans
Heat oven to 300 F and line a baking sheet with parchment paper.
In a large bowl, mix together butter, syrup, espresso powder, cocoa powder, salt and vanilla until combined. Stir in oats and almonds.
Pour onto prepared baking sheet and bake 30-35 minutes, stirring every 10 minutes.
Let cool and stir in coffee beans. Store in an airtight container and serve with yogurt or milk.