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
Spray a 9×9-inch cake pan with coconut oil cooking spray or line with parchment paper and set aside.
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.
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.
Using your hands, press the dough into the cake pan. Then, use a spatula to make it smooth and even all the way around.
Pop the cake pan into the freezer for about 30 minutes to set.Remove and then cut into 10 bars with a sharp knife.