Serves 6

Ingredients:

• 2 cups rolled oats (old-fashioned, not instant)
• ¼ cup cocoa powder (unsweetened)
• ¼ tsp salt
• ¼ cup vegetable or coconut oil (melted)
• ¼ cup maple syrup or honey
• ½ tsp vanilla extract
• 8–10 Oreo cookies, crushed (chunky, not powder)
• ¼ cup white chocolate chips (optional, added after baking)

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Instructions:

1. Preheat fan oven to 140°C (285°F) fan. Line a baking tray with parchment paper.
2. In a large bowl, mix:
   • Oats
   • Cocoa powder
   • Salt
3. In a separate bowl, whisk together:
   • Melted oil
   • Maple syrup or honey
   • Vanilla extract
4. Pour the wet mixture into the dry ingredients and stir until evenly coated.
5. Spread mixture in a thin, even layer on the prepared baking tray.
6. Bake for 25–30 minutes, stirring once halfway through.
   → For clumpy granola, press down the mixture halfway and don’t stir again.
7. Cool completely on the tray (granola crisps up as it cools).
8. Stir in the crushed Oreos and white chocolate chips once fully cooled.
9. Store in an airtight container at room temperature for up to 7–10 days.

Serving Ideas:

• On yogurt with banana slices
• Over ice cream
• Mixed into milk like cereal
• As a snack on its own!