Ingredients
Equipment
Method
Instructions:
- Start by blending the old-fashioned oats in a blender or food processor until they reach a fine powder consistency.
- In a large mixing bowl, combine the oat powder, melted coconut oil (reserving 1 teaspoon for later), maple syrup, vanilla extract, and salt. Stir until the mixture is well combined and has a thick, dough-like consistency.
- Gently fold in 2 tablespoons of sprinkles into the mixture, ensuring they are evenly distributed.
- Line a baking sheet with parchment paper. Spread the mixture evenly onto the prepared sheet, pressing it down firmly to create a solid layer.
- In a microwave-safe bowl, melt the white chocolate chips with the reserved 1 teaspoon of coconut oil. Heat in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Pour the melted white chocolate over the oat mixture on the baking sheet. Use a spatula to spread it out evenly, covering the entire surface.
- Before the chocolate sets, sprinkle the remaining 2 tablespoons of sprinkles on top.
- Refrigerate the baking sheet for about 30 minutes or until the chocolate is firm. Once set, remove the bark from the sheet and break it into pieces.
Notes
- Store in an airtight container at room temperature for up to a week.
- Refrigerate for up to 2 weeks for longer freshness.
- For longer storage, freeze the bark in a sealed bag for up to 3 months.