Description
Inspired by Donna Hay‘s recipe for Malt-Roasted Chocolate and Almond Muesli in the Summer 2012 magazine. I used a mix of sunflower seeds and pepitas, but it’s equally tasty when you substitute coarsely chopped almonds for the seeds.
Ingredients
- 6 cups Rolled Oats
- 1 cup Unsweetened Coconut Flakes
- ½ cups Pepitas (pumpkin Seeds)
- ½ cups Sunflower Seeds
- ½ cups Malt Powder
- 2 Tablespoons Cocoa Powder
- ½ cups Water
- ¾ cups Brown Sugar
- 2 Tablespoons Coconut Oil
- 3-½ ounces, weight Dark Chocolate, Chopped
- ¾ teaspoons Sea Salt
Preparation
Preheat the oven to 325°F.
In a large mixing bowl stir together the oats, coconut, seeds, malt powder, and cocoa powder.
Combine the water and brown sugar in a small saucepan over moderate heat. Stir until the sugar dissolves. Bring to a boil and cook for 1 minute. Remove from the heat and whisk in the coconut oil, dark chocolate, and sea salt until the chocolate is melted.
Pour the hot syrup over the oat mixture and mix until well combined. Spread the mixture across a large jelly roll pan or 2 small rimmed baking sheets.
Bake for 30-40 minutes, stirring every 10 minutes, until crisp.
Let cool completely. Store in an airtight container.
