Step 1

Line a 4x7-inch pan or baking dish with parchment paper. Set aside.

Step 2

In a small mixing bowl, whisk together the rolled oats, oat flour, almond flour, pea protein, and cinnamon. Stir in the maple syrup, almond butter, vanilla extract, and dark chocolate chips.

Step 3

Mix until it forms a dough. It should hold together well but not be too sticky. If it's too sticky, add more oat flour, if it's too dry, add more almond butter.

Step 4

Transfer the mixture to the prepared pan and press it firmly into an even layer. You may place parchment paper on top and flatten it with the bottom of a glass.

Step 5

Prepare the caramel layer: Whisk together the almond butter, maple syrup, melted coconut oil, vanilla extract, and salt.

Step 6

Spread the caramel on top of the cookie dough base into an even layer. Transfer the pan to the refrigerator for at least 1 hour.

Step 7

Melt the chocolate chips and coconut oil over a double boiler. Once melted, pour the chocolate over the caramel layer and spread it evenly using a spatula. Refrigerate until the chocolate has hardened.

Step 8

Remove from the pan and cut into about 15 small squares using a sharp knife.

Step 9

Protein bars will keep for up to 2 weeks in the refrigerator or 1 week at room temperature.