Make sure you have all the ingredients ready. Measurement is key in baking! Set out your oats, peanut butter, honey, and all the rest to avoid scrambling during the mixing process.

In a large bowl, combine rolled oats, ground flaxseed, protein powder, shredded coconut, chia seeds, and ground cinnamon. Stir these dry ingredients until evenly mixed.

In a separate bowl, mix the smooth peanut butter, honey, melted coconut oil, vanilla extract, and finely grated orange zest. Make sure the peanut butter is soft enough to blend well.

Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is well incorporated. The mixture should be thick and slightly sticky.

Gently fold in the mini dark chocolate chips. It’s crucial to do this last to prevent them from melting in the mixture.

Line an 8x8 inch baking dish with parchment paper. Transfer the mixture into the dish and press it down firmly with a spatula or your hands. Ensure it’s even.

Refrigerate the mixture for at least two hours to allow it to firm up. This step is vital. If you don’t chill, you’ll end up with a crumbly mess instead of a perfect bar.

Once set, remove the bars from the dish using the parchment paper. Cut them into squares or rectangles as desired. Enjoy one right away!