Complexity: Medium


  • 1/3 cup oat flour (certified gluten free)
  • ¼ cup of unsweetened cocoa powder
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • ¼ cup unsweetened protein powder of choice (or skimmed milk)
  • 2 cups rolled oats
  • ½ cup almonds coarsely ground
  • ½ cup cashew nuts coarsely ground
  • ½ cup pistachio nuts coarsely ground
  • ¼ cup cacao nibs
  • 1 cup raisins (prunes or dates will work)
  • ¼ cup maple syrup
  • 1 tbsp coconut oil
  • Water


  1. Preheat the oven to 350 degrees F
  2. Line the bottom of a baking tray (I used 2 x 7′ x 10′) with parchment paper allowing the paper to overhang from the sides. Set aside.
  3. In a large bowl, combine until evenly mixed the oat flour, cocoa powder, salt, baking soda and protein powder. Mix in the rolled oats, nuts and cacao nibs. Set aside.
  4. Add the raisins, maple syrup and coconut oil to a blender and pulse to form a sticky paste.
  5. Spoon the paste into the dry mix and combine until it all holds together, add a little water if the mixture is too dry and very crumbly
  6. Spread evenly in the prepared baking tray. Press down firmly and smoothen with a pastry roller or a flat sided object to the desired thickness. Bake in the oven for 10 minutes or until it is just set.
  7. Remove from the oven and allow to cool  in the pan for about 5 minutes. Hold onto the parchment paper and lift the entire sheet out of the pan and place on a wire rack to cool completely before cutting into squares. Store in an airtight container.
  8. Drizzle some melted chocolate (dark) over the cooled bars for an extra special treat
  9. Notes: These bars hold together well but not the same as commercially made bars which contain extra fillers and binders. The amount of protein powder can easily be increased for added value