Preheat oven to 325F and line baking sheet with parchment paper.

In a large bowl, stir together oats and almonds.

In a smaller bowl, whisk together coconut oil, honey, coconut sugar, almond extract, and salt.

Add wet ingredients to dry and stir until every piece of oat is coated in mixture. 

Add in sprinkles and mix until very well combined. I used my hands here to ensure it was all well incorporated.

Flatten onto baking sheet in one flat, even layer. Press down and packing together lightly. Use your hands if needed.

Bake for 23-25 minutes or until golden brown. Let cool COMPLETELY (at least 30 minutes) before breaking into clusters. If you don't want clusters, you can break it up earlier.

Store in airtight container in pantry.