In a saucepan over low heat, combine almond butter, honey, and coconut oil. Stir until smooth, then remove from heat and add vanilla extract.
In a large mixing bowl, combine oats, protein powder, chia seeds, nuts, and dried fruit.
Pour the almond butter mixture over the dry ingredients and mix until everything is evenly coated.
Line a 12-cupcake tin with silicone liners or an 8x8-inch pan with parchment paper and press the mixture firmly into the pan.
Sprinkle chocolate chips on top (if using) and gently press them into the mixture.
Refrigerate for at least 2 hours until firm. Once set, cut into bars or squares—or use the cupcake tin method below!
Store in an airtight container in the fridge for up to a week.
