Mix the dry ingredients. In a large bowl, combine the rolled oats, whey protein powder, ground flaxseed, cinnamon, and salt. Stir in the chopped peanuts, raisins, chopped dates, and optional chocolate chips.
Add the wet ingredients. Add the peanut butter, Greek yogurt, mashed banana, maple/agave (if using), and vanilla. Mix thoroughly until everything is well combined and sticky. The mixture should hold together when pressed. If it feels too dry, add an extra tablespoon of peanut butter or a tiny splash of almond milk. If too wet, add a tablespoon of oats or flax.
The sticky, delicious mixture after adding yogurt, banana & maple
Press into a pan (for bars). Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides. Transfer the mixture to the pan and press it down very firmly and evenly with your hands, a spatula, or the bottom of a measuring cup. The firmer you press, the better the bars will hold when cut.
Scooping the mixture into the parchment-lined pan
Chill. Cover and refrigerate for 30–60 minutes (or freeze 15–20 minutes) until firm.
Cut & store. Lift the slab out using the parchment overhang. Cut into 12–16 bars or squares with a sharp knife. Store in an airtight container in the fridge for 5–7 days or freeze for up to 2–3 months.
Pressed, chilled, and ready to cut into perfect breakfast bars!
Prefer Bites Instead of Bars?
Simply roll the finished mixture into 20–24 small balls (about 1–1½ tablespoons each) instead of pressing into a pan. Chill 15–30 minutes until firm. Same delicious flavor, fun portable shape!