Ideally you need something edible that contains high and low gycemic Index sources. The answer is the ingredients pictured. Oats for slow release of energy, peanut butter for medium and the mars bars for fast release. To make them simply put all the ingredients into a microwaveable bowl and blitz until it is a melted gooey mess and stir together. Then place into a square Tupperware bowl and let it cool down in the fridge overnight. Cut into blocks and wrap in cling film. Sorted.

Written by Ben Pine

1 Kg oats
200g cashew nuts
200g walnuts
200g pumpkin seeds
200g sunflower seeds
200g sultanas
200g dried cranberries
200g dried figs
200g dates
2 cups quality vegetable oil

Pre-heat oven to 180C.
Mix oats, nuts, seeds and oil.
Spread about an inch thick on baking trays.
Cook in the oven for about 10-20 mins, giving a shake about halfway.
Take out as oats start to go golden.
Mix in fruit.
Store in airtight container. Makes enough for 1 month.

Can add syrup with oil but I find the fruit makes it sweet enough.

1 100g bowl is about 400 kcal. I have with a chopped up banana (or strawberries or pineapple) and milk.
Guaranteed to keep you full till lunchtime.

Written by Emily Schultz

Ingredients

3 bananas

2 C rolled oats (GF)

¼ C cocoa powder (can also use choco protein powder)

1/3 C apple sauce

1 ts vanilla extract

½ C any seeds/nuts of your choice (ie walnuts, chia, peanut butter, etc)

Directions

1.       Preheat over to 350 degrees F

2.       Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes. Drop by teaspoonfuls onto un-greased cookie sheet.

3.       Bake at 350 for 10-12 minutes.

4.       Freezing Directions – allow to cool, then place in a freezer bag (3 months)

Written by Emily Schultz

Ingredients

400ml almond milk

2 bananas

8 dates

200 g almond flour

200 g buckwheat flour

3 ts cinnamon

3 ts gingerbread spice

1 tbs baking soda or baking powder

Handful of nuts of your choice.

Directions

1.       Preheat oven to 160 degrees Celsius

2.       In a blender/food processor combine the de-pitted dates, almond milk and bananas till well blended

3.       Add all other ingredients (excl nuts) in bowl and add wetmixture to that. Mix well.

4.       Pour into a greased/lined bread pan (add nuts to top if you like, you can also crush and add to wet mixture if you like).

5.       Bake for 40-45 min.

6.       Cut up and store in an airtight container or in freezer (3 months)

Written by Alistair Tanner

Nutty oat balls.... numerous varients seen - requires no cooking so even better

1 cup oats,

2/3 cup dessicated coconut,

1/2 cup peanut butter,

1/2 cup flaxseed,

1/2 cup choc chips or dried cranberries,

1/2 cup honey,

1 tsp vanilla extract

Mix in bowl. Roll into bite size balls. Stick in fridge. Easy to eat on run or to be fair afterwards as a treat... I like em.