Preparation Steps

• Toast the oats in a dry skillet over medium heat, stirring frequently, until fragrant and slightly darker (about 3–4 minutes). Transfer to a bowl and let cool for a few minutes.
• In a separate large bowl, warm the peanut butter briefly (10–15 seconds in the microwave) so it’s easy to stir. Add mashed banana, honey, vanilla, cinnamon, and a pinch of salt; whisk until smooth and combined.
• Stir the toasted oats, ground flaxseed, and protein powder into the wet mixture. Use a spatula to fold everything together until the mixture forms a thick, sticky dough. If it feels too dry, add 1–2 tablespoons of milk (dairy or plant) until pliable; if too wet, add a tablespoon of oats or protein powder.
• Fold in your chosen mix-ins evenly, taking care not to overwork the dough. The texture should be soft but hold together when pressed.
• Line a 9x9-inch pan with parchment paper, leaving an overhang for easy removal. Spoon the mixture into the pan and press very firmly to compact—press with the back of a measuring cup or place a second sheet of parchment over the top and even out with a small rolling pin or flat-bottomed jar.
• Refrigerate the pressed slab for at least 2 hours (or freeze 20–30 minutes for a quicker set). Once firm, lift out using the parchment overhang and cut into 16 bars.
• Store the bars in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Bring to room temperature a few minutes before eating if frozen.