Instructions

• Line an 8 x 8-inch pan with parchment paper, leaving some overhang on two sides; set aside.
• In a large bowl, combine 2 cups rolled oats, 1 cup crispy rice cereal, 1/4 cup cocoa powder, and 3/4 cup protein powder; stir to evenly distribute.
• In a microwave-safe bowl or small saucepan, combine 1/2 cup almond butter and 1/2 cup maple syrup. Warm gently—microwave in 20–30 second intervals stirring between, or heat over low on the stove—until the mixture is smooth and pourable. Do not boil.
• Remove the warmed mixture from heat and stir in 1 teaspoon peppermint extract.
• Pour the wet mixture over the dry ingredients and stir with a spatula until combined. If the mixture is too dry or crumbly to hold together, add up to 1 tablespoon water, 1 teaspoon at a time, stirring after each addition, until the mixture holds together when pressed.
• Transfer the mixture to the prepared pan and press firmly and evenly into the pan using the back of a spatula or your hands to compact it.
• Refrigerate for about 30 minutes, or until firm. Use the parchment overhang to lift the block from the pan and cut into bars.