1. Prepare the oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the oat mixture
In a large bowl, combine the rolled oats, oat flour, cinnamon, salt, and protein powder if using.
Add the peanut butter, honey, milk, and vanilla. Stir until everything is evenly combined and a thick, sticky mixture forms.
3. Make the berry filling
Add the berries, maple syrup, lemon juice, and chia seeds to a small saucepan.
Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries soften and release their juices.
Mix the cornstarch with the water in a small bowl. Stir it into the berries and cook for another 1–2 minutes, until the mixture thickens.
Remove from the heat and let it cool slightly.
4. Form the bottom layer
Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan.
Use the back of a spoon or the bottom of a glass to create an even layer.
5. Add the berry filling
Spread the warm berry mixture evenly over the oat base.
6. Add the topping
Crumble the remaining oat mixture over the berry layer.
Sprinkle with chopped peanuts or almonds.
Drizzle the tablespoon of honey over the top.
7. Bake
Bake for 25–30 minutes, until the edges are golden brown and the topping looks lightly toasted.
8. Cool completely
Remove from the oven and allow the bars to cool completely in the pan.
For the cleanest slices, refrigerate them for 1–2 hours after cooling.
9. Slice and serve
Lift the chilled slab from the pan using the parchment paper.
Cut into 8 bars or smaller squares and serve.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be individually wrapped and frozen for longer storage.
Protein note: The exact protein amount depends heavily on the protein powder, peanut butter, oats, and portion size. If you want each bar to contain around 11 g of protein, check the nutrition label of your ingredients and adjust the protein powder or number of servings accordingly.
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