This recipe is totally versatile. You can change it up by adding your favourite protein powder to keep you fuller for longer. Make it nut-free by removing nuts and nut butter and adding sunflower seed butter and other seeds (e.g. chia, pepitas) 3. If you love your chocolate you can add 2 tablespoons of cocoa powder to the mixture! While it does contain sugars from the honey and dark choc, it also containers a great amount of fibre from the oats and good fats from the nuts. This recipe is dairy-free and can be made gluten-free.
Line or grease 20 x 20cm or 8 by 8-inch baking pan with baking paper.
Stir in nut butter, honey and oil in a saucepan on medium heat.
Stir occasionally until mixture reaches a simmer. Continue to simmer for 2 minutes while stirring so that mixture does not stick to the bottom of the pan. Remove pan from heat. Add vanilla and salt and stir to combine.
Add in oats and almonds and stir. To avoid chocolate chips melting, place mixture in freezer for 10 minutes until slightly cool.
Add most of choc chips to mixture, stir to combine and press firmly into prepared pan.
Sprinkle a few reserved choc chips on top, then cover and refrigerate until set and ready to chop.
Cut into even squares, serve and enjoy! These last really well in an airtight container for up to 4 or 5 days or in the freezer for up to 2 months.
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!