- Preheat oven to 180C (350F) and line a baking tin (or similar) with baking paper. We used a 20cm x 20cm baking tin.
- Combine the Fix & Fogg Protein Peanut Butter, honey or maple syrup, eggs, oil and vanilla and mix until combined.
- Add in the rest of the ingredients and stir everything together until evenly mixed.
- Pour the mixture into your prepared tin and then spread evenly to the edges.
- Bake for 15 - 20 minutes until just starting to go golden brown.
- Allow to cool and then slice into squares.
Store in an airtight container for up to 5 days.
