Chewy, peanut butter oat bars packed with protein — perfect for fueling a high school athlete between classes or practice.

INGREDIENTS
• 2 cups old-fashioned rolled oats
• 1 cups vanilla or chocolate protein powder (make sure it is 3rd party tested)
• 1 cups creamy peanut butter
• 1/2 cup honey
• 1/3 cup milk (any kind)
• 1/2 cup mini chocolate chips
• 2 Tablespoons ground flaxseed
• 1/3 teaspoon salt

DIRECTIONS
1. Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
2. In a large bowl, stir together oats, protein powder, ground flaxseed, and salt until evenly combined.
3. In a small saucepan over low heat, warm peanut butter, honey, and milk together, stirring until smooth and fully combined, about 2-3 minutes.
4. Pour the warm peanut butter mixture over the dry ingredients and stir until a thick, uniform dough forms. Let cool for 5 minutes, then fold in mini chocolate chips.
5. Transfer the mixture to the lined pan. Using the back of a spoon or your hands (lightly wet them to prevent sticking), press the mixture firmly and evenly into the pan.
6. Refrigerate uncovered for at least 1 hour, or until firm enough to slice cleanly.
7. Lift the block out using the parchment overhang. Slice into 12 bars. Wrap individually in parchment or plastic wrap for easy grab-and-go packing.

NOTES
Store in the fridge for up to 2 weeks, or freeze for up to 3 months — just thaw a bar for 10-15 minutes before eating.  For a nut-free version, swap peanut butter for sunflower seed butter.