Makes: 8 bars or 16 mini bars
Prep time: 10 mins
Set time: 1-2 hrs
Ingredients
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3 ½ tbsp ghee (about 50 g)
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⅓ cup pure maple syrup (or sweetener of choice)
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2 tbsp Unrefined Nutrients Immune Protein (Vanilla) OR Pure Collagen Peptides
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1 ½ cups wholegrain oats
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⅓ cup dark chocolate chips (dairy-free if preferred)
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3 tbsp nut butter (almond, peanut, or cashew) for extra binding
Method
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Place oats in a large mixing bowl.
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In a small saucepan over low heat, melt ghee, maple syrup, and nut butter until smooth. Do not boil.
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Remove from heat and allow to cool slightly. Stir in the Immune Protein until well combined.
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Pour the mixture over oats and mix thoroughly.
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Transfer into a lined square tin, pressing down firmly and evenly. Sprinkle chocolate chips over the top and press lightly to set.
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Refrigerate for at least 2–3 hours (or overnight) before slicing into 12 bars.
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Store in an airtight container in the fridge for up to 1 week.