Ingredients
Scale
- 2 cups Old-fashioned rolled oats
- 1/2 cup Natural peanut butter or almond butter
- 1/4 cup Honey or pure maple syrup
- 2 Large eggs, beaten
- 1/2 cup Vanilla protein powder (or sub with almond flour)
- 1/4 cup Ground flaxseeds
- 1 tsp Ground cinnamon
- 1/2 tsp Baking powder
- 1/2 cup Dark chocolate chips or dried cranberries
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides. This makes it much easier to lift the bars out once they are finished baking. Lightly grease any exposed pan edges with a quick spray of non-stick cooking oil or a touch of butter.
- In a large mixing bowl, whisk together the eggs, honey, peanut butter, and vanilla extract until the mixture is smooth and creamy. Once combined, fold in the rolled oats, protein powder, flaxseeds, cinnamon, and baking powder. Stir with a sturdy spatula until all the dry ingredients are fully moistened. Gently fold in the chocolate chips or dried fruit at the very end to ensure they are evenly distributed.
- Transfer the thick batter into your prepared baking pan. Use the back of a spoon or a piece of parchment paper to press the mixture down firmly into an even layer. Pressing hard is the secret to bars that don’t crumble later. Bake for 18 to 20 minutes, or until the edges are golden brown and the center feels set to the touch. Remove from the oven and let the bars cool completely in the pan on a wire rack.
- Once the bars are totally cool, use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice into 12 even rectangles. Serve one immediately for a taste test, or wrap them individually in parchment paper for a quick grab-and-go option during the school week.
- Cook Time: 25 minutes