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Tropical-Kissed Oatmeal Jumbles

Contributed by: Ronna Farley

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 2 cups granulated Sugar
  • 1 cup Coconut Milk
  • 1/2 tsp Salt
  • 2 Tbsp Light Corn Syrup
  • 1-1/2 cups Steel Cut Oats *
  • 2 Tbsp Butter
  • 1 tsp Vanilla Extract
  • 2 cups White Baking Chips
  • 1 cup Shredded Coconut
  • 4 oz dried Mango, diced

Directions

Step 1

Butter 2 cookie sheets.

Step 2

In a 3 quart saucepan over medium heat, bring sugar, coconut milk, salt, corn syrup, oats and butter to a boil. Cook and stir for 10 minutes. Remove from heat.

Step 3

Add vanilla extract and white chips; stir until chips are melted. Add coconut and diced dried mango, stirring to combine.

Step 4

Drop by rounded teaspoonfuls onto buttered cookie sheets. Refrigerate for at least 10 minutes or until firm.

Makes about 50 candies.

Notes

*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Tropical-Kissed Oatmeal Jumbles

Servings: 50

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Products Used in this Recipe

Steel Cut Oats
 Heart Health Month
Steel Cut Oats
View Details »
Shredded Coconut
 Baking Aids
Shredded Coconut
View Details »
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Nutritional Information

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Recipe Yield: 50 		Amount Per
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* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.