• 1/2 cup milk (I use whole)

• 1 cup natural chunky peanut butter

• 2-3TB honey, plus more to taste
• 1 1/4 cups vanilla (or chocolate) whey protein powder
• 2 cups old fashioned rolled oats (uncooked)
• (Optional: Melted dark chocolate for drizzling)

INSTRUCTIONS
1. In a medium heavy pot, combine milk, peanut butter, and desired amount of honey over
low heat. Stir just until all ingredients are well combined and warmed through. Add
protein powder and oats. Stir to combine well. (If mixture is too thick to stir, simply add a
bit more milk.)
2. Lightly grease an 8×8 pan. Press mixture evenly into pan, using enough pressure to
compress mixture into desired bar thickness.
3. Allow bars to cool completely.
4. Cut into squares. If desired, drizzle with melted chocolate and let cool. Wrap in airtight
container and store at moderate room temp for up to a week.
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• 1 scoop vanilla protein powder (40 g; a heaping 1/2 cup)
• 1 teaspoon cinnamon
• 1 cup rolled oats (96 g)
• 2 tablespoons coconut oil (26 g)
• 1/2 cup natural almond butter (118 g)
• 1/4 cup honey (74 g)
• 1/2 teaspoon vanilla extract
• 1 tablespoon water *if needed
• sea salt for sprinkling
Instructions
1. Combine the protein powder, cinnamon and rolled oats in a 7 cup food processor
fitted with a steel blade. Blend until the oats are powdery and blended.


2. In a microwave safe bowl, melt the coconut oil. Stir in the almond butter, honey and
vanilla extract until smooth.


3. Add the liquids into the food processor in two batches, processing in between.
Process on high for 1-2 minutes until mixture is completely blended and mixed
together. You may need to stop and press the mixture down a few times with a
spatula.


4. If mixture feels dry, add 1 tablespoon of water and process again.


5. Line an 8 x 8 inch baking dish with parchment paper. Scoop the protein bar mixture
into the pan and press firmly with a spatula.


6. Sprinkle with flaky sea salt.


7. Freeze for a minimum of 30 minutes before slicing into bars.


8. Keep bars in the fridge as they become soft at room temperature

For the date version
2 1/2 cups (250 g) old-fashioned certified gluten free rolled oats (if gluten free isn’t necessary, use any oats)
1 scoop (36 g) gluten free protein powder (I like Vega essentials chocolate flavor protein powder, but you can
use whey protein, or your favorite protein powder (vanilla or chocolate))
10 pitted soft Medjool dates (150 g, as pitted)
1/4 cup (84 g) pure maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/4 cup (2 fluid ounces) milk (any kind), plus more as necessary
3 ounces unsweetened chocolate, chopped and melted (optional)
8 ounces bittersweet chocolate, chopped and melted (optional, for coating)
For the nut butter version
2 1/2 cups (250 g) old-fashioned certified gluten free rolled oats (if gluten free isn’t necessary, use any oats)
1 1/2 scoops (54 g) gluten free protein powder (I like Vega essentials chocolate flavor protein powder, but you
can use whey protein, or your favorite protein powder (vanilla or chocolate))
1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed) (can replace with more protein
powder)
3/4 cup (192 g) smooth natural nut butter (I have used peanut butter, almond butter and cashew butter—all
work well)
1/4 cup (84 g) pure maple syrup
1/4 teaspoon kosher salt
1/4 cup (2 fluid ounces) milk (any kind), plus more as necessary
3 ounces unsweetened chocolate, chopped and melted (can replace with 2 tablespoons more nut butter + 1
tablespoon pure maple syrup)
8 ounces bittersweet chocolate, chopped and melted (optional, for coating)

• Line an 8-inch square baking pan or standard 9-inch x 5-inch loaf pan with unbleached
parchment paper and set it aside.
• To make the date version, place the oats in a food processor fitted with the steel blade and process
until ground into a flour. Add the protein powder, dates, maple syrup, vanilla, salt, 1/4 cup milk and
(optional) melted unsweetened chocolate. Process until the mixture is well-combined and is tacky (but
not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the
mixture to reach the proper consistency. If you opt not to use the melted unsweetened chocolate, you
will have to add more milk, and the bars will not hold together as firmly when shaped.
• Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as
much as possible. Cover with parchment and place in the refrigerator or freezer to chill until firm
(about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and
slice into 10 or 12 equal-sized rectangular bars. Dip in the optional melted bittersweet chocolate to
coat and allow to sit at room temperature until set. Store the bars in a sealed container in the
refrigerator.
• To make the nut butter version, place the oats in a food processor fitted with the steel blade and
process until ground into a flour. Add the protein powder, cocoa powder (or more protein powder), nut
butter, maple syrup, salt, 1/4 cup milk and melted unsweetened chocolate (or more nut butter and
maple syrup). Process until the mixture is well-combined and is tacky (but not sticky) to the touch.
Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper
consistency.
• Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as
much as possible. Cover with parchment and place in the refrigerator or freezer to chill until firm
(about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and
slice into 10 or 12 equal-sized rectangular bars. Dip in the optional melted bittersweet chocolate to
coat or simply drizzle some melted chocolate over the top, and allow to sit at room temperature until
set. Wrap the bars individually in waxed paper, and store in the refrigerator.
•