Ingredients
3 cups gluten-free rolled oats, blended into a flour
1 cup protein powder (I used a mild vanilla pea protein)
1/4 tsp sea salt
1/4 tsp cinnamon
1 cup peanut butter (or use any nut butter of your choice)
1 cup maple syrup (or use honey if you’d like)
1/3 cup dairy-free chocolate chips or raw cacao nibs
Directions
Stir together oat flour, protein powder, sea salt and cinnamon.
Add in peanut butter and maple syrup, stirring well to combine. Mixture will be rather thick and dry. Add in a splash of almond milk if necessary.
Stir in chocolate chips or raw cacao nibs, distributing evenly.
Press the mixture into a wax paper-lined 9x13 pan, using a rolling pin on top to smooth if necessary.
Place in freezer for about 10 minutes for bars to harden up. Remove and cut into 20 bars.
To store: Wrap each bar individually in plastic wrap and store in the freezer in a container or air-tight bag.
3 cups gluten-free rolled oats, blended into a flour
1 cup protein powder (I used a mild vanilla pea protein)
1/4 tsp sea salt
1/4 tsp cinnamon
1 cup peanut butter (or use any nut butter of your choice)
1 cup maple syrup (or use honey if you’d like)
1/3 cup dairy-free chocolate chips or raw cacao nibs
Directions
Stir together oat flour, protein powder, sea salt and cinnamon.
Add in peanut butter and maple syrup, stirring well to combine. Mixture will be rather thick and dry. Add in a splash of almond milk if necessary.
Stir in chocolate chips or raw cacao nibs, distributing evenly.
Press the mixture into a wax paper-lined 9x13 pan, using a rolling pin on top to smooth if necessary.
Place in freezer for about 10 minutes for bars to harden up. Remove and cut into 20 bars.
To store: Wrap each bar individually in plastic wrap and store in the freezer in a container or air-tight bag.
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