I have the toasted Barley Max with yogurt and fruit every morning and love it. Thank you
Excellent product, easy to make into porridge or use in a smoothie.
Almond butter layer Ingredients
- 1/2 cup almond butter (or peanut butter, if you prefer)
- 3/4 cup quick oats
- 1/4 cup BARLEYMAX Super Barley Toasted Flakes
- 1/3 cup vanilla protein powder
- 1/4 cup milk of choice
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Sprinkle of salt
Choc layer Ingredients
- 1/3 cup dark chocolate chips, squares or buttons
- 2-3 tsp coconut oil, as needed
- Flaky salt
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- In bowl, mix together the almond butter, oats, vanilla protein powder, milk, honey, vanilla and salt.
- In a silicone mini muffin try (or metal tray with liners), distribute the almond mixture and press down until flat. I used the back of a measuring cup to press down which sped up the process.
- In a microwave safe bowl, melt the chocolate in 20-30 second intervals, stirring regularly. Add coconut oil to thin out the melted chocolate if needed (this will depend on the chocolate you’re using).
- Distribute the chocolate over each peanut cup and use the back of a spoon to coat the surface. Sprinkle with flaky salt. Place in the freezer for at least 1 hour before removing the peanut cups from the muffin tray. Enjoy!
Note: keep these in the fridge so they don’t melt.