This recipe is a labor of love, made from trial and error and my family and friends eating a variety of too dry, too sweet, too peanut-buttery, too protein or generally left uneaten throughout the house because no one wanted to tell me another batch was a flop. The final version is a tweaked version from Erin at Well Plated.
-1/2 cup creamy peanut butter
-1/4 cup honey
-2 Tbsps Coconut Oil
-2 cups oats
-1 overflowing scoop of Protein Powder (we use Bob’s Red Mill Vanilla Protein Powder – it is vegan, but does contain monk fruit)
-2 Tbsps ground flax/chia mix
-1/4 tsp cinnamon
-1/4 tsp sea salt
-1/4 cup mini chocolate chips (optional) – we’ve used butterscotch chips or craisins before too.
Step by Step
- Lightly grease an glass 8×8 pan (if using metal instead of glass you may want to line it with parchment)
- Using a double boiler or a heatproof bowl OVER a pot of simmering water melt & mix- peanut butter, honey and coconut oil until smooth.
- Add the oats, protein powder, ground flax & chia, cinnamon and salt and stir. **If adding an optional mix in let cool slightly**
- Add chips if desired.
- Press firmly into prepared pan then place in freezer for 1 hour. Remove from freezer. Invert pan onto a cutting board and slice bars in half then into strips creating “bars”. Bars can be stored in refrigerator, or individually wrapped for packing in lunches or day packs.