No Bake, Nut-free, Gluten-free, Dairy-free Protein Bars - Yummy and Easy

This has to be one of the fastest and easiest protein bar recipes. It's perfect for athletes needing some on-the-go energy or for tossing into lunch bags. Great for people who need a nut-free protein or granola bar - but can be made with nuts if you'd prefer! It's very versatile and flexible - so try experimenting. It will take 5 minutes to toss these together!

No Bake, Nut-free, Gluten-free, Dairy-free Protein Bars

• 1/2 cup honey
  
• 1/2 cup maple syrup (to make it Vegan, use 1 cup of maple syrup and omit the honey)
• 1 cup soybutter, sunflower butter or nut butter (whichever is desired)
• 3 cups old fashioned oats (use Gluten-free to make gluten-free bars) OR use a blend of cereals and oats to total 3 cups. I use 2 cups oats, 1/2 cup Cheerios and 1/2 cup Kashi Go Lean Crunch (for added fiber and protein)
• 1 scoop protein powder (optional) 
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips (dairy-free, gluten-free if desired)

Grease a 9x13 pan or line it with parchment paper.

In a large bowl, combine the oats, cereal (if using), protein powder (if using) and salt

Put the honey and maple syrup in a small saucepan. Bring it to a gentle boil over medium heat. Boil for 1 minute. Turn off heat. Gently mix in the soybutter (or sunflower or nut butter) and stir until well combined.

Pour the warm mixture over the oats/cereal mixture. Mix until well combined.

Pack the mixture into the 9x13 pan. Press down firmly and pack it so the bars are flat and firm. I find using the bottom of a measuring cup works well.

Let cool slightly but while still soft, sprinkle the chocolate chips over the bars, then press the chips firmly into the bars.

Put the pan in the refrigerator until firm enough to cut cleanly. 

Wrap individually and store in the freezer. They will keep for a month or more in the freezer. If they last that long ;)