Prep - 10 Minutes
Cook - 25 Minutes
8 Servings
PROTEIN BLUEBERRY BREAKFAST OAT BARS
Like a cross between thick baked oats and a flapjack. Soft and tender in the middle with beautiful pops of oozing blueberry, lightly sweet, crispy round the edges and on top and truly satisfying to the core.
These are a great make ahead grab and go breakfast option which you can pair with some yogurt of choice and a mug of your favourite morning tipple!
INGREDIENTS
- 250g jumbo oats
- 30g Pulsin Unflavoured Rice Protein Powder
- 2 tbsp (15g) milled flaxseed
- ½ tsp cinnamon
- 100g frozen blueberries
- 180g plain or vanilla cashew or almond dairy free yogurt
- 200ml unsweetened non dairy milk of choice (I used rice milk)
- 80ml maple syrup
- 1 tsp vanilla extract
METHOD
STEP 1
Preheat oven to 180C (350F). Line a 9 x 5 inch baking tray with baking paper and lightly grease with spray oil.
STEP 2
Mix together all ingredients with the exception of the blueberries in a large bowl. Set aside to thicken a little for 5 minutes.
STEP 3
Fold in blueberries.
STEP 4
Place mixture into prepared baking tray and bake in the preheated oven for 25 minutes.
STEP 5
Remove and allow to cool for 15 minutes before slicing or cool and store in the fridge overnight before slicing for a more solid slice!
STEP 6
Store in the fridge in a seal tight container for up to 3 days or freeze for up to one month.
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