I love that this slice has enough protein to keep me full for ages, but lots of other good stuff too: oats for fibre and slow release carbs, fresh fruit, and enough sweetness to satisfy the 3pm slump. It’s a pretty forgiving recipe, so feel free to change up the nut butters and fruit toppings.

1 cup rolled oats

1/2 cup desiccated coconut

1/2 cup nut butter (I used 50/50 peanut and cashew)

1/3 cup coconut oil, melted

1/3 cup rice syrup

1 teaspoon vanilla essence

1 cup fruit (I used frozen raspberries)

2 tablespoons coconut butter (or oil, but makes the topping less creamy)

1-2 tablespoons maple syrup

Blitz the oats in a blender until they are fine crumbs. Add the coconut, nut butter, coconut oil, rice syrup and vanilla, mix, and press into a tin. Sprinkle the fruit over the top.

Gently melt the coconut butter and maple syrup, and drizzle over the top.

Refrigerate for an hour or 2.