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240g dates
100g Mornflake Gluten free Superfast Oats
30g chia seeds
80g fresh strawberries or any other fresh berries
40g coconut chips
25g cacao powder
50g almond butter
Pinch of salt (optional)

Small handful of flaked almonds or coconut chips


Line a 21cm x 16cm baking tin or Tupperware box with baking paper.

In a small frying pan, over a medium heat, toast a small handful of almond flakes and coconut chips for a few minutes until lightly brown in colour, keep moving them around the pan so they don’t burn. Set to one side to cool.

Add all the protein bar ingredients to a food processor and blitz for 3-4 minutes until combined. The mix should not be overly smooth.

Spoon the mixture into your tin and press down so it’s about 2cm deep and the surface is level. Scatter the top with the almonds and coconut chips and lightly press down.

Leave to set in the fridge for 1 hour before slicing into 8 bars.

Store in an airtight container in the fridge and eat within 1 week.

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