4 scoops chocolate Shakeology
2 cups old fashioned oats
1/3 cup sunflower seeds
1/3 cup dried cranberries
1 cup unsweetened almond milk
1/2 cup peanut butter (creamy or crunchy)
2 TBL raw honey
1 TBL coconut oil
Directions:
Combine all dry ingredients in a bowl.
Melt peanut butter, coconut oil and honey and melt in microwave (30-45 seconds should do it). Add to dry mixture along with almond milk.
Mix well by hand or with heavy wooden spoon.
Press mixture into parchment-lined 8x8 baking dish. Make paper longer than pan so it hangs over the sides.
You can now add some toppings here if you'd like. I sprinkled some white chocolate chips and dried coconut on top.
Let sit in refrigerator for at least 3 hours before cutting. Just pull on the sides of the parchment paper and lift the whole thing out. I cut mine into small squares about 1-2 inches in size.
Sprinkle with sea salt as you are about to eat them. Don't put the sea salt on it ahead of time because it liquefies in the fridge! These last in the fridge at least a week. They can be frozen too!
No comments
Post a Comment