Ingredients

• 3 cups Gluten Free Tropical Muesli (348 g)
• ½ cup Unbleached White All-Purpose Flour (75 g)
• ¼ cup Butter, melted and cooled (59 mL)
• ⅓ cup Maple Syrup (79 mL)
• 1 Egg, lightly beaten

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and spread muesli in a single layer. Bake for 15 minutes, stirring halfway through. Remove from oven and set aside.
2. Line two baking trays with baking paper. Combine muesli and flour in a bowl. Whisk butter, maple syrup and egg together.
3. Add butter mixture to oats and mix well. Set aside for 15 minutes. Roll spoonfuls of mixture into balls and place on trays, 1 ½ inches apart. Lightly flatten.
4. Bake for 10–12 mins, swapping trays halfway through. Cool for 10 minutes, then transfer to a wire rack. Repeat with remaining mixture.
5. Store in an airtight container for up to 5 days.