Easy Protein Bars

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Packed with 12 grams of protein each these no-bake protein bars are delicious and super easy to whip up. They’re the perfect snack to meal prep for the week.

Want more high protein snacks? Try my protein shakesprotein muffins or these no-bake protein balls.

A close up photo of a few protein bars.

Why I Love These Protein Bars

  • Protein-packed – Each bar is loaded with 12 grams of protein.
  • Easy to make – These bars require less than 10 minutes of prep time and just one bowl to whip up. Plus, they’re no-bake, so there’s no need to turn on your oven!
  • Healthy – Many store-bought protein bars are loaded with preservatives, artificial sweeteners and other questionable ingredients, but these homemade protein bars are naturally sweetened and made with only 8 real-food ingredients.

// ★★★★★ Review //

“I am addicted to this protein bars. I’ve made them already three times and now I have it always in my fridge for a snack or quick dessert. Thank you!” – Marina

Ingredients measured out to make Easy Protein Bars: oat flour, honey, chocolate chips, peanut butter, protein powder, vanilla, salt and coconut oil.

Ingredients Needed

You only need 8 simple pantry staple ingredients to make these protein bars! I bet you already have most, if not everything in your kitchen right now. Here’s what you need:

  • vanilla protein powder – you’ll need a plant-based vanilla protein powder for this recipe. I’ve tested it with Sun Warrior and Nuzest and I highly recommend one of these brands. You can use my code eatingbirdfood for 15% off your Nuzest order.
  • oat flour – use store-bought or make homemade oat flour. I wouldn’t swap the oat flour with another flour as I’ve only tested this recipe with oat flour.
  • salt – omit if your peanut butter has salt.
  • natural creamy peanut butter – you want to use natural, drippy peanut butter not a thick peanut butter spread. Look for a peanut butter with just one or two ingredients, the nuts and salt. I love Crazy Richard’s creamy peanut butter. Feel free to use almond butter or a seed butter in place of the peanut butter if needed.
  • honey – this natural sweetener holds the bars together and gives the bars a subtle sweetness. Maple syrup will work as a substitute.
  • coconut oil – you want this to be in its liquid state when you measure it!
  • vanilla extract – a delicious flavor enhancer.
  • chocolate chips – I recommend Lily’s chocolate chips because they have zero sugar added.

How to Make Protein Bars

These protein bars are so easy to whip up. You just need one bowl and less than 10 minutes of prep time. The hardest part is waiting for the bars to chill in the fridge!

Step 1: In a medium mixing bowl combine the protein powder, oat flour, salt, peanut butter, honey, vanilla and coconut oil. Use a spoon or your hands to mix together. If the dough is too dry, add more coconut oil, 1 teaspoon at a time.

Side by side photos of the ingredients to make Easy Protein Bars in a bowl, before and after being mixed.

Step 2: Stir in the chocolate chips. Press the dough into a lined loaf pan and top with additional chocolate chips. Let the bars chill in fridge for at least one hour before cutting. Once chilled, remove the pan from the fridge and cut into 6 equal-sized bars. Enjoy!

Photo of mixture to make Easy Protein Bars in a bowl, and a photo of the mixture pressed into a loaf pan and topped with chocolate chips.

Brittany’s Tips

  • Use the right protein powder: Make sure to use plant-based protein powder for this recipe. Don’t use whey protein powder as it doesn’t soak up as much liquid and will change the consistency of these bars.
  • Mix dough with hands: The dough will be quite thick after combining all the ingredients so I suggest mixing it with your hands to ensure everything gets evenly mixed together.
  • Add more liquid as needed: If your dough is too dry/crumbly you can add more melted coconut oil or water, 1 teaspoon at a time.
One no bake protein bar with a bite taken out of it with three protein bars stacked behind it.

Dietary Substitutions

  • Peanut-free – Have a peanut allergy? Use almond butter or cashew butter instead.
  • Nut-free – Swap the peanut butter with sunflower seed butter or tahini.
  • Gluten-free – Make sure you’re using gluten-free oats or oat flour.
  • Vegan – Make sure you’re using vegan chocolate chips and swap the honey for maple syrup.
  • Low-sugar – Use monk fruit sugar free maple syrup instead of honey
Three protein bars stacked on top of each other.

