Ingredients
Method
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Blend half the rolled oats into coarse oat flour using a food processor or blender.
- In a large mixing bowl, whisk together melted coconut oil, cocoa powder, honey or maple syrup, and egg white until smooth and glossy. Stir in protein powder at this point if using.
- Add oat flour, remaining whole oats, and chopped nuts. Stir until fully combined and sticky. Fold in chocolate chips or cocoa nibs if using.
- Press the mixture into a flat, even layer on the prepared baking sheet. Bake for 15 minutes.
- Remove from the oven, gently press the mixture down again, and return to the oven for another 15 minutes or until the edges are golden and crisp.
- Allow to cool completely on the tray—this is when it crisps up. Once cool, break into large clusters.
- Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months.
Nutrition
Notes
Let cool completely before storing to preserve crunch. Use gluten-free oats for a gluten-free version, or sub in a flax egg and maple syrup to make it vegan. Optional add-ins like dried fruit, espresso powder, or spices can level up the flavor and fun.
