Oaty Choc Granola Clusters

Prep + cook time 20 mins  serves 4


  • ¾ cup rolled oats (65g)
  • ¾ cup (25g) natural puffed rice
  • 2 level scoops (50g) ISOWHEY Ivory Coast Chocolate
  • 1/4 cup (35g) pepitas
  • 1/3 cup (95g) natural almond spread
  • 2 tbsp maple syrup
  • 1 extra-large egg white (60g), whisked lightly
  • 1/4 cup (10g) coconut flakes
  • ¼ cup (50g) fresh raspberries (per serve)
  • ½ cup (125ml) full-fat milk (per serving)


  1. Preheat oven to 180°C. Line an oven tray with baking paper.
  2. Combine oats, puffed rice,  ISOWHEY Ivory Coast Chocolate and pepitas in a large bowl. Stir in almond spread, maple syrup and egg white.
  3. Spread oat mixture evenly over lined tray. Bake for 15 mins, stirring halfway through cooking time, or until dry and crisp.
  4. Add coconut flakes to tray; bake for a further 3 mins or until lightly toasted; cool granola on tray. (Makes 3 cups/300g. )
  5. Serve ¾ cup (75g) of granola with ¼ cup (50g) raspberries and 1/2 cup (125ml) full-fat milk.

Storage: Refrigerate granola in an airtight container for up to 3 weeks.


25.3g total fat (6g saturated fat); 1999kJ (477 cal); 40.4g carbohydrate; 21.6g protein; 7.4g fibre