BUILT FOR THE LONG HAUL.
Four soft, chewy, protein-focused oat bars. One serious plan for the early shift. Original campaign artwork, real home-baking instructions, and 48 bars ready for the freezer.
BREAKFAST.
WITHOUT THE BRAKES.
A proper flapjack feel. A more substantial protein hit. None of that dry, chalky-bar nonsense.
Some mornings begin at 3am. The kettle has barely boiled, the cab is cold and you need something dependable. NIX FUEL started with a simple challenge: create a chewy breakfast bar you would genuinely look forward to eating — then make enough to cover a month of early starts.
These are homemade, dairy-and-egg-containing baked bars, designed for chilled storage or freezing. They are a recipe concept, not an ambient shelf-stable commercial product.
SHIFT-READY THINKING.
*Working estimates based on typical ingredient data. These formulations have not been physically test-baked or analytically verified. Actual calories and protein vary by product brand and portion size.
FOUR FLAVOURS.
ZERO BORING MORNINGS.
Different personalities. The same chewy oat base. Each one designed to earn its place in the breakfast rotation.
THE DARK HORSE
THE ORCHARD
THE SUNRISE
THE RECIPES.
YOUR NEXT BATCH.
All four are built around one master mixture. Use the same tin, the same cutting pattern and the same oven temperature to make the production line simple.
Every recipe below makes 12 bars. Start with the four master-base ingredients above, then add all the ingredients for your chosen flavour. Choose vanilla whey except for The Dark Horse, which uses chocolate whey. Bake a one-tray trial first; these are carefully formulated prototypes, not test-kitchen-validated recipes.
01THE GOLDEN NIX12 BARS / ONE 20 × 30 CM TIN / 160°C FAN+
Master base: 250g oats, 120g whey, 250g 0% Skyr and 1 egg.
Add these flavour ingredients:
| Smooth peanut butter | 100g |
| Runny honey | 65g |
| Milk | 80ml |
| Pecans, chopped | 50g |
| Raisins | 60g |
| Ground cinnamon | 1 tsp |
Use vanilla whey. Leave the pecans in small pieces and fold them and the raisins in last.
Make and bake using the six-stage batch method below. Allow the bar slab to cool completely before slicing into twelve portions.
02THE DARK HORSE12 BARS / ONE 20 × 30 CM TIN / 160°C FAN+
Master base: 250g oats, 120g whey, 250g 0% Skyr and 1 egg.
Add these flavour ingredients:
| Smooth peanut butter | 110g |
| Runny honey | 55g |
| Milk | 100ml |
| Cocoa powder | 15g |
| Dark chocolate chips | 60g |
Use chocolate whey. Whisk cocoa into the dry mix and add the chips last.
Make and bake using the six-stage batch method below. Allow the bar slab to cool completely before slicing into twelve portions.
03THE ORCHARD12 BARS / ONE 20 × 30 CM TIN / 160°C FAN+
Master base: 250g oats, 120g whey, 250g 0% Skyr and 1 egg.
Add these flavour ingredients:
| Smooth almond butter | 100g |
| Runny honey | 60g |
| Milk | 30ml |
| Apple, grated and squeezed | 100g |
| Walnuts, chopped | 65g |
| Ground cinnamon | 2 tsp |
Use vanilla whey. Weigh the apple after squeezing away excess juice. Check this batch closely for a fully set centre.
Make and bake using the six-stage batch method below. Allow the bar slab to cool completely before slicing into twelve portions.
04THE SUNRISE12 BARS / ONE 20 × 30 CM TIN / 160°C FAN+
Master base: 250g oats, 120g whey, 250g 0% Skyr and 1 egg.
Add these flavour ingredients:
| Smooth almond butter | 100g |
| Runny honey | 55g |
| Milk | 40ml |
| Dried cranberries | 60g |
| Flaked almonds | 45g |
| Orange zest | From 1 orange |
| Orange juice | 30ml |
Use vanilla whey. Work orange zest into the oats before mixing and add the juice with the wet ingredients.
Make and bake using the six-stage batch method below. Allow the bar slab to cool completely before slicing into twelve portions.
