Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the rolled oats, protein powder, baking powder, and salt.
- In another bowl, combine the milk, honey (or maple syrup), peanut butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Add in the chopped nuts and dried fruit if using, and stir to incorporate.
- Spread the mixture evenly in a greased baking dish.
- Bake for 25-30 minutes or until the edges are golden brown.
- Allow to cool before cutting into squares.
Nutrition
Notes
Protein Powder: I've learned that not all protein powders behave the same way here.
If yours is very absorbent, you might need an extra splash of milk to keep the mixture from getting too dry.
Storage: These squares keep beautifully in an airtight container in the fridge for up to a week.
I often double the batch and freeze half for quick breakfasts or post-workout snacks.
Make Ahead: You can mix the dry ingredients the night before to save time in the morning.
Just stir in the wet ingredients and bake when you're ready.
Common Mistake: Don't overmix the batter once you add the wet and dry ingredients together.
I've found that stirring just until everything comes together gives the best texture, and overworking it makes the squares dense and tough.
Serving Suggestions: I love warming a square in the microwave for about 15 seconds and topping it with a dollop of Greek yogurt or a drizzle of extra peanut butter for a more indulgent treat.
Dried Fruit: If your dried fruit is very hard or sticky, I recommend chopping it into smaller pieces before adding it to the batter.
This prevents clumps and ensures every bite has a little sweetness.
Baking Dish: A standard 8x8 inch baking dish works perfectly for this recipe.
If you use a larger dish, your squares will be thinner and may need a few minutes less baking time.