serves
10
prep
15 hours
cook
25 minutes
difficulty
Easy
serves
10
people
preparation
15
hours
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 140 g rolled oats
- 20 g cocoa nibs
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 25 g slivered almonds
- 50 g pecans, chopped
- 50 g hazelnuts
- 40 g flaked coconut
- 20 g caster sugar
- 100 g maple syrup
- 15 g Dutch processed cocoa powder
- 25 g dried cranberries
- 50 g good-quality dark chocolate chips
Instructions
- Heat oven to 160°C (140°C fan forced).
- In a large bowl, combine the oats, cocoa nibs, pumpkin seeds, sunflower seeds, almonds, pecans, hazelnuts and flaked coconut.
- Place 25 ml (1 tabsp + 1 tsp) water and the sugar, maple syrup and cocoa powder into a saucepan and bring to the boil while whisking.
- Pour the hot liquids over the combined oats, seeds, nuts and coconut, then stir until evenly coated.
- Spread the mixture into a thin layer over lined baking trays and bake in the pre-heated oven for 20 minutes. To ensure even baking, remove the trays from the oven 2-3 times during the baking time and turn the mixture.
- Allow to cool completely at room temperature.
- Once completely cooled, add the cranberries and chocolate then mix until evenly distributed.
Note
Store in an airtight container at room temperature for up to 4 weeks.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
