Serves: 6 Prep: 5 min Cook: 25 min

Ingredients:

3 tbs coconut oil
⅓ cup natural peanut butter, smooth
2 tbs maple syrup
2 scoops Vanilla Noway
1 cup Oats (100g)
100g raspberries (fresh or frozen)
40g dark chocolate, melted (for drizzle, optional)

Method:

Preheat the oven to 180C. Line/grease square baking tin.

1. In a saucepan over low heat melt coconut oil, peanut butter, and maple syrup together. Once melted remove from heat.
2. In a separate bowl place oats and Noway, pour peanut butter mixture over dry ingredients and combine well. Stir in raspberries.
3. Transfer mixture into baking tin and push evenly into the tin. Slightly wet hands or spatula to help smooth down the mixture if necessary.
4. Bake for 20-25 minutes or until golden on top.
5. Allow cooling completely in the tin then transfer to a wire rack.
6. Once cool, drizzle with melted chocolate if desired.
7. Store in an airtight container.

Enjoy!