Preheat oven to 350 F. Line a rimmed baking sheet with parchment or a silpat sheet.
In a large bowl, combine the oats, syrup, olive oil and salt. Toss well to coat evenly. Spread the mixture on the baking sheet and bake for 30 minutes, stirring halfway through (at the 15 minute mark) to ensure the oats get evenly coated.
Remove the tray and stir in the almonds.
Bake for another 30 minutes, stirring halfway through again.
Cool completely on tray.
Can be stored in an air tight container for up to 2 weeks (but it won’t last that long! :))
