INGREDIENTS
2 cups rolled oats
10 Medjool dates, pitted
1 cup peanut butter, drippy
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup vanilla protein powder (usually two scoops)
Pinch of salt
METHOD
Step 1
Spray a 9×9-inch cake pan with coconut oil cooking spray or line with parchment paper and set aside.
Step 2
Place rolled oats in a high-speed food processor (I use a Ninja).Process on high for about 30 seconds or until you’ve turned your oats into an oat flour.
Step 3
Add in the rest of the ingredients to your food processor and process on high for 1 to 2 minutes, stopping often to scrape the sides. You’ll want to make sure you use a drippy peanut butter for this recipe. At this point, the dough should be similar to cookie dough.
Step 4
Using your hands, press the dough into the cake pan. Then, use a spatula to make it smooth and even all the way around.
Step 5
Pop the cake pan into the freezer for about 30 minutes to set.Remove and then cut into 10 bars with a sharp knife.