PEANUT BUTTER PROTEIN BAR 2
Ingredients
- 3/4 cup Creamy Peanut Butter
- 1/3 cup Honey
- 2 tbsp Coconut Oil
- 2 cups Bob’s Red Mill Gluten Free Rolled Oats
- 1/2 cup Protein Powder — about 2 scoops, depending upon your brand
- 3 tbsp Flaxseed Meal
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Kosher Salt
- 1/3 cup Mini Chocolate Chips
Instructions
- Line an 8×8- or 9×9-inch baking pan with parchment paper, leaving overhang on two sides like handles.
- Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over medium to medium-high heat. (Do not let the water boil, and make sure the water does not touch the bottom of the mixing bowl.) Stir and heat until the mixture is smoothly combined. Remove the bowl from the saucepan and turn off the heat.
- To the bowl with the peanut butter mixture, add the oats, protein powder, flaxseed, cinnamon, and salt. Stir to combine. The mixture will seem very dry at first but will come together as you stir. It won’t be sticky but should hold together when pressed (see recipe notes for more details). If the mixture is still fairly warm, pop the bowl into the refrigerator for a few minutes to let it cool, then stir in the chocolate chips. (Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!) Press evenly into the prepared pan and refrigerate for 1 hour or until firm.
- Lift the bars from the pan using the parchment handles and transfer to a cutting board. Slice into bars of desired size and enjoy.
Recipe Notes
The consistency of the bars will vary based on the brand of peanut butter you use. If they seem too loose, add a tablespoon or two of extra oats. If they seem too dry, add additional peanut butter, honey, or even water, 1 tablespoon at a time, until the bars hold together easily when pressed into the pan.
The nutritional information will vary based upon the brand of protein powder you use.
Store the bars at room temperature for up to 1 week or freeze for up to 3 months. I like to wrap mine individually, then remove them from the freezer as needed. You can also store them in the fridge, though I find they taste best at room temperature.