- In a large bowl combine rolled oats, protein powder, chia seeds and sea salt.
- In a small bowl combine almond butter and brown rice syrup.
- Add almond butter mixture to oat mixture and top with vanilla extract and almond milk.
- Stir until ingredients all come together in a sticky ball.
- Stir in chocolate chips.
- Line an 8 x 8 (or 9 x 9) inch baking pan with plastic wrap.
- Press bars into pan and flatten the sides and top until even.
- Place in freezer for 15 minutes.
- Remove from freezer and lift out of pan using plastic wrap.
- Cut into 12 bars.
- Will keep in fridge for several weeks or freezer for several months.
*I’ve made these with both hemp and whey protein. Both are delicious! The hemp has a slightly earthier taste and will change the colour to a darker colour than is pictured.