Peanut Butter Protein Bars

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  0.8 cup Peanut Butter, Smooth
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  0.3 cup Honey
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  2 tbsp Coconut oil
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  2 cup Oats, Rolled, Dry

  Old-fashioned rolled oats (not instant, not steel-cut). Quaker is standard.

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  0.5 cup Whey protein powder (vanilla)

  Use whey isolate for cooking. Vanilla flavor is most versatile.

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  3 tbsp Flaxseed, Ground (Flaxseed Meal)
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  0.3 tsp Cinnamon, Ground
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  0.3 tsp ¼ teaspoon kosher salt
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  0.3 cup Chocolate Chips, Semisweet

Instructions

1. 1Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for handles.
2. 2Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the water boil or touch the bottom of the bowl). Heat over medium to medium-high heat, stirring frequently, for 3–5 minutes until the mixture is smooth and fully combined. Remove the bowl from the saucepan and turn off the heat.
3. 3Add the rolled oats, vanilla whey protein powder, ground flaxseed, cinnamon, and salt to the warm peanut butter mixture. Stir vigorously for 2–3 minutes until fully combined; the mixture will seem dry at first but will come together into a cohesive dough that holds its shape when pressed.
4. 4If the mixture is still warm, refrigerate for 5–10 minutes until cooled slightly. Fold in the chocolate chips until evenly distributed throughout.
5. 5Transfer the mixture to the prepared pan and press firmly and evenly into all corners using a spatula or your hands until compact and level. Refrigerate for 1 hour or until firm to the touch.
6. 6Lift the bars from the pan using the parchment handles and transfer to a cutting board. Slice into 12 equal bars using a sharp knife, wiping the blade between cuts for clean edges.
7. 7Divide evenly into 6 airtight containers while still cool, storing 2 bars per container. Refrigerate for up to 7 days.