Big crunchy clusters, not loose flakes. Snackable + bowl-friendly.
Ingredients (Makes ~2 cups | Protein ~18g per cup)
- 1½ cups rolled oats
- 2 tbsp nut butter (peanut or almond)
- 2–3 tbsp maple syrup or date syrup
- 1½ scoops chocolate plant protein
- 1 tbsp oil (optional, helps crunch)
- Pinch of salt
Method (Oven)
- Preheat oven to 170°C.
- Warm nut butter + syrup till runny.
- In a bowl, mix oats, chocolate protein, salt.
- Pour warm nut butter mix over oats.
- Mix till oats are well coated (should clump when pressed).
- Spread on lined tray. Press down firmly with spatula.
- Bake 18–22 mins, rotating once.
- Cool completely without breaking.
- Once cool, break into clusters.
Method (Pan / Cooker – No Oven)
- Heat a heavy pan on low flame.
- Add oat mixture and spread evenly.
- Cover and cook 8–10 mins, stirring once.
- Switch off heat.
- Let it cool untouched → then break into clusters.
Final Texture
- Deep chocolate aroma
- Crisp outside, slightly chewy inside
- Holds large clusters (very important for visuals)
Protein-Specific Tips
- Mix protein into dry ingredients, not hot liquid.
- If mix feels dry: add 1 tsp plant milk, not water.
- Do not stir while cooling , that’s how clusters form.
