3/4 cup brown sugar
1/4 cup maple syrup
2 tbsp grapeseed oil
100g dark choc, chopped
5 cups rolled oats
1 packet Corn Thins, roughly broken up
3/4 cup coconut flakes
1/2 cup whole roasted almonds
1/3 cup malt powder
2 tbsp cocoa
1/2 tsp sea salt
Milk or yoghurt and fresh fruit, to serve
Preheat oven to 170°C. Line a large baking tray with two layers of alfoil. Combine 1/2 cup of water and sugar in saucepan over medium heat and stir until sugar is dissolved. Bring to the boil and cook 1 min. Remove from heat, add maple syrup, oil and chocolate and whisk until well combined.
Place the oats, crushed Corn Thins, coconut, almonds, malt powder, cocoa and salt in a large bowl and mix until well combined. Pour over hot syrup and mix until well combined.
Spoon onto the prepared tray and bake for 30mins. Remove from oven and allow to cool completely before breaking up into large chunks.
Serve with milk or yoghurt and fresh fruit.