No-Bake Protein Bars

vegan, gluten-free, soy-free, nut-free (potentially)

Adapted from Angela Liddon's recipe on OhSheGlows.com

This is a hot-weather breakfast that I never get tired of eating! It tastes almost like cookie dough, but it's surprisingly wholesome and filling. I make a big batch about once every two weeks and store them in the freezer for quick and easy breakfasts.
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Yield: 12 bars / Prep Time: 15 min / Chill time: 15 min

Double batch ready to go in the freezer

Serve with fruit for a healthy, satisfying breakfast

Ingredients:

• 2 cups rolled oats, divided
• 1/2 cup rice crisp cereal (or other puffed cereal)
• 1/4 teaspoon fine grain sea salt, to taste
• 1/2 cup natural peanut butter, almond butter, or sunflower seed butter
• 1/2 cup pure maple syrup 
• 1 teaspoon pure vanilla extract
• 3 tablespoons mini dark chocolate chips (I use Enjoy Life brand)

Directions:

1. Line an 8-inch square pan with parchment paper.
2. Using a blender, food processor, or coffee grinder, blend 1 cup of the oats into a fine flour.
3. Mix the whole oats, oat flour, rice crisp, and salt together in a large bowl.
4. Add in the nut/seed butter, maple syrup, and vanilla, stirring well to combine. If the mixture is too dry or crumbly, add a splash of non-dairy milk and mix again.
5. Press firmly into pan, add chocolate chips, and smooth top with a rubber spatula. Pop into the freezer.
6. After freezing the bars for about 15 minutes, remove from freezer and slice into bars.
7. Leaving space or parchment paper between each bar, store in the freezer in an air-tight freezer bag or container.

*If you want an extra boost of protein, substitute 1/2 cup of unsweetened protein powder for 1/2 cup of the oat flour.
*If you'd prefer protein balls, simply roll the batter into balls and store in the freezer for easy future snacks.
*This recipe can easily be doubled if using a larger casserole dish or making balls.