Ingredients

The following ingredients have 4 Servings
  • 1 cup Gluten Free rolled oats
  • 1/4 cup vanilla protein powder
  • 2 tbsp flax meal
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup unsalted peanut butter (or any nut butter)
  • 1/4 cup coconut sugar
  • 1 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 3 tbsp mini chocolate chips (dairy free)

Instruction

  • Preheat oven 350 F. Prepare an 8-inch x 8-inch square baking dish by lining with parchment paper.
  • To a small bowl, combine vanilla, maple syrup, melted coconut oil, peanut butter and sugar. Mix to combine well.
  • To a larger bowl, combine rolled oats, protein powder, flax meal, cinnamon and salt.
  • Add wet ingredients to the dry ingredients until fully incorporated. Then fold chips into the batter dispersing them well.
  • Transfer the batter to the baking dish, spreading into an even layer with a spatula pressing into the corners. I found using my hands was helpful!
  • Bake 17 minutes. Remove from the oven, cool in the pan 20 minutes. Lift the parchment paper out of the baking pan and set on a cutting board. Slice into 16 bars.
  • Optional: drizzle melted chocolate over the top.