Ingredients:
6 tablespoons coconut oil
1/2 cup almond or coconut milk
1-1/2 cup brown sugar
3/4 cup biscoff spread
2 teaspoons vanilla
1/2 teaspoon salt
3-1/2 cups oats (can substitute 1/2 cup of the oats with puffed quinoa)
15 biscoff cookies, broken into chunks (optional)
In a saucepan combine the oil, milk, and brown sugar. When sugar is dissolved stir in the biscoff spread, vanilla, and salt. Remove from heat and gradually fold in the oats followed by the biscoff cookies. Allow to slightly cool before placing dollops of the mixture on waxed paper. Refrigerate until set.
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