Author Notes
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. —Bob Vivant
Ingredients
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6 cups
rolled oats
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1 cup
unsweetened coconut flakes
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1/2 cup
pepitas (pumpkin seeds)
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1/2 cup
sunflower seeds
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1/2 cup
malt powder
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2 tablespoons
cocoa powder
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1/2 cup
water
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3/4 cup
brown sugar
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2 tablespoons
coconut oil
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3 1/2 ounces
dark chocolate, chopped
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3/4 teaspoon
sea salt
Directions
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Preheat the oven to 325°F.
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In a large mixing bowl stir together the oats, coconut, seeds, malt powder, and cocoa powder.
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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 one minute. Remove from the heat and whisk in the coconut oil, dark chocolate, and sea salt until the chocolate is melted.
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Pour the hot syrup over the oat mixture and mix until well combined. Spread the mixture across a large jelly roll pan or two small rimmed baking sheets.
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Bake for 30-40 minutes, stirring every 10 minutes, until crisp.
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Let cool completely. Store in an airtight container.
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