Preparation Steps

• Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides to lift the slab out later. Lightly oil the parchment if you prefer easier release.
• Combine the nut butter, honey, and butter (or coconut oil) in a small saucepan set over low heat. Warm gently, stirring constantly, until the mixture is glossy and smooth — about 2 to 3 minutes. Remove from heat and stir in the vanilla.
• In a large bowl, whisk together the oats, flaked coconut, protein powder (if using) and the measured 1/8 tsp sea salt so the dry items are evenly distributed.
• Pour the warm nut-butter mixture over the oat mixture. Use a sturdy spatula or wooden spoon to fold and press the wet ingredients into the oats until every bit is coated and the mixture holds together when squeezed.
• Fold in half of the chocolate chips so they are mixed through. Transfer the mixture to the prepared pan and press it very firmly into an even layer — use the bottom of a measuring cup or a piece of parchment to compact it tightly.
• Scatter the remaining chocolate chips on top. For a neat finish, press them lightly into the surface. Sprinkle a small pinch of flaky sea salt across the top to boost flavor.
• Chill the pan in the freezer for 15 minutes to set quickly, then move it to the refrigerator for another 30 minutes until firm. This two-step chilling firms the bars evenly and helps slicing cleanly.
• Lift the chilled slab from the pan using the parchment overhang and place it on a cutting board. Trim any uneven edges and slice into 18 bars (3 rows by 6 columns) or your preferred size. Store bars in an airtight container in the fridge for up to 10 days or freeze for longer storage.