Ingredients
- 1.5 cups (135g) Rolled Oats
- 1/2 cup (110g) Whole Almonds roughly chopped
- 1 tbsp Cacao Powder
- 1/2 cup (120ml) Maple Syrup
- 4 tbsp Coconut Oil
- 1/2 cup (15g) Puffed Quinoa (or puffed rice)
Make it step by step
- Preheat the oven to 150°C. Line a flat baking tray with parchment paper.
- In a saucepan on a low heat, add the maple syrup and coconut oil and stir until the coconut oil is completely melted.
- Add the oats and almonds into a large bowl and pour the maple syrup and coconut oil mixture over. Stir so everything is evenly coated. Add the cacao powder and stir again.
- Lay the mixture flat on the baking tray and spread out so it's all in one layer. Bake for 45 minutes, stirring every 10-15 minutes to ensure an even cook. Once done, remove from the oven and allow to cool.
- Once it is completely cool, add to a bowl and mix in the puffed quinoa. Store in a glass jar for up to 2 months.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Lauren Short, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.