How to Store Protein Bars

  • In the fridge: Store these protein bars in the fridge for up to one week in an airtight container.
  • In the freezer: These protein bars can be stored in the freezer for up to 3 months. When ready to enjoy, let them thaw in the fridge before eating.

More Protein Snacks

Be sure to check out my full collection of snack recipes here on EBF!

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4.11 from 157 votes

Protein Bars

Packed with 12 grams of protein each these no-bake protein bars are delicious and super easy to whip up. They're the perfect snack to meal prep for the week.
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients  

  • ¼ cup plant-based vanilla protein powder, I used Nuzest
  • 1 cup oat flour
  • ¼ teaspoon salt, omit if peanut butter has salt
  • ½ cup creamy natural peanut butter, or almond butter
  • ¼ cup honey, or maple syrup
  • 1 Tablespoon melted coconut oil, plus more if needed
  • 1 teaspoon vanilla
  • 2-4 Tablespoons chocolate chips, plus more for topping

Instructions 

  • Line a loaf pan with parchment paper. Set aside.
  • Combine protein powder, oat flour and salt. Add in peanut butter, honey, vanilla and coconut oil. The dough will be quite thick. I suggest combining the dough with your hands. If it’s still too dry add more melted coconut oil or water, 1 teaspoon at a time.
    Dough for the protein bars in a mixing bowl.
  • Mix in chocolate chips with hand or spoon.
    Dough for the protein bars in a mixing bowl with chocolate chips.
  • Press dough into a lined loaf pan and add more chocolate chips on top. Press the chips in with your hands.
    Protein bar mixture in a loaf pan before being cut into 6 bars.
  • Let bars chill in fridge for at least one hour before cutting.
  • Remove bars from the fridge, cut into 6 equal-sized bars and enjoy. Bars will last about one week in the fridge or up to 3 months in the freezer.

Video

Notes

  • Peanut butter: any natural, drippy nut butter should work. You can try almond butter, cashew butter or sunflower seed butter. 

Nutrition

Serving: 1bar | Calories: 294kcal | Carbohydrates: 32g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 37mg | Fiber: 3g | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Equipment

Additional Info

Course: Snack
Cuisine: American
Keyword: protein bar, protein bar recipe, protein bars
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating




34 Comments

  1. 5 stars
    I am addicted to this protein bars. I’ve done already three times and now I have it always in my frigde for a snack or quick dessert. Thank you!

    1. Ah yay! This makes me so happy to hear, Marina! So glad these protein bars have been a hit. Thanks so much for the review. I really appreciate it!

  2. 5 stars
    I found these to be really tasty and great with a side of fruit! I used dark chocolate chips and a mix of peanut butter and almond butter.

  3. 5 stars
    These are divine and took me no time to make! I had to substitute the oat flour for 1/2 gluten free flour and 1/2 almond meal because of what I had on hand and they turned out great! They were so easy to make and delicious!

    1. Ahh excellent! I am so glad you are loving this recipe and that your subs turns out great for you, Brittney. Thank you so much for your review + star rating, it means so much to me!

    1. Hi Sarah – I haven’t tried it with a different flour, but another follower tried it with 1/2 gluten free flour and 1/2 almond meal and said it turned out great. Let me know how they turn out for you! Enjoy!

    1. Hi Claie – I have not tested this recipe with other flours so I am not sure how it would turn out. You might be able to use gf flour with a mix of almond flour. Let me know what you try and how it turns out.

  4. 5 stars
    Thank you so much for making this recipe! I use a muffin pan with muffin pan liners , instead of a loaf pan. I usually use just maple syrup or half maple syrup and half honey, and both ways work wonderfully! Thank you again for creating a recipe that’s easy to make, healthy, and super delicious!

    1. WOO! This sounds amazing. I am so glad you gave these a try and they turned out fabulous for you. Thanks for sharing your review + star rating, I really appreciate it!