• 65g almond butter
  • 80g date syrup (or maple syrup)
  • 120ml milk of choice
  • 100g muesli
  • 60g jumbo oats
  • 2 sachets no whey box gingerbread
  • 1/2 tsp cinnamon
  • 15g ground flax 
  • Pinch of salt


  1. In a large bowl mix the almond butter, date syrup and milk until fully combined.
  2. In a separate bowl mix the muesli, oats, protein, cinnamon flax and salt.
  3. Add the dry ingredients into the wet ingredients and mix.
  4. Spoon into a lined small baking tin (i used a small pyrex dish for thicker bars).
  5. Bake on 175 for 18-20mins. Allow to cool before cutting into bars.