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Rolled oats (3 cups, 270 g)
Natural peanut butter (1 cup, 240 g)
Honey (½ cup, 168 g)
Salt (¼ tsp, 1 g) - optional
Dry ingredients:
Rolled oats (1.5 cups, 135 g)
Nuts (1 cup, 125 g) - I use almonds and cashews
Seeds (½ cup, 60 g) - I use pumpkin & sunflower seeds, hemp hearts
Dried fruits (½ cup, 80 g) - I use raisins & dried cranberries
Chocolate chips (¼ cup, 60 g)
Ground cinnamon (½ tsp, 1.5 g)
Salt (¼ tsp, 1 g)
Wet ingredients:
Natural peanut butter (¾ cup, 180 g)
Honey (½ cup, 168 g)
Coconut oil (2 tbsp, 30 g)
Vanilla extract (1 tsp, 5 ml)
Dry ingredients:
Brown puffed rice cereal, or rice krispies (1.5 cups, 24 g)
Rolled oats (1.5 cups, 135 g)
Chocolate chips (¼ cup, 60 g)
Seeds (⅓ cup, 40 g) - I use pumpkin, sunflower, chia seeds
Salt (¼ tsp, 1 g)
Wet ingredients:
Honey (½ cup, 168 g)
Natural peanut butter (½ cup, 120 g)
Coconut oil (2 tbsp, 30 g)
Vanilla extract (1 tsp, 5 ml)
Chocolate syrup topping (optional):
Coconut oil (½ tsp, 2.5 g)
Chocolate chips (1.5 tbsp, 22 g)
Dry ingredients:
Protein powder (1 cup, 115 g) - I use unflavoured whey
Rolled oats (2 cups, 180 g)
Chocolate chips (¼ cup, 60 g)
Seeds (¼ cup, 30 g) - I use chia seeds & hemp hearts
Coconut flakes (¼ cup, 28 g)
Cocoa powder, unsweetened (¼ cup, 20 g)
Salt (¼ tsp, 1 g)
Wet ingredients:
Natural peanut butter (1 cup, 240 g)
Honey (½ cup, 168 g)
Almond milk, unsweetened (2 tbsp, 30 ml)
Coconut oil (2 tbsp, 30 g)
Combine and mix all dry ingredients together first
Combine and mix all wet ingredients with dry ingredients
Line 8x8 or 9x9 baking tray with parchment paper
Pour mixture into baking tray, spread evenly
Press firmly to flatten mixture to remove any air gaps
Refrigerate for 2-3 hours, then slice into squares or bars