1. Prepare Your Baking Dish: Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides. This makes it much easier to lift the bars out later. Lightly grease the parchment paper if desired, though it’s often not necessary.

2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, vanilla protein powder, ground flaxseed, ground cinnamon, and salt. Whisk them together thoroughly to ensure all ingredients are evenly distributed. This step is important for consistent flavor and texture in every bite.

3. Mix Wet Ingredients: In a separate medium-sized microwave-safe bowl, combine the unsweetened applesauce, natural peanut butter, honey (or maple syrup), and vanilla extract. Microwave on high for 30-60 seconds, or until the mixture is warm and easily stirrable. This helps to combine the ingredients smoothly.

4. Combine Wet and Dry: Pour the warm wet mixture into the bowl with the dry ingredients. Stir well with a sturdy spoon or spatula until everything is thoroughly combined and the oats are fully coated. The mixture will be thick and sticky.

5. Fold in Chocolate Chips: Gently fold in the mini chocolate chips until they are evenly distributed throughout the mixture. Try not to overmix, as this can cause the chocolate chips to melt slightly.

6. Press into Dish: Transfer the mixture to the prepared 8×8-inch baking dish. Using the back of a spoon, a spatula, or your hands (lightly dampened to prevent sticking), press the mixture down firmly and evenly into the pan. Compacting it well is key to bars that hold together.

7. Chill to Set: Place the baking dish in the refrigerator for at least 30 minutes. This chilling period allows the bars to firm up, making them much easier to cut into neat squares or rectangles.

8. Slice and Serve: Once chilled, use the parchment paper overhang to lift the entire slab of bars out of the dish. Place it on a cutting board and cut into 12-16 equal-sized bars. Serve immediately or store for later enjoyment.