Ingredients:

  • 120g protein powder (Whey Isolate or Plant-Based blend)
  • 180g quick-cooking oats, pulsed into coarse meal
  • 15g ground flaxseed
  • 0.5 tsp sea salt
  • 250g natural creamy peanut butter
  • 85g honey
  • 1 tsp pure vanilla extract
  • 45ml unsweetened almond milk
  • 60g 70% dark chocolate chips
  • 1 tsp coconut oil

Instructions:

  1. Pulse the quick-cooking oats in a blender for approximately 5 seconds to achieve a coarse meal consistency.
  2. In a large mixing bowl, whisk together the pulsed oats, protein powder, ground flaxseed, and sea salt, ensuring all protein powder clumps are broken down.
  3. In a separate microwave-safe bowl, gently warm the peanut butter and honey for 20-30 seconds, then stir in the vanilla extract to create a stable emulsion.
  4. Fold the wet emulsion into the dry ingredients. Gradually add almond milk 1 tablespoon at a time until the mixture holds together in a thick, non-crumbly dough.
  5. Line an 8x8 inch square pan with parchment paper. Transfer the mixture to the pan and use a flat-bottomed glass to press the dough firmly and evenly into the corners.
  6. Melt the dark chocolate chips and coconut oil in 30-second intervals in the microwave, stirring until smooth, then drizzle over the compressed bars.
  7. Place the pan in the refrigerator to chill for 60 minutes to allow the 'hydration window' to close and the bars to set.
  8. Lift the parchment paper to remove the block from the pan and slice into 10 uniform bars.