Prime Equip Bar Recipe

Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides to lift the bars out later. Preheat oven to 325°F (160°C) if you prefer baked bars — the recipe can be made no-bake; for slightly firmer texture, bake for a short time (see step below).

In a large mixing bowl combine the rolled oats, almond flour, whey protein powder, ground flaxseed, chopped almonds, shredded coconut, and sea salt. Stir with a spatula or whisk until evenly distributed.

In a small saucepan over low heat (or in a microwave-safe bowl), combine the peanut butter, honey, corn syrup (or rice syrup), and melted coconut oil. Warm gently, stirring until the mixture becomes smooth and pourable — about 1–2 minutes on the stove or 30–45 seconds in the microwave. Do not boil.

Remove from heat and stir in the vanilla extract. Pour the wet mixture over the dry mix.

Using a spatula (or clean hands), fold the wet mixture into the dry ingredients until everything is evenly coated and the mixture sticks together when pressed. If the mixture is too dry, add 1 tablespoon more honey or 1 tablespoon coconut oil. If too sticky, add 1–2 tablespoons oats or protein powder.

Reserve 2 tablespoons of the chocolate chips and a small pinch of the chopped almonds and cherries for the top. Fold the remaining chocolate chips, dried cherries, and chia seeds into the bar mixture until distributed evenly.

Transfer the mixture into the prepared pan. Press firmly and evenly into the pan using the back of a spatula, a piece of parchment paper, or the bottom of a measuring cup. Aim for compact, tightly packed bars so they hold together when cut.

If making baked bars: bake in the preheated 325°F (160°C) oven for 10–12 minutes — this helps set the bars and deepen flavor. Remove and immediately press the reserved chocolate chips and toppings into the hot surface so they adhere. For no-bake bars: press in the reserved toppings after pressing the mixture into the pan.

Allow bars to cool completely in the pan at room temperature for at least 1 hour, or refrigerate for 30–45 minutes to firm up. Once firm, use the parchment overhang to lift the slab out of the pan and place on a cutting board.

Using a sharp knife, cut into 12 equal bars (3x4 grid) or 8 larger bars. Sprinkle a light pinch of sea salt flakes on top of each bar, if using.

Store bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For longer storage, freeze individually wrapped bars for up to 3 months; thaw at room temperature before eating.