To make the Cinnamon Raisin Protein Bars: Line an 8x8 pan with parchment paper or plastic wrap.

In a food processor, combine 1 cup (180g) of the raisins, all of the oats, applesauce, salt, cinnamon, and protein powder. Puree for 15-20 seconds, until the oats and raisins are well-chopped.

With the food processor running, drizzle in 2-4 tablespoons of water. You want just enough water that the mixture clumps into a ball. Avoid adding too much water or else the mixture will be too sticky.

To check the mix, remove the lid of the food processor and grab a small ball of the bar mixture. It should clump easily but not stick to your hands. If it's not clumping, drizzle in a bit more water. If it's too sticky, add an extra scoop of oats.

Once you have the right consistency on your bars, add in the last 1/2 cup (80g) of raisins. Pulse 5-7 times, just to combine the raisins into the mix.

Transfer the bar mix to your pre-lined baking pan. Cover the top of the bars with a layer of parchment or plastic wrap. Press down the bars by inserting another 8x8 baking pan on top and adding a few heavy cans or boxes of almond milk.

Place the bars in the freezer for 25 minutes, to set.

Remove the bars from the freezer, peel off the parchment or plastic wrap, and cut into 16 squares.

Refrigerate bars for up to 10 days, freeze for longer.