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.