In a large mixing bowl, combine the rolled oats, sunflower seeds and slivered almonds
Stir together the chocolate-hazelnut spread, almond butter and honey in a small saucepot set over medium-low heat. Cook until just melted and combined, about 2 minutes.
Pour the chocolate mixture over the oats, seeds and nuts. Sprinkle with the salt and mix until thoroughly combined. Add the chocolate chunks and toss to combine.
Spread the mixture on a parchment-lined baking sheet and cool for 15 minutes. Store in an airtight container.
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