We’ve been having lots of fun in the kitchen recently in the attempt to come up with our favourite breakfast bar. Today we’re excited to share with you one of our current favourites. Whether enjoyed on their own, slathered in jam, dipped in nutella or bathed in peanut butter (always our choice), these batboys are awesome. We hope you love them as much as us!

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2 cups old fashioned jumbo rolled oats
1 cup oat flour
1/2 cup buckwheat flour
2 tbsp chia flour
1 tsp salt
1 tsp baking powder
¼ cup coconut sugar
¾ cup almonds, chopped
1 tsp cinnamon
1/2 tsp nutmeg
½ cup raisins
1/3 cup pecans, chopped
2 scoops vanilla protein powder (optional)
1 flax egg (2 Tbsp ground flax seed + 6 Tbsp water)
1/2 cup almond milk
¼ cup peanut butter
½ cup maple syrup
1 tsp vanilla extract

Method: Preheat oven to 180 degrees before lining a square tin with baking paper. Set aside. In a small bowl make your flax egg by mixing the flax seed and water together, set aside. In a large bowl, combine all of the dry ingredients and mix well. In a separate bowl mix together the peanut butter, coconut oil, maple syrup and vanilla extract before adding the flax egg and pouring over the dry mixture. Stir really well until all of the dry ingredients has been picked up adding the almond milk if needed to bind the ingredients.

Transfer the mix into your baking tin and distribute evenly. Bake for 30 minutes until firm and golden brown. Remove from the oven and allow to cool before slicing into bars. Enjoy. 

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Remember to tag us in your creations on instagram @fresheather! 

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