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  • 270g oats rolled
  • 2 Scoops of XOOG Belgian Chocolate Whey Protein Isolate
  • 240g almond butter
  • 80g almonds chopped
  • 40g desiccated coconut
  • 100ml maple Syrup (sugar free)


  • Line a medium baking tray with baking paper and set aside
  • In a large mixing bowl add the oats, almonds, desiccated coconut and protein powder. Mix well and set aside.
  • In a double boiler mix the almond butter with maple syrup and melt until combined.
  • Add the wet mixture into the dry mixture and mix it together until well combined.
  • You may need to add a little bit of liquid to correct the texture of the mixture in this case you can use any milk (Almond or Soy or Cashew).
  • Pour the mixture into the tray, press it with your hands to make sure it sticks together
  • Refrigerate for 30 minutes or until firm.
  • Slice it in 12 bars.

Serves: 12