Maple Pecan Oaties

1

Makes around 16

  • 100g jumbo oats, lightly toasted
  • 100g crunchy peanut butter
  • 130ml maple syrup
  • 60g unsweetened coconut
  • 60g pecans
  • 50g raw cacao nibs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Combine all ingredients into a bowl and refrigerate for 15 minutes.  Pre-heat the oven to 180.  Once cooled, spoon the mixture into a cake/muffin tin or onto a baking sheet and back for 10-12 minutes.

Once baked, leave to cool for a minute or two and then remove each one and shape into a ball.  I’m not sure if something was out of balance in my recipe or if they are meant to be, but they were really sticky and hard to shape.  However, they did eventually ball up very well.




Leave a Reply

Back to Top