Ingredients:

  • 1/2 cup (120ml) honey or maple syrup
  • 1/2 cup (128g) creamy peanut butter (or almond butter)
  • 1 tsp. (5ml) vanilla extract
  • 1/3 cup (25g) unsweetened cocoa powder
  • 1/2 cup (120ml) coconut milk or other milk of your choice
  • 1 1/2 cups (135g) old-fashioned rolled oats (certified gluten-free if necessary)
  • 1 scoop (approx. 30g) vanilla protein powder
  • 1/4 cup (25g) mini chocolate chips (optional)

Instructions:

  1. Line an 8x8-inch (20x20-cm) baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, stir together the honey (or maple syrup), peanut butter, and vanilla extract until smooth.
  3. Add the cocoa powder and milk to the bowl. Stir until well combined and the mixture is smooth.
  4. Add rolled oats and protein powder until mixture is thoroughly incorporated and sticky.
  5. If using, fold in the mini chocolate chips.
  6. Transfer the mixture to the prepared baking dish. Use a spatula or your hands to press it down even and firm.
  7. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until firm.
  8. Using a sharp knife, cut the mixture into 12 equal bars.