Ingredients:

‍
175g oats
125ml unsweetened plant milk
100g agave
80g Almond butter (you can use any nut butter you like e.g.
cashew, multi or peanut)
50g protein powder of your choice
50g raisins or sultanas
50g plain chocolate chips or chocolate broken into small pieces
50g mixed seeds plus a few extra for sprinkling on top
15g ground flax
15g chia seeds
1 tsp vanilla extract or paste (optional)
1.5 tsp cinnamon
pinch of salt

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Method

‍
Preheat the oven to 170 degrees fan and grease and line an 8”
square cake tin with baking parchment.
In a bowl, mix the oats, protein powder, flax, chia, cinnamon and
salt together with a spoon to distribute everything
In another large bowl mix the almond butter, honey/agave, milk
and vanilla with a wooden spoon until fully amalgamated.
Add the oat and protein powder dry mix and beat until completely
mixed and a sticky dough is formed.
Stir in the dried fruit, seeds, chia, flax and chocolate and mix
through.

‍
Remove all the mix from the bowl with a spatula, tipping it out into
the tin. With the back or a spoon or damp fingers, press the mix
down until you have a nice even layer lining the bottom if the tin.

Sprinkle liberally with your chosen mix of seedy topping. Bake for
approx 15/20 mins until the edges are starting to turn a golden
brown. Leave to cool in the tin, then remove by lifting out the
paper, and cut into bars with a sharp knife.

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