Easy Chocolate Protein Bars
These Easy Chocolate Protein Bars are a no-bake, meal-prep-friendly snack packed with protein, rich chocolate flavor, and wholesome ingredients. Made with oats, peanut butter, chocolate protein powder, and dark chocolate chips, they come together in minutes and keep all week in the fridge.
Equipment
- Large mixing bowl
- 8x8 inch baking dish
- Parchment paper
- Spatula
Ingredients
- 1 cup chocolate protein powder whey or plant-based both work
- 1.5 cups rolled oats old-fashioned, not instant
- 0.5 cup natural peanut butter creamy, warmed slightly if stiff
- 3 tbsp honey or maple syrup
- 2 tbsp unsweetened cocoa powder
- 0.5 cup dark chocolate chips
- 3 tbsp milk of choice dairy or non-dairy, plus more as needed
- 1 tsp vanilla extract
- 0.25 tsp sea salt
Instructions
- Line an 8x8 inch baking dish with parchment paper, leaving overhang on two sides so you can lift the bars out easily after chilling.
- In a large mixing bowl, whisk together the chocolate protein powder, rolled oats, cocoa powder, and sea salt until evenly combined.
- Add the peanut butter, honey or maple syrup, vanilla extract, and 3 tablespoons of milk. Stir firmly until a thick, moldable dough forms. If the mixture feels too dry or crumbly, add additional milk one tablespoon at a time until it just holds together when squeezed.
- Fold in the dark chocolate chips until evenly distributed throughout the mixture.
- Transfer the mixture into the prepared baking dish and press it down firmly and evenly using a spatula or your hands. The firmer you press, the better the bars will hold their shape after cutting.
- Refrigerate for at least 2 hours, or place in the freezer for 30 to 45 minutes, until completely firm.
- Lift the slab out of the pan using the parchment overhang and place on a cutting board. Slice into 10 to 12 bars. Serve immediately or store in an airtight container in the refrigerator for up to 7 days.
Notes
Warm peanut butter slightly before mixing for easier incorporation. Taste the mixture before pressing into the pan and adjust sweetness or salt to your preference. Do not cut bars before they are fully chilled or they will crumble. Bars can be frozen individually wrapped for up to 3 months. For a nut-free version, substitute sunflower seed butter for peanut butter.