In a medium sized mixing bowl add the olive oil, pure maple syrup, tahini and vanilla extract. Whisk to combine.
In a large bowl add the rolled oats, hemp seeds and flaked almonds. Stir to combine.
Pour the wet ingredients into the dry ingredients and mix through until all of the oat mixture is coated.
Pour the mixture into a baking dish and spread out evenly. Place into the oven and cook for 15 minutes. After 15 minutes, remove from the oven and stir, spreading out evenly again. Return to the oven and cook for a further 15 minutes.
Remove from the oven and allow to cool completely before storing in an airtight jar.
Serve with seasonal fruit and yoghurt for a balanced breakfast.