INGREDIENTS
80g oats
35g honey
22g coconut oil
170g carrot, grated
2 tbsp pumpkin seeds 3
0g desiccated coconut
2 tbsp raisins
30g whey protein
3 tbsp almond milk
1/2 tsp cinnamon
1/2 tsp vanilla essence
INSTRUCTIONS
Line a Tupperware box with greaseproof paper and melt the coconut oil in a small pan. Add all of the dry ingredients to a bowl and mix very well, pour in the coconut oil. Add the honey and carrot then stir and mix very well until all of the oats and carrot are fully coated and combined. Press the mixture into the Tupperware and smooth out evenly on the top. Freeze for 30 minutes to firm it up quickly then cut it into five bars and store it in the fridge.
No Bake Carrot Cake Flapjacks
Salted Caramel Oats
INGREDIENTS
45g oats
20g whey protein, chocolate flavoured
1/2 tsp maca powder
250ml almond milk
20g 70% dark chocolate
1 tsp coconut oil
1 tbsp crushed peanuts
INSTRUCTIONS
Mix all of the ingredients for the base and stir well, pour into a jar, and leave to set. Add the chocolate and coconut oil to a microwaveable bowl and microwave on full power for 10 seconds blast until fully melted, mix to combine. Add the peanuts on top of the jar of oats and top with the chocolate mixture. Allow to fully cool until the top has set, and refrigerate for 30 minutes or ideally overnight.
Mango & Coconut Chia Pudding
INGREDIENTS
125g light coconut milk
60g chia seeds
400g 0% strained greek yogurt
30g maple syrup
80g mango, sliced
12g coconut flakes
INSTRUCTIONS
In a medium bowl, whisk together coconut milk, chia seeds, yogurt, and syrup, and add 1/4 tsp salt. Cover and refrigerate 6-8 hours or overnight. Spoon pudding into bowls. Top with mango and coconut.