These No Bake Protein Bars with Oats are quick, easy and fun to make. They’re soft and chewy, full of peanut butter and chocolate flavor with a hint of sweetness. Made with natural ingredients, and your favorite protein powder, these are healthy snacks that will keep you fuller for longer.
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Make them in as little as 15 minutes, drizzle with sugar free chocolate and a sprinkling of almonds and let them set in the fridge.
Recipe Highlights
- Soft, chewy texture with peanut butter and chocolate flavor
- Makes 8 protein oat bars each with over 10 grams of protein.
- They’re quick to make and way healthier than store bought snacks
- They’re cheaper than buying protein bars and homemade protein bars are the perfect quick breakfast or post workout snack
- Easy to customize using different protein powder, sweeteners and toppings
- They’re portable, easy to grab and go when you’re on the run and keep for a week in the fridge, like these No Bake Chocolate Oat Bars.
If you’ve ever considered making your own protein bars because store bought ones are too expensive of you’ve never found one you like, this is the recipe to try. Or if you're a fan of Anzac Slice, I highly recommend this one too.
There’s no baking involved so there is no messing anything up. Just like these No Bake Chocolate Weetbix Bars with added protein, and these No Bake Healthier Peanut Butter Bars. These Chocolate Oat Granola Bars are also a firm favourite and I make them often.
Main Ingredients
Or, you might like to check out my homemade sugar free muesli.
Ingredient Notes
- Oats: Quick oats, rolled oats or old fashioned oats will all work. I personally like quick oats as they tend to disappear into the misture.
- Protein Powder: any chocolate whey protein powder will work. I prefer to use a Lean Whey Protein Isolate (WPI) powder.
- Ground Flax Seed: also known as flax meal. Its high in fibre making it ideal for protein bars. Alternatively you could use ground almonds, or chia seeds.
- Peanut Butter: A natural creamy peanut butter works well in this recipe. Alternatively, you can use almond butter or cashew butter.
- Sweetener: You can use either sugar free maple syrup, brown rice syrup or even honey in this recipe. Whatever you decide to use will help to bind the bars together.
- Sugar Free Chocolate Chips: these are for the chocolate drizzle on top of the bars. If you’re unable to find sugar free chocolate chips, a sugar free bar will work just as well, but may take a bit longer to melt. Otherwise use the darkest chocolate chips you can find.
- Flaked Almonds: these are a nice textural element to the bars. You can buy flaked almonds in a packet from the baking aisle, or if you have whole almonds, you can chop them up and sprinkle them on top to achieve the same result.
- Coconut Oil: the coconut oil helps the chocolate chips to set on top of the bars. If you don’t have it, just melt the chocolate on its own. Don’t substitute the coconut oil for another type of oil, just omit it instead.
How To Make
- Mix Ingredients Together: In a large mixing bowl, combine protein powder, nut butter, honey, flax seed, and rolled oats. Mix until fully combined. Mixture should appear crumbly but hold together when squeezed.
- Spread mixture into pan and smooth out: Line an 8x8 inch (20cmx20cm) pan with baking/parchment paper. Pour protein bar mixture into prepared pan and press down firmly with your hands.
- Decorate the Top: Melt chocolate chips and coconut oil in a microwave safe bowl. Drizzle melted chocolate over the top of the bars and sprinkle with sliced almonds.
- Let them Set: Refrigerate for at least one hour before slicing into 8 bars. Store in an airtight container in the fridge.
As well as protein bars I also love making protein pancakes for breakfast. They're light an fluffy just like regular pancakes and they keep me fuller for longer.
Recipe Tips
- Protein Powder: I recommend using a chocolate whey protein powder, as it works well with the peanut butter, however vanilla protein powder will also work.
- Alternate pan suggestions: Whilst I used an 8 inch square pan, you could also use a rectangle loaf tin, or even a muffin tin.
- Alternative Nut Butters: Almond butter or cashew butter will work just as well.
- Extra Chocolate: Add an extra tablespoon of unsweetened cocoa powder. If mixture becomes too dry, add a little extra peanut butter.
- How to Slice: Use a sharp knife and wipe clean in between each cut to get those crisp sliced edges.
- Storage: Store in an air tight container in the fridge for 1 week.
Add-ins
- Dark Chocolate chips: Instead of melting the chocolate chips to drizzle over the top, add them to the protein mixture instead
- Spice Addins: Ground cinnamon, Nutmeg, or ginger may be added very sparingly, or even sprinkled on top
- Dried Fruit Addins: Dried cranberries, raisins, dried mini blueberries or goji berries are all good options to add a fruity twist
Common Questions
Yes, a food processor will make quick work of combining these ingredients and will create a super smooth and silky protein bar. Although a food processor is not essential and these can definitely be made without one.
Overall, these No Bake Protein Bars with Oats are a great healthy snack alternative that won’t leave you feeling hungry. Ideal for lunchboxes, pre or post workouts, to ward off the 3pm munchies or even as an after dinner snack to ward off those sweet cravings.
No Bake Protein Bars with Oats
Ingredients
- ⅓ cup Why protein powder - (note 1)
- 3 tablespoons Ground flax seed - (Note 2)
- ⅓ cup Sugar free maple syrup - (note 3)
- 1 ½ cup Nut butter - (note 4)
- ⅓ cup Rolled oats
- ½ cup Sugar free dark chocolate chips
- 1 tablespoon Coconut oil, melted
- ¼ cup Slivered almonds
Instructions
- In a large mixing bowl, combine protein powder, nut butter, sweetener, flax seed, coconut oil, and rolled oats. Mix until fully combined. Mixture should appear crumbly but hold together when squeezed.⅓ cup Why protein powder, 3 tablespoons Ground flax seed, ⅓ cup Sugar free maple syrup, 1 ½ cup Nut butter, ⅓ cup Rolled oats, 1 tablespoon Coconut oil, melted
- Line an 8x8 inch (20cmx20cm) pan with baking/parchment paper. Pour nut butter mixture into prepared pan and press down firmly with your hands.
- Melt chocolate chips and coconut oil in a microwave safe bowl. Drizzle melted chocolate over the top of the bars and sprinkle with sliced almonds.½ cup Sugar free dark chocolate chips, ¼ cup Slivered almonds
- Refrigerate for at least one hour before slicing into 8 bars. Store in an airtight container in the fridge.
Notes
- Protein Powder: any chocolate whey protein powder will work. I prefer to use a Lean Whey Protein Isolate (WPI) powder. Vanilla protein powder can also be used.
- Ground Flax Seed: also known as flax meal. Its high in fibre making it ideal for protein bars. Alternatively you could use ground almonds, or chia seeds.
- Sweetener: You can use either sugar free maple syrup, brown rice syrup or even honey in this recipe. Whatever you decide to use will help to bind the bars together.
- Natural Peanut Butter: A natural creamy peanut butter works well in this recipe. Alternatively, you can use almond butter or cashew butter.
- Sugar Free Chocolate Chips: Dark chocolate chips are recommended. A sugar free dark chocolate bar will also work.
- Pan: Whilst I used an 8 inch square pan, you could also use a rectangle loaf tin, or even a muffin tin.
- How to Slice: Use a sharp knife and wipe clean in between each cut to get those crisp sliced edges.
- Storage: Store in an air tight container in the fridge for 1 week.
- Calories are based on using sugar free maple syrup.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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