Ingredients:

  • 1 1/2 cups Quick-Cooking Rolled Oats
  • 1 cup (approx. 4 scoops) Vanilla or Unflavored Protein Powder
  • 2 Tbsp Ground Flaxseed or Chia Seeds
  • 1/4 tsp fine Sea Salt
  • 1 cup Natural Creamy Peanut Butter, room temperature
  • 1/2 cup Pure Maple Syrup (or honey)
  • 1 tsp Pure Vanilla Extract
  • 2–4 Tbsp Water or Milk (if needed)
  • 1/4 cup Mini Chocolate Chips

Instructions:

  1. Prep the Pan: Line an 8x8 inch square baking pan with parchment paper, ensuring you leave an overhang (flaps) on two sides for easy removal.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the quick oats, protein powder, ground flaxseed, and sea salt until thoroughly combined. Set aside.
  3. Warm the Wet Agents: If your peanut butter or syrup is cold, microwave the peanut butter and maple syrup together for 30–45 seconds until slightly runny. Stir in the vanilla extract.
  4. Combine Wet and Dry: Pour the wet mixture into the large bowl of dry ingredients. Using a sturdy spatula, mix until a thick, uniform dough forms. This should be stiff and require effort.
  5. Check Consistency: Test the mixture. If it is too crumbly to hold together when squeezed, add 1 tablespoon of water or milk at a time until it reaches a dense, manageable dough texture.
  6. Fold in Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the mixture.
  7. Press and Compact: Transfer the dough into the prepared 8x8 pan. Using the bottom of a measuring cup or spatula, press the mixture down very firmly and evenly across the entire surface. Compacting firmly is key to preventing crumbling.
  8. Chill Until Solid: Cover the pan lightly and place it in the refrigerator (or freezer) for at least 2 hours, or until the slab is completely firm before cutting.
  9. Cut and Store: Use the parchment flaps to lift the entire slab out of the pan. Place on a cutting board and cut it into 12 even bars. Store bars individually wrapped in an airtight container in the refrigerator for up to 10 days.