Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the bars out later.
- In a large mixing bowl, add the creamy peanut butter, honey (or maple syrup), vanilla extract, and salt (if using). Stir these ingredients together until they are well combined and smooth. It might take a little effort to get the nut butter and sweetener fully incorporated.1 cup creamy peanut butter, 1/2 cup honey or maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Add the rolled oats, protein powder, and any optional chopped nuts, seeds, or chocolate chips/dried fruit to the bowl with the wet ingredients.2 cups rolled oats, 1/2 cup protein powder, 1/4 cup chopped nuts or seeds, 1/4 cup mini chocolate chips or dried fruit
- Using a sturdy spoon or spatula, mix all the ingredients together until everything is evenly distributed and you have a thick, cohesive mixture. Ensure there are no dry pockets of oats or protein powder. If the mixture seems too dry and crumbly, add another tablespoon of nut butter or sweetener. If it seems too wet, add a little more oats or protein powder, about a tablespoon at a time.
- Transfer the mixture into the prepared baking pan. Use the back of your spoon or your hands (lightly dampened to prevent sticking) to press the mixture down firmly and evenly into the pan. The firmer you press, the more compact and less crumbly your bars will be.
- Cover the pan with plastic wrap or foil and place it in the refrigerator for at least 1-2 hours, or until firm enough to cut. Chilling is crucial for the bars to hold their shape.
- Once the mixture is firm, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut it into your desired bar shapes (e.g., 12-16 bars).
Notes
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
