Ingredients
Scale
- 1 1/2 cups (120 g) quick oats (GF if needed)
- 1/2 cup (40 g) protein powder*
- 2 Tbsp (14 g) ground flax
- 1/4 tsp salt
- 1/4 cup (64 g) almond butter**
- 1/4 cup (80 g) brown rice syrup (or honey)
- 1/2 cup (120 ml) unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup (70 g) pumpkin seeds
- 1/2 cup (80 g) dried fruit***
- 1/4 cup (45 g) mini dairy-free chocolate chips
Instructions
- Preheat your oven to 350F (176C) and line an 8×8 (20×20 cm) baking pan with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a large mixing bowl, combine the oats, protein powder, flax, and salt. Set aside.
- In a medium-sized mixing bowl, combine the almond butter, syrup, almond milk, and vanilla, mixing until fully combined. Pour the wet mix into the dry ingredients and stir until fully incorporated. Finally, stir in the seeds, dried fruit, and chocolate chips.
- Pour the mixture into your prepared baking pan and use your hands to spread the mixture evenly in the pan, pressing down firmly.
- Bake for 18-20 minutes, until the centre has set and the edges begin to turn golden brown. Remove the bars from the oven and let them cool in the pan for 20 minutes before cutting them into individual bars. Store them at room temperature for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Notes
* I’ve tried these with both whey and plant-based powders, and both work just fine so feel free to use whichever you have on hand. Just make sure you like the flavour because it -will- shine through in the bars. OR you can totally leave out the protein powder and replace it with an extra 1/2 cup (40 g) of oats. ** Feel free to use whichever nut/seed butter you like the most. *** I used a mix of raisins and dried cranberries, but you could really use any dried fruit that you love. Just make sure to chop bigger ones like dates or apricots into smaller pieces.
- Prep Time: 10 mins
- Cook Time: 20 mins