THE 48-BAR
PRODUCTION LINE.
Repeatable, straightforward and made for the freezer. Here is how to turn four trays into a stockpile of breakfasts.
SET THE STAGE
Heat the oven to 160°C fan. Line a 20 × 30cm tin. From the 250g oats, blitz 75g to a coarse flour and keep 175g rolled for texture.
MIX THE FUEL
Stir oats, whey and dry spices together. In a separate bowl, blend Skyr, egg, nut butter, honey, milk and any juice. Combine; fold in inclusions.
REST & PRESS
Rest 10 minutes. Press very firmly into the tin. The mixture should be thick and sticky, not pourable. Adjust a dry batch with milk, 1 tbsp at a time.
BAKE GENTLY
Start checking after 25 minutes. Allow 25–35 minutes initially, longer if necessary for the apple version. Bake until the centre is properly set, not wet.
COOL & CUT
Cool promptly and refrigerate until cold and firm. Cut 3 × 4 for 12 equal bars; avoid wrapping while warm as trapped condensation damages texture.
PACK THE CAB
Wrap and label each bar, noting date and flavour. Freeze promptly. Defrost the night before and take it to work chilled in an insulated lunch bag.
YOUR FOUR-TRAY DASHBOARD
Tick each tray when it is baked and packed. The checklist is temporary, so it doesn't depend on site storage or cookies.
ONE SHOP.
FORTY-EIGHT BARS.
Everything you need for twelve bars of each flavour. Tick as you shop, then copy the whole list if you'd rather take it into the supermarket.
01 / THE MASTER BASE
Porridge oats1kgVanilla whey powder360gChocolate whey powder120gPlain 0% Skyr1kgLarge eggs402 / THE BINDERS
Smooth peanut butter210gSmooth almond butter200gRunny honey235gMilk250ml03 / THE FLAVOURS
Pecans50gRaisins60gDark chocolate chips60gCocoa powder15gWalnuts65gApple1 medium (100g squeezed grated)Flaked almonds45gDried cranberries60gOrange1, for zest and 30ml juiceGround cinnamon3 tsp04 / THE PACKING LINE
Baking parchmentFor 4 trays and 48 wrappersFreezer bags or airtight containersEnough for 48 barsSaltOptional, pinch per trayBAKE ONCE.
BE READY FOR ANY SHIFT.
These are moist baked bars containing dairy and egg. Unlike ambient supermarket bars, your homemade NIX FUEL belongs in the fridge or freezer.
CHILL QUICKLY
After baking, cool promptly, then put them into the fridge within two hours. Keep at 5°C or below, ideally 0–5°C. Eat refrigerated homemade bars within 48 hours as a conservative rule.
FREEZE IN 48s
Wrap individually and freeze around −18°C. For best eating quality, aim to use within three months. Clearly label flavour and freezing date.
DEFROST FOR WORK
Defrost overnight in the fridge, eat within 24 hours of fully defrosting, and carry chilled with an ice pack. Don't leave a dairy-and-egg bar in a warm cab all day.
LONG ROADS.
From the kitchen to the cab. Your first test batch is the start of the collection.
Why do these bars use Skyr and whey?
Skyr adds moisture and protein; whey lifts protein without requiring a huge bar. Protein powder can make baking dry, so the nut butters, honey and lower-temperature bake help balance the texture.
Can I use these instead of breakfast?
One bar is around 240–260 kcal and roughly 16g protein by preliminary estimate. For a substantial morning meal, have one with fruit and yoghurt, or two if that suits your appetite and nutritional needs.
Can I sell the bars?
This is a home-baking concept collection, not a commercial product specification. Commercial sale would require recipe and nutritional verification, food-business obligations, legally compliant packaging, allergen control, and validated shelf life.
NIX FUEL.
Built for the Long Haul. Four flavours, one freezer, plenty of road ahead. The next batch starts right here.
NIX FUEL — Concept Edition 02 · 31 October 2026 · All product imagery is AI-generated illustrative artwork, not photographs of baked test batches. Nutrition estimates and packaging mock-ups are unverified. No external resources, scripts, data storage or image hosts are required for this story.