Sweet Treat O'Clock

Preheat the oven to 350°F (350°F) for a quick toast, then turn it off before mixing.

In a dry skillet over medium heat, lightly toast the rolled oats for 3‑4 minutes, stirring frequently, until fragrant. Transfer to a large mixing bowl and let cool slightly.

Add the vanilla whey protein powder, chopped dried cranberries, chia seeds, and a pinch of salt to the oats; stir to combine.

In a small microwave‑safe bowl, combine the honey and softened almond butter. Microwave on high for 20‑30 seconds, then stir until smooth and fully blended.

Pour the honey‑almond butter mixture over the dry ingredients. Using a sturdy spoon or spatula, mix thoroughly until the mixture is evenly coated and begins to clump together.

Line a small square pan (about 8×8 inches) with parchment paper. Transfer the mixture into the pan, pressing firmly with the back of a spoon or a piece of parchment to create an even, compact layer.

Refrigerate the pan for at least 30 minutes, or until the bars are firm enough to cut.

Remove from the refrigerator, lift the mixture out using the parchment paper, and cut into 4 equal bars or squares.

Store the bars in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.