To make the Crunchy Black Sesame Quinoa Cereal:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or a silpat.
In a large bowl add the quinoa, almonds, cashews, sesame seeds and flax seeds. Stir in the honey, coconut oil, vanilla extract, instant coffee (if using) and a pinch of salt, Mix well. Dump the mixture out over the 2 prepared baking sheets and spread evenly. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over. Remove from the oven and allow to cool before storing.

To make the Coconut Banana Oats:
Mix together the oats, 1/2 cup coconut milk, chia seeds, vanilla and salt in a small bowl. Cover and place in the fridge for for at least 30 minutes or preferably overnight. (Now is a good time to make the quinoa cereal). The next morning add the mixture to a blender along with the remaining 1/2 cup coconut milk and banana. Blend until smooth and creamy.

To Assemble the Bowl:
Pour the creamy oats into a bowl. Top with the crunchy quinoa cereal, sliced mango and chocolate chips. Add some mint and coconut flakes if desired!