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Collagen Baked Oats Bar

This filling recipe is so many things at once! It could be a breakfast or a snack. It’s got 14 grams of protein and 6 grams of dietary fibre and each bar has your daily dose of Puraz raw collagen powder in an easily portable form.

Our recipe is egg and dairy free and requires no complicated baking manoeuvres.


  • 2 Cups Rolled Oats
  • ¾ Cup Almond Milk (or other plant milk)
  • 6 Scoops of Puraz Raw Collagen
  • 1 Mashed Banana
  • 1 ‘flax egg’*
  • 2 Tbsp Maple Syrup (or other liquid sweetener)
  • ¼ Cup Chopped Nuts
  • ¼ Cup Craisins (dried cranberries)
  • 1 tsp Vanilla Essence
  • ½ tsp salt

Optional: 2 Tbsp hemp hearts, 2 Tbsp buckwheat groat

Chocolate topping:

  • 30 grams dark chocolate
  • 1 tsp coconut oil

* To make a flax egg, combine 1 Tbsp ground flax with 3 Tbsp of warm water and let it sit until it has formed a gel, this is the ‘flax egg’!


Pre-heat the oven to 180C (160C fan forced)

Combine the collagen with the rolled oats in a bowl and stir to combine

Add the almond milk and let it soak into the oats/collagen mixture for five minutes

Add the banana and mash with a fork, and the flax egg then stir the mix until everything is combined

Add the nuts, sweetener, craisins, vanilla, salt and optional extras and stir through

Put the batter into a baking-paper lined loaf tin (or use a silicone tin) and bake for 35 minutes or until a knife poked into the loaf comes out clean. It is best to cook this bar at a lower heat for longer, so that it cooks evenly without burning the top

Using the edges of the baking paper, remove the loaf from the pan and let it cool on the benchtop

Melt the chocolate and coconut oil on a low heat until liquid. Pour onto the top of the loaf and spread to the edges using a knife or spoon

Once the chocolate has slightly firmed, but not completely hardened, slice the loaf into six bars

These bars will keep in the fridge for a week, ready for a tasty snack and collagen boost whenever the craving hits!

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