Ingredients
Method
Preparation
- Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, whisk together the rolled oats, protein powder, almond flour, and sea salt until evenly combined.
- Add the chopped dried cranberries and fresh orange zest to the dry mixture and stir well.
- In a medium microwave-safe bowl, combine the creamy almond butter and honey. Microwave for 20 seconds and stir until smooth.
- Stir the fresh orange juice and non-alcoholic vanilla extract into the almond butter mixture.
- Pour the wet ingredients over the dry ingredients and mix with a sturdy spatula until a thick, sticky dough forms.
- Transfer the mixture to the prepared baking pan and press down firmly with your hands or the bottom of a flat glass to create an even layer.
- Remove the top piece of parchment and refrigerate for at least one hour to let it set.
- Once firm, lift the bars out using the parchment overhang and slice into 10 to 12 rectangular bars.
Notes
Store in an airtight container at room temperature for up to a week or refrigerate for up to two weeks. They can also be frozen for up to three months.
