Stop buying protein bars. Make these instead.

Ingredients

• 60 g Instant Oatmeal (blended into oat flour)
• 50 g Whey Protein Powder (Chocolate flavor) (Legion cocoa cereal flavor or similar)
• 75 g Powdered Peanut Butter (reduces fat and calories)
• 1.5 tbsp Dark Cocoa Powder (for rich chocolate flavor)
• 0.5 tbsp Black Cocoa Powder (adds deep color, optional)
• 1 tsp Kalema Sea Salt (crunchy finishing salt)
• 120 g Greek Yogurt (helps bind the dough)
• 45 ml Almond Milk (any liquid works; coffee optional)
• 30 g Dark Chocolate (70% cacao or higher)
• 1 tsp Coconut Oil (adds glossy texture to topping)

Instructions

1. Make Oat Flour

   Add 60 g instant oatmeal to a dry blender and blend until a fine powder forms. Shake the blender if oats stick to the blades.

   Time: PT2M

2. Sift Cocoa Powders

   Combine 1.5 tbsp dark cocoa powder and 0.5 tbsp black cocoa powder in a small bowl and sift through a fine mesh sieve to remove lumps.

   Time: PT1M

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together the oat flour, whey protein powder, powdered peanut butter, sifted cocoa blend, and 1 tsp sea salt until evenly distributed.

   Time: PT2M

4. Add Wet Ingredients and Form Dough

   Add 120 g Greek yogurt and 45 ml almond milk to the dry mixture. Using a silicone spatula, mix until a sticky dough ball forms. Do not add extra liquid; the dough should be crumbly but hold together.

   Time: PT3M

5. Rest the Dough

   Let the dough rest in the bowl for 10 minutes. This allows the oat flour to absorb moisture and the texture to firm up.

   Time: PT10M

6. Press Dough into Dish

   Line a glass baking dish with plastic wrap. Transfer the dough into the dish and press it into an even, flat layer. If sticky, lightly spray fingertips with oil spray or dampen with water.

   Time: PT3M

7. Melt Chocolate Topping

   Place 30 g dark chocolate and 1 tsp coconut oil in a microwave‑safe bowl. Microwave on high for 60 seconds, then stir; the residual heat will finish melting the chocolate.

   Time: PT1M

8. Spread Chocolate Layer

   Pour the melted chocolate over the pressed dough and spread it evenly with the spatula.

   Time: PT2M

9. Chill to Set

   Place the dish in the freezer for 20 minutes (or refrigerator for 1 hour) until the chocolate hardens and the bars are firm.

   Time: PT20M

10. Add Finishing Salt

    Sprinkle a pinch of Kalema sea salt evenly over the chocolate surface.

    Time: PT1M

11. Cut and Serve

    Remove the plastic wrap, lift the slab onto a cutting board, and cut into five equal bars.

    Time: PT1M

Nutrition Facts

Calories

199

Protein

19 g

Carbohydrates

21 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Instant Oatmeal: Rolled oats (blended)
• Instead of Whey Protein Powder (Chocolate flavor): Plant‑based protein powder
• Instead of Powdered Peanut Butter: Regular peanut butter (adjust calories)
• Instead of Dark Cocoa Powder: Natural cocoa powder
• Instead of Black Cocoa Powder: More dark cocoa powder
• Instead of Kalema Sea Salt: Coarse sea salt
• Instead of Greek Yogurt: Regular plain yogurt
• Instead of Almond Milk: Water, Regular milk, Brewed coffee
• Instead of Dark Chocolate: Milk chocolate (will be sweeter)
• Instead of Coconut Oil: Butter, Melted ghee

Equipment Needed

• Blender
• Large Mixing Bowl
• Fine Mesh Sieve
• Silicone Spatula
• Kitchen Scale
• Measuring Spoons
• Microwave
• Glass Baking Dish or Meal‑Prep Container
• Plastic Wrap
• Oil Spray (optional) (optional)

Critical Steps — Do Not Skip

• Blending oatmeal into a fine oat flour
• Resting the dough for 10 minutes
• Properly melting chocolate without burning
• Chilling the bars until the chocolate fully sets

Chef Tips from the Video

• Lightly oil your fingertips or dampen them with water to prevent dough from sticking while pressing.
• Use parchment paper under the plastic wrap for an even smoother top surface.
• For extra crunch, sprinkle a few extra sea‑salt crystals just before the chocolate fully sets.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individually wrapped bars for up to 1 month.

Room temperature: Not recommended; bars may become soft.

Make-Ahead Tips

• Prepare the oat flour in bulk and store in an airtight jar for future batches.
• The dough can be assembled and refrigerated up to 24 hours before adding the chocolate topping.
• Chocolate topping can be made ahead and kept in the fridge; re‑warm briefly before spreading.

Frequently Asked Questions