- 120G Rolled Oats
- 2 tbsp Desiccated Coconut
- Crushed Almonds
- 2 tbsp Stork Margarine (or olive oil)
- 2 tbsp Golden Syrup
- 125g 72% Dark Chocolate
1 Preheat your oven to 180 C and grab yourself a mixing bowl.
2 In a large mixing bowl, pour the rolled oats, coconut and almonds and mix it all up. I’m a big fan of coconut so I added a bit more than I said in the ingredients list but 2 tablespoons should be enough to make an impact.
3 Now, in a smaller bowl pour in the golden syrup and butter and melt in the microwave for a minute or two, until you have a thin syrup. Stir together to mix both ingredients and add to oats mixture. You can also melt this in a pan over a low heat should you prefer.
4 Mix it all up evenly, so the that the syrup is soaked up by all the oats, it may look like it’s not enough at first, don’t worry, it all gets spread out evenly.
5 Now, laying grease proof paper first, pour this into a small square oven dish or small round spring bottom cake tin (That’s what i used) and spread around and flatten evenly. Place this in the oven for about 15 to 20 minutes to that you see the edges begin to brown, to dry your mixture up.
6 Once you’ve done that, leave it to cool, I placed mine in the fridge, and begin melting the dark chocolate. Melt this over the hob in a pan with a splash of oil, you can use coconut oil if you prefer, over a very low heat, until lovely and creamy, ensuring you don’t burn any, there’s nothing worse than burnt chocolate.
7 Finally, pour this over your now cooler oats and spread evenly, sprinkle some more coconut over and leave in the fridge until it fully cools and hardens. Then all you need to do is remove it from the mould and chop up as you wish.
Perfect to share with friends whilst gossiping over the latest episode of Greys Anatomy….. yeah, i know!