Combine dry ingredients, mix. In the large mixing bowl, add the sugar, powdered milk, protein powder, and oats. Use your whisk to thoroughly stir them together until totally combined. Set aside for now.

Combine wet ingredients. In your small sauce pot, add the gelatin, honey, and water. Stir everything together thoroughly with the whisk. You want a smooth but viscous consistency. Add just a little more water if needed.

Bring saucepot to boil. Bring all the ingredients to a rolling boil, whisking thoroughly once it starts to simmer. As soon as the ingredients come to a rolling boil, remove them from the heat.

Combine wet and dry ingredients. Carefully pour the wet ingredients into the mixing bowl containing the dry ingredients. Stir everything together thoroughly with a wooden spoon, and be ready to put in a little effort because it will thicken significantly.

Add water if required and knead. If the dough isn’t coming together, add a little more water a half tablespoon at a time. Use your hands to combine all the ingredients thoroughly.

Test dough for consistency. Grab a small quantity of the dough and then squish it in your hand like you’re trying to crush an egg. The dough should hold its shape once you relax your grip. If it crumbles immediately, add a little more water, mix, and try again.

Line pan with parchment paper. Cut enough parchment paper to completely cover the pan all the way to the top of the sides.

Place dough into pan.

Press out the dough. Using your hands, pack the dough into a uniform layer.

Roll dough. Use your rolling pin to press and compact the dough all the way to the edges of the pan.

Slice dough into bar shapes. Grab your knife or your pastry cutter and carefully cut all the way through the dough to form bars.

Bake at 200° F for 2 Hours. Preheat your oven to 200° F / 93° C, and once the temperature is fully up, pop the pan in.

Remove from oven and cool. Once the bars are finished baking, pull the pan out of the oven and set them aside to completely cool.

Lift out parchment paper and separate bars. Once the bars are totally cool, carefully lift out the parchment paper and then separate the bars from one another.

Pack and store. Store your bars in an airtight container of your choice and then keep them in a dark, dry room temperature environment for maximum shelf life.