In a large bowl, combine oats (quick-cooking please!), almonds, and unsweetened coconut flakes. I used Bob’s Red Mill brand. Stir and set aside.
In a small liquid measuring cup, melt butter in microwave. Stir in maple syrup and cocoa powder. Use really good quality stuff. I used Scharffen Berger. Microwave mixture another 30 seconds or so or until cocoa mixes in so there aren’t any lumps. Stir in vanilla.
Pour butter/maple mixture over the bowl of oats. Stir to coat and divide between two cookie sheets.
Bake at 250 degrees for 1 hour. Cool this down and store in airtight containers for up to 2 weeks.