Here’s another great recipe from the archives of BarbellShrugged. Not only does it list a handmade spin on what we might eat all the time, it also offers creative substitutes which gives the freedom to tweak the recipe to whatever suits your needs! If you’ve got any awesome recipes you use yourself, send them our way!
Heat your oven to 350 degrees. Toast the oats, coconut, walnuts, pumpkin seeds and sliced almonds in a hot pan for a few minutes. Allow to cool in a bowl and then add the remaining dry ingredients.
Combine the wet ingredients. Add the wet ingredients to the dry ingredients and combine.
Line a 9’ by 9’ baking tray with parchment paper and add the mixture to the pan. Bake for 25 to 30 minutes. Allow to cool and slice into 12 or 16 pieces.
Store in the fridge for up to 4 days or so, although I doubt they’ll last that long…
A1: Back Squat @3011; 4 x 5; rest 1 min
A2: Strict Pull-Up @2112; 4 x 3-5; rest 2 min
A1: Good Morning @4021; 3 x 12-15; rest 30 sec
A2: DB Press @2012; 3 x 12-15; rest 30 sec
A3: DB Walking Lunge; 3 x 16; rest 30 sec
A4: Single Arm DB Curl @3011; 3 x 12-15 per arm; rest 10 sec; rest 30 sec
200m Run, 15 Wall Ball, 10 DB Snatch, 10 Burpee
Rest 2 min x 4
A: 20/14; 65/45
B: 16/12; 45/30; C: 14/10; 35/25