Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Stir the peanut butter and honey (or maple syrup) in a medium bowl until smooth.
- Add the rolled oats and protein powder to the wet mixture.
- Stir all ingredients together until a thick, uniform dough forms. You may need to use your hands to fully incorporate everything. Add one teaspoon of water or milk at a time if the dough is too dry.
- Press the dough evenly into the prepared pan using the flat bottom of a measuring cup. Press firmly to compact the mixture.
- If using, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread the melted chocolate over the top of the bar mixture.
- Place the pan in the refrigerator and chill for at least 1 hour, or until firm.
- Use the parchment paper overhang to lift the block of bars out of the pan. Run a sharp knife under hot water, wipe dry, and cut into 10 to 12 equal bars.
Notes
Protein powder: Use a good quality protein powder (vanilla or unflavored) or the texture will suffer. Vegan option: Use maple syrup instead of honey and ensure your protein powder is plant-based. Keto option: Substitute the oats with almond flour and use a keto-friendly sweetener instead of honey.
