- 4 c Old-fashioned or steel cut oats (not Quick)
- 1 c wheat bran
- 1/4 c soy protein powder
- 1/2 c roasted peanuts coarsely chopped
- 2 tsp cinnamon
- 1/4 c brown sugar
- 1/2 c light corn syrup
- 1/2 c sugar-free maple syrup
- 1 t vanilla
- 1/2 cup mini chocolate chips
Mix first four ingredients together in a large bowl. In a small saucepan mix 1/4 c maple syrup and 1/4 c corn syrup and bring to boil. Coat oat mixture with hot syrup mixture and spread into one very large or two 13 x 9” pans and toast for 25-30 minutes at 350 degrees.
Cool for a few minutes so the rest of the syrup doesn’t make it soggy.
Boil 1/4 brown sugar, 1/4 c maple syrup, and 1/4 c corn syrup for 2 minutes. Take off heat and add vanilla. Mix well with toasted oat mixture.
Allow to cool so chocolate chips won’t melt, then add chips and spread into 1 very large or 2 pans depending on the thickness you want. Let set at room temp or in the fridge and cut into 24 pieces.