Protein bars are a good substitute meal, they are around 250/300 calories, and above all a useful snack after training and a resource for those who have little time to prepare something or are traveling. Most of the time they are not very easy to do , as they often involve refrigeration or oven steps. The point is that often those on the market, as tempting as they are, do not personally find them so healthy: they generally contain sugar and sweeteners, artificial flavors, a mix of soy protein isolate, soy lecithin and whey protein. The taste? It is often disappointing, sometimes mealy, other chewy

And the price is also high, since a good retail bar can cost up to three euros! 
Of course, obviously this is not something necessary, but often having protein bars on hand solves some of the situations I described to you at the beginning.
For example, a bar would have helped me today, when I found myself skipping my lunch break for two important appointments right after the gym, and in the end I went to a bar to get something to eat. Result? A juice (sorry, we don’t make juice) and a croissant (sorry, we don’t make toast, we don’t have sandwiches, etc.). So, returning home, I immediately looked for a practical recipe, and now my peanut butter protein bars are resting on the table. 

Here is the recipe, in my opinion infallible:
ingredients for 16 bars
400 gr of mignon oat flakes (you can find them from the bio: otherwise pass the normal oat flakes to the mixer to obtain a finer texture)
340 grams of peanut butter
250 ml of coconut milk (the real one, also called “coconut cream”: you can find it from the bio; we do not refer to coconut-based drinks such as Alpro)
150 gr of neutral whey protein powder or vanilla flavor

The procedure is beastly simple: mix the coconut milk with the protein powder, being careful to avoid lumps. Add the peanut butter. You will get a creamy mixture. Finally the oats, which will give you a thick mixture. Then take a medium-sized rectangular baking dish, line it with baking paper and pour the mixture to obtain a double layer at least two and a half centimeters. Level it well with a spatula and keep it in the fridge for a whole night (about 12 hours). Then cut the mixture into two parts, then four, then eight, and finally obtained sixteen bars. They can be kept in the fridge, covered with two layers of parchment paper or cling film, for up to a couple of weeks.
Nutritional values: 290 calories per bar, with 16 grams of proteins, 16 grams of fat, 22 grams of carbohydrates.