Directions

1. In a large mixing bowl, combine the rolled oats, protein powder, shredded coconut, chopped nuts, ground flaxseed or chia seeds, ground cinnamon, and a pinch of salt. Mix well.

2. In a separate microwave-safe bowl or on the stovetop, heat the almond butter, rice malt syrup, and almond milk until they are well combined and slightly runny. Be careful not to overheat; you just want to make it easier to mix.

3. Pour the wet mixture over the dry ingredients in the mixing bowl. Add the vanilla extract. Stir until all the ingredients are well combined. The mixture should be sticky and hold together.

4. Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.

5. Transfer the mixture into the prepared pan. Use a spatula or your hands to press it down firmly and evenly.

6. Place the pan in the refrigerator for at least 1-2 hours to allow the bars to set.

7. Once the bars have set, remove them from the pan using the parchment paper overhang. Place them on a cutting board and slice into bars or squares of your desired size.

8. Store the bars in an airtight container in the refrigerator for freshness. They can also be individually wrapped for convenience.