Ingredients
Method
- Line an 8x8 or 9x9 baking dish with parchment paper, ensuring overhang for easy removal.
- In a large mixing bowl, combine the peanut butter, maple syrup, mashed banana, vanilla extract, protein powder, flax meal, quick-cooking oats, crispy rice cereal, and sea salt until thoroughly mixed. Gently fold in the chocolate chips.
- Press the mixture very firmly and evenly into the prepared baking dish, using the back of a spoon or your hands.
- Freeze for 30 minutes or until the bars are completely firm.
- Lift the bars from the baking dish by pulling up on the parchment paper overhang. Place on a cutting board and cut into 12 equal bars using a sharp knife.
Notes
- For an extra crunch, add a handful of chopped nuts like almonds or walnuts to the mixture before pressing.
- If your protein powder makes the mixture too dry, add an extra teaspoon of maple syrup or a splash of non-dairy milk until it reaches a firm, moldable consistency.
- Store the finished protein bars in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. When I store mine in the freezer, I individually wrap them for easy grab-and-go access. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your protein powder makes the mixture too dry, add an extra teaspoon of maple syrup or a splash of non-dairy milk until it reaches a firm, moldable consistency.
- Store the finished protein bars in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. When I store mine in the freezer, I individually wrap them for easy grab-and-go access. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.