Ingredients:

  • 1.5 cups (150g) Rolled oats
  • 2 scoops (60g) Vanilla/PB protein powder
  • 0.25 tsp Fine sea salt
  • 1 tsp Ground cinnamon
  • 0.75 cup (190g) Creamy natural peanut butter
  • 0.25 cup (85g) Honey or maple syrup
  • 1 tsp Pure vanilla extract
  • 1 tbsp Unsweetened almond milk
  • 0.33 cup (60g) Mini semi sweet chocolate chips
  • 0.33 cup (60g) Mini candy coated chocolate gems

Instructions:

  1. Combine Dry Base: Whisk the 1.5 cups rolled oats, 2 scoops protein powder, sea salt, and cinnamon in your bowl. Note: This ensures the salt and cinnamon are evenly distributed before the wet glue hits the dry bits.
  2. Prepare Wet Binders: Add the 0.75 cup peanut butter, 0.25 cup honey, and 1 tsp vanilla extract to the center of the dry mix. Note: If your peanut butter is from the bottom of the jar and dry, microwave it for 15 seconds first.
  3. Incorporate the Liquid: Add 1 tbsp almond milk to the bowl. Note: This provides the slake needed for the protein powder to dissolve properly.
  4. Fold the Dough: Use your spatula to press and fold the mixture until no dry streaks of protein powder remain.
  5. Add the 'Monster' Mix ins: Gently fold in the 0.33 cup mini chocolate chips and 0.33 cup mini candy gems. Note: Adding these last prevents the candy colors from bleeding into the dough.
  6. The Precision Chill: Place the bowl in the fridge for exactly 30 minutes. Note: This allows the oats to fully hydrate, making the dough less sticky to your hands.
  7. Scoop and Portions: Use your scoop to portion out 19 servings. Note: Keeping them uniform ensures they all cure at the same rate in the fridge.
  8. The Final Roll: Roll each portion between your palms until the surface looks smooth and oily.
  9. Setting the Shape: Arrange them on a parchment lined tray. Chill for 15 more minutes until firm to the touch.