Ingredients
- 150g nut butter of choice (peanut, almond, hazelnut, cashew)
- 150ml Orchard Syrup
- 4 tbsp plant-based milk of choice
- 1 tsp vanilla extract
- 200g porridge oats
- 2 tbsp ground flaxseeds
- ½ tsp cinnamon
- 125g chocolate chips (or dried fruit and nuts)
Method
- Line a square baking tin with baking paper.
- Melt your nut butter of choice (feel free to mix several nut butters for different flavour combinations) in a pan over a low heat with the Orchard syrup, plant-based milk and vanilla extract until smooth.
- Remove from the heat and mix in your porridge oats, ground flaxseeds and ½ tsp fine sea salt and cinnamon. Stir in the chocolate chips or opt for dried fruit and nuts.
Spoon into the tin and level out the top. Leave to cool for 15 mins before transferring to the fridge to set for at least 2 hrs.
This recipe will make 16 squares and will keep chilled in an airtight container for up to five days.
