In a large bowl combine oats, trail mix, coconut, and cinnamon. Stir to mix. Meanwhile, heat a small sauce pan over medium low heat. Add in coconut oil and nut butters, and agave nectar and stir until melted.
Line a baking sheet with parchment paper and spread oat mixture evenly over sheet. Drizzle with melted coconut oil mixture and stir to coat oats.
Bake for 15-20 minutes or until mixture is golden brown. Remove from oven and let cool for 1 hour. As mixture cools it will start to get crunchy—perfect to serve with yogurt or milk.
½ cup of reserved cooking liquid from soba noodles
In a large skillet cook mushrooms and kale in extra virgin olive oil until browned and tender. Season with salt and pepper to taste.
Meanwhile, bring a large pot of water to a boil. While waiting for water to boil, make PB Love Sauce by combining all ingredients together in a small food processor and blend to mix. (Add reserved cooking liquid once pasta is cooked and blend to mix again).
Heat a skillet over medium high heat. Season salmon evenly with seafood seasoning. When hot, add 1 tablespoon of extra virgin olive oil to skillet and add salmon skin side up. Cook on each side for about 3-4 minutes or until salmon is cooked to medium.
Add soba noodles to boiling water and cook for about 5 minutes or until al dente. Reserve ½ cup of cooking liquid to add to PB Love Sauce.
Drain noodles and mix immediately with sauce. Serve in the middles of a large plate and top with kale and mushrooms. Add salmon and garnish with green onions. Enjoy!