📖 Instructions

1. Prepare the oat flour: If you don’t have oat flour, you can make your own by blending rolled oats in a food processor or blender until it reaches a flour-like consistency. Measure out 1 cup for the recipe.
2. Combine dry ingredients: In a large mixing bowl, whisk together the oat flour, protein powder, and salt. Make sure to get rid of any lumps in the protein powder for a smoother texture.
3. Add wet ingredients: Add the honey and melted coconut oil to the dry ingredients. Stir well until everything is combined. The mixture should be slightly sticky but not too wet. If it's too dry, add a teaspoon of water at a time until it reaches the right consistency.
4. Press into baking sheet: Line an 8x8 inch baking sheet with parchment paper, leaving some overhang on the sides. Press the protein bar mixture evenly into the prepared baking sheet. Use the back of a spoon or your hands to flatten it. Make sure it's compact and even so the bars hold together well.
5. Make the salted caramel sauce: In a medium saucepan, combine the butter, brown sugar, honey, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
6. Boil the caramel: Once the mixture is smooth, bring it to a boil. Continue to cook, stirring occasionally, for about 2-3 minutes, or until the caramel thickens slightly. Be careful not to burn it!
7. Remove from heat and add vanilla: Remove the saucepan from the heat and stir in the vanilla extract. The caramel should be smooth and glossy. If it seems too thick, add a tablespoon of milk to thin it out.
8. Pour caramel over bars: Pour the salted caramel sauce evenly over the protein bar base in the baking sheet. Spread it out with a spatula to ensure every part is covered.
9. Sprinkle with sea salt: Sprinkle a generous amount of sea salt flakes over the caramel layer. This adds a wonderful salty contrast to the sweetness of the caramel.
10. Chill in refrigerator: Place the baking sheet in the refrigerator and chill for at least 2 hours, or until the caramel is firm. This will make it easier to cut the bars neatly.
11. Cut into bars: Once the bars are firm, lift them out of the baking sheet using the parchment paper overhang. Place them on a cutting board and use a sharp knife to cut them into bars of your desired size. I like to cut mine into 12 bars, but you can make them smaller or larger as you prefer.
12. Enjoy your protein bars: Store the protein bars in an airtight container in the refrigerator. They're best enjoyed cold, straight from the fridge. And hey, don't forget to pat yourself on the back – you just made something amazing!