The oats provide slow releasing carbohydrates to supportfocus and concentration, making them an ideal brain fuelling snack during examseason.

Ingredients

• 120g nut butter (runny, no     added oil/sugar/salt)
• 60g coconut oil
• 90ml maple syrup

• 45g Mornflake Creamy     Superfast Oats
• + 20g to be added at the     end

• 100g oat flour - Mornflake
• Creamy Superfast Oats     blitzed
• 1/2 tsp baking soda
• 60g fresh raspberries
• 40g white chocolate chunks

Method

• Preheat the oven to     200c/180c fan oven, & line a large baking tray
• In a mixing bowl, combine     the nut butter, maple syrup & coconut oil
• Once combined, add in the     oat flour, oats (remembering to keep some
• back for later) &     baking soda. Mix together to form a dough
• Fold in the raspberries,     white chocolate chunks & additional oats
• Put 1/4 cup dough onto the     lined baking tray and press gently to flatten
• Repeat this step with the     rest of the dough
• Bake for 15 minutes, or     until golden on top
• Remove from the oven &     allow to cool before eating

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