1 8-inch square pan
2 cups quick-cook rolled oats
6 tablespoons protein powder
1 cup toasted almonds
1/2 cup dried, unsweetened cranberries
1/3 cup peanut or almond butter
1/2 cup honey
Pinch of salt
1 package (6 ounces or 1 1/4 cups) Driscoll’s Blueberries
In a big bowl, place the oats, protein powder, almonds and dried cranberries and stir them together. Add the peanut butter and honey, using a rubber spatula or wooden spoon, and stir until mixture is thoroughly combined. Fold in the blueberries. Some will burst as they’re mixed in, but that’s fine.
Line an 8″ square pan with plastic wrap so that the excess plastic hangs over the edge. Press the oat mixture into the pan. Fold the plastic wrap over the oat mixture and cover with additional plastic, if needed.
Refrigerate until firm, about an hour. Cut into 12 bars or squares, and individually wrap them and keep refrigerated until ready to eat.