Ingredients
Scale
- 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
Instructions
- Spray an 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 (Trader Joe’s or Kirland brands are the best). 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.
Notes
You can also make these bars into balls for an easier recipe and smaller serving size! It will make around 25 1 tablespoon-sized balls.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 342
- Sugar: 30
- Fat: 14
- Carbohydrates: 17
- Protein: 13