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About the Recipe
Ingredients
2 cups rolled oats
30g vanilla protein powder
80 maple syrup
60 cup almond butter
1/2 tsp ground cinnamon
pinch of salt
• Pepita seeds, slivered almonds, and sultanas (this is what I already had at home).
Preparation
Preheat the oven to 165°C and line a baking tray.
In a large bowl, combine rolled oats, vanilla protein powder, cinnamon and a pinch of salt.
Add peanut butter and maple syrup and mix with your hands until evenly coated and clumpy. If too dry, add 1 – 2 teaspoons of water.
Spread onto a baking tray in big clumps and bake in the oven for 20 to 25, mixing halfway, or until golden.
Allow to cool for 15 minutes to firm up and become crunchy before serving.
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