Chocolate Peanut Butter Oat Clusters

• 32 g (about 1/3 cup) — Old-fashioned rolled oats
• 18 g (about 1 tbsp) — Natural peanut butter
• 5 g (about 1 tbsp) — Unsweetened cocoa powder
• 8 g (about 1 1/2 tsp) — Pure maple syrup
• 0.2 g (small pinch) — Fine salt

Method

1. 1Combine the chocolate binderStir the peanut butter, maple syrup, cocoa powder, and salt together for 45 seconds.45 secLook for: The cocoa is fully hydrated and the binder looks dark and glossy.
2. 2Check the binderLift the spoon and let the chocolate mixture fall back into the bowl before adding the oats.Look for: The binder falls in a thick ribbon with no dry cocoa pockets.
3. 3Coat the oatsAdd the rolled oats and fold firmly for 60 seconds, pressing the mixture against the side of the bowl.1 minLook for: Every oat is dark and a pinched spoonful holds together.
4. 4Divide the mixtureSeparate the oat mixture into four equal portions before shaping any of them.Look for: The four portions are similar in size with no loose oats left in the bowl.
5. 5Shape four clustersCompress each portion firmly between clean hands until it forms a compact cluster.Look for: All four clusters hold their shape without shedding oat flakes.Safety: Wash and dry your hands thoroughly before shaping the ready-to-eat mixture.
6. 6Chill to setPlace the clusters on a clean plate and refrigerate them for 5 minutes before serving.5 minLook for: The clusters lift cleanly but still feel chewy when gently pressed.Safety: Store leftovers in a covered container in the refrigerator.