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–+ servings
a stack of 5 no bake protein bars with oats
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No Bake Protein Bars with Oats

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 flavour with a hint of sweetness. 
Course Snack
Cuisine American
Type Low Fat
Prep Time 15 minutes
Cook Time 0 minutes
Fridge Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 bars
Calories 450kcal
Author Kim

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

  1. 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.
  2. 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.
  3. 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. 
  4. Natural Peanut Butter:  A natural creamy peanut butter works well in this recipe.  Alternatively, you can use almond butter or cashew butter.
  5. Sugar Free Chocolate Chips:  Dark chocolate chips are recommended.  A sugar free dark chocolate bar will also work.
  6. Pan:  Whilst I used an 8 inch square pan, you could also use a rectangle loaf tin, or even a muffin tin.
  7. How to Slice:  Use a sharp knife and wipe clean in between each cut to get those crisp sliced edges.
  8. Storage:  Store in an air tight container in the fridge for 1 week.
  9. Calories are based on using sugar free maple syrup.

Nutrition

Calories: 450kcal | Carbohydrates: 47g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Fiber: 6g | Sugar: 4g