Klean & Long Klean Bar Recipe

Combine dry ingredients

In a large mixing bowl, add 2 cups rolled oats, 1/2 cup almond flour, 3/4 cup whey protein powder, 1/4 cup ground flaxseed, 2 tablespoons chia seeds, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Whisk or stir thoroughly until evenly distributed and there are no clumps of protein or flax.

Set the dry mixture aside while you prepare the wet ingredients so flavors and textures are ready to combine.

Warm and combine wet ingredients

In a small saucepan over low heat (or in a microwave-safe bowl for 20–30 seconds), warm 3/4 cup natural peanut butter and 1/3 cup honey just until runny and easily stirrable. Stir in 1/4 cup unsweetened applesauce and 1 teaspoon vanilla extract until smooth. Remove from heat and ensure mixture is slightly cooled but still pourable.

If using a thicker nut butter and the mixture seems too stiff to combine later, add 1–2 tablespoons water or almond milk to loosen.

Combine wet and dry

Pour the warmed wet mixture into the bowl with the dry ingredients. Using a sturdy spatula or wooden spoon, fold and press until all dry bits are moistened and a cohesive, slightly sticky dough forms. If the mixture is crumbly and does not hold when pressed, add up to 2 tablespoons water or almond milk, 1 tablespoon at a time, until it holds together but is not overly wet.

Fold in mix-ins

Gently fold in 1/4 cup mini dark chocolate chips, 2 tablespoons shredded coconut, and 1/4 cup toasted chopped almonds (or walnuts). Reserve a small handful (about 1 tablespoon) of the nuts and coconut to press on top for a finished look if desired.

Taste a small pinch and adjust sweetness by adding an extra teaspoon of honey if you prefer sweeter bars; mix thoroughly.

Press into pan

Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Transfer the bar mixture to the pan and press firmly and evenly into the pan using the back of a spoon, an offset spatula, or parchment paper over the top for a very smooth finish. Press the reserved nuts/coconut on top.

Chill to set

Cover the pan loosely with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, until the bars are firm and sliceable. For quicker setting, place in the freezer for 20–30 minutes (watch carefully so they don't freeze solid).

Slice into bars

Use the parchment overhang to lift the set block from the pan onto a cutting board. With a sharp knife, cut into 8 equal bars (or 12 for smaller snack bars). If the bars stick to the knife, wipe it clean between cuts and dip briefly in hot water.

Storage

Store finished bars in an airtight container. Keep refrigerated for up to 10 days, or freeze individually wrapped for up to 3 months. Let frozen bars thaw in the fridge or at room temperature for 20–30 minutes before eating.