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Serves: 8 large or 16 small Prep: 10 minutes Cook: 30 minutes

Ingredients

1 cup oats
½ cup mixed seeds
2 tbs sesame seeds
3 scoops Noway Iced Coffee
½ cup shredded coconut
¼ cup nut butter or tahini
3 tbs coconut oil, melted
2 tbs maple syrup
1 tsp vanilla extract
40g dark chocolate, melted to drizzle over the top

Method:

1. Preheat the oven to 180C. Line a square baking tin with baking paper.
2. Place all dry ingredients into a large mixing bowl. Stir with a fork to combine.
3. In a seperate bowl mix coconut oil, nut butter/tahini, maple syrup and vanilla extract until smooth.
4. Pour wet mixture into dry and stir well. Add 2-3 tbs of water to help combine and a sticky mixture is formed.
5. Transfer mixture into tin spread out evenly and press down firmly until compact.
6. Bake for 25-30 minutes or until golden.
7. Allow cooling in the tin for 5 minutes. Transfer to a wooden board and slice into bars while warm. Then allow to cool and harden up.
8. Store in an airtight container for 7-10 days.

Enjoy!

Macros Per Serve

Calories: 243
Net Carbs: 10g
Fat: 17g
Protein: 11g

 

After a overnight breakfast delight? Give this bad boy a try below.

https://au.atpscience.com/blogs/recipes/top-deck-overnight-oats