LAYERED OAT AND CHOCOLATE BARS

SERVES 16 BARS/SQUARES

1 cup dairy-free butter

1⁄2 cup coconut sugar

1 tsp vanilla extract

3 cups quick-cooking oats

1⁄4 cup raw shelled hempseed

2 tbsp protein powder

1 cup dairy-free chocolate chips

1⁄2 cup peanut butter

NUTRITIONAL VALUES

Calories: 168kcal
Fat: 7.7g (1.7g S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.

Melt the butter in a medium saucepan over medium-high heat. Mix in the sugar and vanilla extract. Cook for 2 minutes after adding the oats. Mix in the hempseed and protein powder thoroughly. Half of the mixture should be pressed firmly and evenly into all edges and corners of the prepared dish.

In a small saucepan, combine the chocolate and peanut butter. Heat over low heat until the chocolate melts and everything is well combined. Pour over the bottom layer of the prepared dish and smooth out evenly. Crumble the remaining oat mixture evenly over the top and lightly press into the chocolate.

Refrigerate for at least 1 hour before serving.

Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.

OVERNIGHT MUESLI

SERVES 6 PORTIONS

2 cups old-fashioned oats

1 cup raisins

1⁄2 cup wheat germ

1⁄2 cup oat bran

1⁄2 cup dates, chopped

1⁄2 cup pepitas

1⁄4 cup wheat bran

1⁄4 cup slivered almonds

1⁄4 cup walnuts, chopped

1⁄4 cup sunflower seed kernels

7 cups almond milk or other dairy-free milk

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 5.1g (1.5g S.Fat)
Carbs: 1.7g
Protein: 2.7g
Sugar: 20g
Sodium: 114mg

METHOD

In a large mixing bowl, combine all of the dry ingredients. Combine thoroughly. Pour in the milk and thoroughly combine.

Place in the refrigerator overnight, covered.

The muesli is ready to eat in the morning and will keep in the refrigerator for 4 to 5 days.