For an irresistible breakfast bowl boost that pairs perfectly with yoghurt and fruit or as a standalone snack – you can’t go past this recipe for carob oat clusters. I even love them with our staple juicy pears for a perfect balance of sweetness and freshness, but they will go perfectly with any fruit you love. Nutritious, versatile, and irresistibly delicious, these clusters are a treat.
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Ingredients needed to make Carob Oat Clusters
- Rolled oats
- Rice bran oil (or suitable alternative)
- Carob powder for flavor
- Rice malt syrup
- Golden syrup
- Vanilla essense
See recipe card for quantities to make your carob oat clusters.
Equipment needed to make Carob Oat Clusters
- Large mixing bowl
- Spatula (to mix and flatten those delicious clusters)
- Sifter (if carob is clumpy)
- Baking tray
Instructions to make Carob Oat Clusters.
Follow along here.
Step 1: Preheat the oven to 150°C fan forced (300°F). Line a baking tray with baking paper.
Step 2: Sift the carob powder in a large mixing bowl to remove any lumps.
Step 3: Add other ingredients to bowl: oil, rice malt syrup, golden syrup and vanilla essence (optional).
Step 4: Add the oats to the bowl and mix thoroughly to ensure the oats are evenly coated with the carob mixture.
Step 5: Transfer the oat mixture to the baking tray and flatten it out to about 1cm thickness.
Step 6: Place tray in oven and bake for 15 minutes. Remove from the oven when the edges are a light golden colour.
Step 7: Cool and break into clusters. Allow to cool on the tray for 30 minutes. Once cooled it should have hardened, and you can gently break into clusters.
Hint: when you remove the carob oat mixture from the oven it will still be soft and will harden as it cools.
Storage
Will store in the fridge well for 3-5 days in an airtight container, keeping your oat carob clusters fresh. It may lose a little flavor the longer it is in the fridge.
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Carob Oat Cluster
Ingredients
2 cups rolled oats
2 tablespoons rice bran oil (or suitable alternative)
1 ½ tablespoons carob powder
¼ cup rice malt syrup
¼ cup golden syrup
⅛ teaspoon vanilla essence (or vanilla powder)
Instructions
1. Preheat the oven to 150°C fan forced (300°F). Line a baking tray with baking paper.
2. Sift the carob powder in a large mixing bowl to remove any lumps.
3. Add other ingredients to bowl: oil, rice malt syrup, golden syrup and vanilla essence (optional).
4. Add the oats to the bowl and mix thoroughly to ensure the oats are evenly coated with the carob mixture.
5. Transfer the oat mixture to the baking tray and flatten it out to about 1cm thickness.
6. Place tray in oven and bake for 15 minutes. Remove from the oven when the edges are a light golden colour.
7. Cool and break into clusters. Allow to cool on the tray for 30 minutes. Once cooled it should have hardened, and you can gently break into clusters.
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