Description
Makes a medium kilner jar
Ingredients
Units
Scale
- 100g Jumbo Rolled Oats
- 100g Graham Crackers or Digestive Biscuits, roughly chopped
- 80g Maple Syrup
- 115g Coconut Oil
- 50g Dark Chocolate Chunks
- 25g Mini White Marshmallows, 15g extra put aside
Instructions
- Preheat the oven to 160C, line a baking tray with parchment paper and put aside.
- In a large bowl, mix the jumbo rolled oats and the chopped digestive biscuits until loosely combined.
- In a small saucepan, gently melt the maple syrup and coconut oil until smooth. Pour over the prepared oat/biscuit mixture, and stir until every part is well combined.
- Spread it out thinly across the prepared baking tray, bake for 13 minutes until golden brown. Scatter the chocolate chunks and marshmallows over the hot oat mixture.
- Return the tray to the oven for 3 minutes for the marshmallows to get toasty golden. If they need a bit more colour, you can put the tray under the grill until the marshmallows are golden but not burnt.
- Allow to cool completely. Break up the mixture with your hands into big chunks and stir in the extra non toasted marshmallows. Store in a kilner jar and have for breakfast or an ice cream topper.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American