The Ultimate, Customizable Seed & Nut Protein Slice

"Make it your own!"

This isn’t just a recipe; it’s a blueprint for your perfect snack! The beauty of this Seed and Nut Protein Slice lies in its simplicity and flexibility. As long as you stick to the basic ratio of dry ingredients (oats, nuts, and seeds) to wet binder (honey and nut butter), you can truly customize it to your heart's content.

Use your favorite nuts, raid your pantry for leftover seeds, or swap out the peanut butter for almond or cashew butter. This slice is no-bake, packed with protein and healthy fats, and makes the perfect grab-and-go breakfast or afternoon pick-me-up.

Makes: 18 slices

Prep Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients

• 2 cups rolled oats

• 2 cups mixed seeds and nuts (see Note 1)

• ½ cup honey

• ½ cup nut butter (see Note 2)

• ¼ teaspoon salt (optional, see Note 3)

  
  

Method

1. Prep the Nuts: Roughly chop whatever nuts you have decided to use. This ensures they distribute evenly throughout the slice.

2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped nuts, seeds, and salt (if using). Stir to mix everything together.

3. Melt the Binder: Add the nut butter and honey to a microwave-safe bowl. Microwave on high in 20-second bursts, stirring in between each burst. Once the honey is heated and the butter is soft, stir until you have a smooth, uniform consistency.

4. Mix Wet and Dry: Pour the honey and nut butter mixture into the bowl of dry ingredients. Stir well with a spatula or spoon, ensuring all the dry ingredients are thoroughly coated and incorporated.

5. Press into Pan: Line a 180 x 280 cm slice tin with baking paper, leaving some overhang on the sides for easy removal. Pour the mixture into the prepared tin. Use the back of a spoon or a spatula to roughly spread and flatten the mix. Once it is relatively even, use your hands (lightly moistened with water to prevent sticking) to press the mixture down very firmly into the tin. This ensures the slices hold together well.

6. Chill and Slice: Cover the tin and refrigerate for at least 1 hour, or until completely firm. Once set, lift the slab out using the baking paper overhang and place it on a cutting board. Use a sharp knife to slice into 18 even portions.

7. Store: Keep the slices stored in an airtight container in the refrigerator.

   
   

Notes & Tips

1. The "Mix & Match" Dry Ingredients: Use any combination you like! For my version, I used 3/4 cup of an assorted seed mix (available at supermarkets and usually contains pepitas, sunflower seeds, and sesame seeds), plus about 1/4 cup of chia seeds. I then added 1 cup of mixed Brazil nuts and almonds, roughly chopped. Feel free to substitute with any knid of nut, walnuts, pecans, hazelnuts, cashews all work well.

2. Nut Butter: Standard peanut butter (smooth or crunchy) works great, but this is another area to personalize. Try almond butter or cashew butter.

3. On Salt: Adding salt is entirely up to you. If your nuts and/or nut butter are already salted, you can leave it out. However, if you are using unsalted ingredients, I highly recommend adding the ¼ teaspoon. It doesn't make the slice salty; it simply enhances the natural flavors of the nuts, seeds, and honey.

4. Pro Tip for Pressing: Don't skip the step of pressing the mixture firmly into the tin! If it's not packed tightly enough, the slices may crumble when you cut them. Using slightly wet hands makes this job much easier and cleaner.