👩🍳 Instructions
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1
Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides.
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2
In a large bowl, combine 1 cup rolled oats, protein powder, flaxseed meal, chia seeds, cinnamon, and salt. Whisk well.
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3
In a separate small bowl, whisk together peanut butter, ⅓ cup maple syrup, almond milk, and vanilla extract until smooth.
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4
Pour the wet ingredients into the dry mixture. Mix with a sturdy spatula or your hands until a thick, uniform dough forms.
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5
Transfer the mixture to the prepared baking dish and press down very firmly and evenly.
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6
In another small bowl, combine ¼ cup rolled oats, chopped almonds, chopped walnuts, 1 tablespoon maple syrup, and melted coconut oil. Toss to coat.
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7
Sprinkle the topping evenly over the pressed bar mixture and gently press it down lightly.
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8
Refrigerate for at least 2 hours, or ideally 4 hours, to allow the bars to firm up completely.
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9
Once chilled, use the parchment paper overhang to lift the slab out. Slice into 12-16 bars, depending on desired size.
💡 Notes
Store bars in an airtight container in the refrigerator for up to 7 days. For longer storage, wrap individually and freeze for up to 2-3 months. Thaw at room temperature for 15-20 minutes before enjoying. Adjust almond milk quantity slightly if the mixture is too crumbly or too sticky, depending on your protein powder.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
15g
Total Fat
18g
Saturated Fat
3g
Carbs
20g
Fiber
4g
Sugar
8g
Sodium
120mg
Cholesterol
10mg
