In a large bowl, mix together the oats and vanilla protein powder. Next, add the peanut butter, almond milk, and maple syrup, if desired. Stir until well combined and slightly sticky. The mixture should bind together but not be gooey.
Line a 9-inch square baking pan with parchment paper and press the mixture into the pan with a spatula until equally distributed. Place the pan in the freezer for 30 minutes.
Remove from freezer and cut the mixture into 8 equal-sized bars using a sharp knife. You may need to allow mixture to thaw out for a few minutes before you can cut through the bars.
Place each bar in a little Ziploc bag or saran wrap and store in fridge or freezer.
*You may need to adjust how much almond milk you add based on the type of protein powder used. Generally, I find that vegan protein powders produce a thicker consistency and usually require slightly more liquid that a whey protein powder. Add one additional tablespoon at a time until desired consistency is achieved.
*If you find the mixture to be sticky, wet the spatula with a bit of water before pressing it into pan to prevent it from sticking to the spatula.
*You can store these bars in the fridge for up to a week or in the freezer for up to three months.
Calories: 190kcal | Carbohydrates: 18g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 106mg | Potassium: 195mg | Fiber: 3g | Sugar: 2g | Calcium: 58mg | Iron: 1mg