- Pulse oats and coconut in food processor until fine. Set aside.
- In bowl, mix protein powder, banana, peanut butter, honey, chia seeds, hemp seeds, cocoa powder and salt until blended. Then mix in reserved oat and coconut mixture.
- Using damp hands or flat bottom of cup or mug, press mixture into 13 x 9-inch (3 L) parchment paper-lined baking pan. Cover and refrigerate 4 hr. or up to 24 hr. Cut into 24 bars and refrigerate.
Tip: To store individual bars, wrap each in plastic wrap and keep in airtight container in fridge. Store up to 3 days or freeze up to 2 weeks.