Ingredients
Scale
- 2 cups rolled oats (old fashioned)
- 1 cup high-quality protein powder (vanilla or chocolate)
- 1/2 cup creamy natural peanut butter or almond butter
- 1/3 cup honey or pure maple syrup
- 1/4 cup unsweetened almond milk (plus more if needed)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup mini dark chocolate chips
Instructions
- Line an 8×8 inch square baking pan with parchment paper. Leave a little bit of the paper hanging over the edges so you can easily lift the bars out later.
- In a large mixing bowl, whisk together the rolled oats, protein powder, and sea salt. Make sure there are no large clumps of protein powder so the texture remains smooth.
- In a separate microwave-safe bowl, combine the nut butter and honey. Heat for 20-30 seconds until the mixture is soft and easy to stir. Stir in the vanilla extract and almond milk.
- Pour the wet mixture into the dry ingredients. Use a sturdy spatula to fold everything together until all the oats are well-coated. If the mixture feels too dry or crumbly, add an extra tablespoon of milk at a time until it holds together. Fold in the chocolate chips last.
- Transfer the mixture to your prepared pan. Use the back of a spoon or a flat measuring cup to press the mixture down very firmly. The harder you press, the better the bars will stay together when sliced.
- Place the pan in the refrigerator for at least one hour to allow the bars to set. Once firm, lift the parchment paper out of the pan and use a sharp knife to cut the block into 10 even bars.
- Cook Time: 15 minutes
- Diet: Vegetarian, Vegan Option