| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 1 cup wholemeal self-raising flour (120 grams)
- 1 cup rolled oats (100 grams)
- 1/3 cup coconut sugar (64 grams)
- 1 tsp cinnamon (1 grams)
- 1 free-range eggs, whisked (50 grams)
- 3 1/8 tbsp butter, melted (50 grams)
- 1/4 cup dark chocolate chips (30 grams)
- 1/3 cup sugar-free mini marshmallows, chopped if using larger marshmallows (16 grams)
Ingredients
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Instructions
- Preheat the oven to 180C and line a slice tray with baking paper.
- In a bowl, combine flour, oats, sugar and cinnamon, mixing well.
- Add in the egg and butter and combine well.
- Pour half of the mixture into the prepared slice tin, spreading it well with the back of a spoon.
- Add the chocolate chips and marshmallows to the remaining batter and stir through.
- Pour the remaining mixture on top of the batter in the slice tin, spreading evenly into the tin, then place in the oven to bake for 15 minutes until the marshmallows are melted and the base is cooked through.
- Allow to cool completely before slicing into 16 even portions.
- Leftovers can be stored in the fridge for 3-4 days or frozen in an airtight container or individually wrapped for up to 3 months.
Recipe Notes
102 Calories per serve. 22c per serve.