Method
1. Preheat oven to 160°C (fan 140°C) / 320°F. Line a small baking tray with parchment paper.2. In a bowl, mix oats, nuts, seeds, cinnamon, and salt.
3. Stir in maple syrup, oil, vanilla, and ginger syrup until well coated.
4. Add the ginger.
5. Press into clumps and spread on the tray. Bake for 20–25 minutes, stirring once halfway.
6. Cool completely before serving or storing.
7. Best stored in an airtight container at room temperature for up to 2 weeks.
8. Air fry at 140°C for 10–12 minutes to refresh clusters
Ingredients
100g rolled oats
30g chopped almonds or pecans
1 tbsp chia seeds or flaxseeds
1/2 tsp cinnamon
1/2tsp ground ginger
Pinch of salt
4-5tbp tbsp maple syrup or honey
1 tbsp melted coconut oil or vegetable oil
½ tsp vanilla extract
50g Opies Crystallised Ginger, chopped
1 Ball Opies Stem Ginger in Syrup, chopped, plus 2 tbsp Stem Ginger Syrup
