4 tbs. yogurt spread (also can use vegetable oil spread)
1/3 c. brown sugar
2 tbs. unsweetened cocoa powder
¼ c. smooth, unsalted almond butter (or other nut or soy butter)
½ tsp. vanilla extract
1/3 c. raisins
Equipment and Supplies:
Large mixing bowl
Line a baking sheet with waxed paper and set aside.
Place oats into a large bowl.
In a medium saucepan, heat milk and spread over medium heat. When the spread is melted, whisk in brown sugar and cocoa powder. Stir continuously while you bring the mixture to a boil. Reduce the heat and continue cooking the sauce for 1 minute.
Remove the pan from the heat and stir in almond butter, vanilla extract, and raisins. Immediately pour the sauce over the rolled oats and stir well until oats are completely covered in sauce.
Using a tablespoon-size measuring spoon, scoop mixture in rounded balls onto prepared baking sheet.
Allow clusters to set for 15 minutes before serving.