Heat oven to 300.
Melt the coconut oil, maple syrup, and peanut butter in a medium size pot over low heat.
Remove from heat, then stir in the cacao powder, vanilla, cinnamon, and salt. Taste and add more salt if you wish.
Fold the oats into the chocolate mixture. Mix until well combined.
Spread the oat mixture onto a rimmed large metal baking sheet lined with parchment paper.
Bake for 45 minutes, or until oats are crisp and dry. Stir every 15 minutes.
Cool, then fold in the peanuts. Store in an airtight container.
Serving idea: Serve with unsweetened oat milk topped with peanut butter, banana slices, cinnamon, and hemp hearts.
