Ingredients

Scale

2 cups rolled oats

2 tablespoons rice bran oil (or suitable alternative)

1 1/2 tablespoons carob powder

1/4 cup rice malt syrup

1/4 cup golden syrup

1/8 teaspoon vanilla essence (or vanilla powder)

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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.