1 cup gluten-free rolled oats
1/4 cup vanilla protein powder
2 tablespoons flax meal
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup unsalted peanut butter or any nut butter
1/4 cup coconut sugar
1 tablespoon coconut oil melted
1 teaspoon vanilla extract
1/4 cup maple syrup
3 tablespoons mini chocolate chips dairy-free
Preheat oven 350 F. Prepare an 8-inch x 8-inch square baking dish by lining with parchment paper.
To a small bowl, combine vanilla, maple syrup, melted coconut oil, peanut butter and sugar. Mix to combine well.
To a larger bowl, combine rolled oats, protein powder, flax meal, cinnamon and salt.
Add wet ingredients to the dry ingredients until fully incorporated. Then fold chips into the batter dispersing them well.
Transfer the batter to the baking dish, spreading into an even layer with a spatula pressing into the corners. I found using my hands was helpful!
Bake 17 minutes. Remove from the oven, cool in the pan 20 minutes. Lift the parchment paper out of the baking pan and set on a cutting board. Slice into 16 bars.
Optional: drizzle melted chocolate over the top. Makes 16 bars