1. Line an 8×8-inch baking pan with parchment paper, leaving 2-inch overhang on two opposite sides for easy removal. Set aside.

2. In a large mixing bowl, combine rolled oats and protein powder. Whisk together thoroughly to break up any clumps and ensure even distribution. If using cocoa powder, add it with the dry ingredients.

3. In a medium microwave-safe bowl, combine almond butter, brown rice syrup, maple syrup, and melted coconut oil. Microwave for 30-45 seconds until warm and easily stirrable.

4. Stir vanilla extract and sea salt into the warm wet mixture until completely combined.

5. Pour the warm wet ingredients over the dry ingredients. Using a sturdy spatula or wooden spoon, mix vigorously for 1-2 minutes. The mixture will seem dry at first but will come together as you stir.

6. Do the squeeze test: Firmly squeeze a small handful of mixture in your palm. It should stick together in a compact ball. If it crumbles, add plant-based milk 1 tablespoon at a time, mixing thoroughly between additions, until mixture holds together.

7. If adding mix-ins like chocolate chips, dried fruit, or nuts, fold them in now with a few final stirs.

8. Transfer the entire mixture to the prepared pan. Using your hands or the back of a measuring cup, press the mixture VERY FIRMLY and evenly into the pan, paying special attention to corners and edges.

9. Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or preferably 4 hours, until completely firm.

10. Lift the chilled bars out of the pan using the parchment overhang. Place on a cutting board.

11. Using a sharp chef’s knife (wiped clean between cuts), cut into 12 bars (3 rows x 4 rows).

12. Wrap individual bars in parchment paper or plastic wrap for grab-and-go convenience. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.