Prep Time: 15 minutes

Cook Time: 2 hours

Serves:  24 bars.

Ingredients

• 3 cups oats

• ½ cup protein powder of choice (vanilla or natural recommended)

• ½ cup desiccated coconut

• 250g almond butter

• 250g cashew butter (or use 500g tahini if nut-free)

• 500g organic brown rice syrup

• 2 teaspoons vanilla extract

Directions 

1. Prepare the Tray:
   Line a 20 x 35 cm rectangular baking tray with baking paper, ensuring the paper goes up the sides for easy removal.

2. Prepare the ‘Glue’:

   • Set up a double saucepan: Place a large heatproof bowl over a pot of simmering water (ensure the bowl doesn't touch the water).

   • Add the almond butter, cashew butter (or tahini), brown rice syrup, and vanilla extract to the bowl.

   • Stir together until well combined.

   • Gently heat for about 2 minutes, stirring often, until the mixture is thick and glossy—like glue.

3. Mix the Dry Ingredients:
   In a large microwave-safe bowl, combine the oats, protein powder, and desiccated coconut (or your chosen seed/nut mix).

4. Combine Wet and Dry:

   • Pour the warm glue mixture into the bowl of dry ingredients.

   • Mix thoroughly with a wooden spoon until fully incorporated.

   • If the mixture becomes too thick to mix easily, microwave for 30 seconds to 1 minute to soften, then stir again.

5. Shape and Chill:
   Press the mixture firmly and evenly into the prepared tray, ensuring it’s well-packed.
   Refrigerate for at least 2 hours, or until set.

6. Serve:
   Once firm, cut into bars. Store in the fridge and enjoy!

Enjoy

Meaghan x