Line an 8×8-inch baking dish with parchment paper for easy removal. Gather all ingredients to streamline the process.

In a large mixing bowl, combine the protein powder, rolled oats, and chopped nuts. Stir until evenly distributed.

In a microwave-safe bowl or small saucepan, gently heat the nut butter and honey/maple syrup until they soften and mix easily. Remove from heat and stir in the vanilla extract, if using.

Pour the wet ingredients into the dry mixture. Stir until fully combined. Gradually add the almond milk, one tablespoon at a time, until the mixture holds together but isn’t too wet.

Fold in any optional add-ins like chocolate chips, chia seeds, or flaxseeds for added flavor and nutrition.

Transfer the mixture to your prepared baking dish. Use a spatula or your hands to press it down firmly and evenly.

Refrigerate the pan for at least 1–2 hours or until the mixture firms up.

Remove the set mixture from the pan and cut it into bars or squares. Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.