These delicious Chocolate Peanut Butter Protein Bars are a healthy match made in heaven with 15g protein per bar!
If you love wholesome, grab-and-go options, try my Healthy Granola Bars, Chocolate Peanut Butter Energy Balls, or Dark Chocolate Cherry Energy Bites.
In This Post You'll Find:
If you're active and on the go, protein bars can be your best friend. But when they contain additives and unhealthy fillers, things get complicated.
I'm not a fan of hidden sugars (see my post on 6 Easy Ways to Spot Hidden Sugars in Foods), and I try to avoid weird preservatives whenever possible. You can find some quality protein bars available (read my post on the 7 Best Protein Bars), but I think it's enjoyable to make my own.
Enter: These Chocolate Peanut Butter Protein Bars!
These contain a powerhouse protein combination: peanut butter, protein powder, chia seeds, and oatmeal. They're just so good, and no baking is required!
Reasons You'll Love It
- Keeps you full and fuels workouts
- Stays fresh for a grab-and-go snack
- Made with honey, no refined sugar.
- Just mix, press, and chill—no oven needed.
Ingredients For Chocolate Peanut Butter Protein Bars
Rolled Oats: The base of these protein bars, adding texture, fiber, and a hearty bite. If gluten-free, look for messaging on the label they are made in a GF environment. I recommend using rolled (old-fashioned) oats, so they hold their texture.
Peanut Butter: Acts as a binder while adding rich, nutty flavor and healthy fats. It also gives the bars a creamy consistency. You can swap for a seed butter if allergic to peanuts. Look for a brand that only contains nuts and maybe some salt. You can also make your own Honey Roasted Peanut Butter.
Protein Powder: Boosts the protein content, making these bars a great post-workout snack. I recommend choosing a protein powder that tastes good on its own, so it doesn't make the bars taste bad. My favorite is Cleanish Plant-Based Protein.
Dark Cocoa Powder: Adds deep chocolate flavor without the extra sugar. Look for options that have no added sugars -- and as high as 72% or higher cacao.
Honey: If you're looking for other natural sweetener options, check out my guide on Healthy Sugar Substitutes. My preference is raw honey for these protein bars.
Step By Step Instructions
- Step 1: Measure out all ingredients and line a baking dish with parchment paper for easy removal.
- Step 2: Combine rolled oats, protein powder, dark cocoa powder, cinnamon, and chia seeds. Stir to distribute evenly.
- Step 3: Pour in peanut butter, honey, almond milk, and melted coconut oil. Mix until everything is well combined, forming a thick, sticky dough.
- Step 4: Transfer the mixture to the prepared baking dish, pressing it down firmly into an even layer using a spatula.
- Step 5: Melt chocolate chips with a little coconut oil.
- Step 6: Drizzle the melted chocolate over the top, and let cool.
Recipe FAQs
You can store these dairy-free protein bars at room temperature for up to a week using an airtight container. They freeze well if you make a big batch and can't eat them all at once. Stored in an airtight freezer bag, they'll be good for up to 3 months. Check out my Ultimate Guide To Meal Prep Containers for the best storage options.
I freeze them individually in plastic wrap. That way, they won't clump together, and I can grab one when needed.
Your recipe doesn't have enough liquid. You can add more liquid in the form of milk, peanut butter, melted coconut oil, honey or maple syrup.
You've added too much liquid to your mixture. Add additional rolled oats or protein powder to absorb some of the extra moisture.
More Healthy Protein Options
Looking to bump up your protein intake from multiple sources? Check out some of my other recipes and posts!
Chocolate Peanut Butter Protein Bars
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 cup rolled oats
- 2 tablespoon chia seeds
- 2 scoops protein powder I like this vanilla protein powder
- 2 teaspoon dark cocoa powder
- ⅛ teaspoon ground cinnamon
- ⅔ cup creamy peanut butter
- 1 tablespoon plus 1 tsp. coconut oil divided
- 3 tablespoon almond milk plus more if needed
- 2 tablespoon honey
- 2 tablespoon dark chocolate morsels
Instructions
- In a medium mixing bowl, combine the rolled oats, chia seeds, protein powder, cocoa powder and ground cinnamon. Mix well.
- Add in the peanut butter and stir to combine until mixture is crumbly and peanut butter is evenly distributed.
- Add in the coconut oil, the almond milk, and honey and stir to incorporate. The mixture should be pretty sticky and moist (i.e. not dry and crumbly). If not, add a little more almond milk.
- Line a small, flat and rimmed dish, like a casserole dish, with parchment paper. Using a spoon, firmly press the mixture into the dish, making sure to press it evenly. This will be the thickness of the bars. Once the mixture is firmly pressed, put in the freezer for 10-15 minutes to set.
- While mixture is in the freezer, heat the chocolate morsels and remaining 1 tsp. coconut oil in a small bowl in the microwave for 30-60 seconds, or until chocolate is smooth and liquidity.
- Remove the dish from the freezer. Keeping the oatmeal mixture on the parchment paper, lay on a flat surface. Slice into 8 even bars.
- Separate the bars slightly and drizzle the hot chocolate over with a spoon.
- Return the bars to the refrigerator in an airtight container and allow the chocolate to cool and set, about 5-10 minutes.
- To store, keep in the refrigerator in an air-tight container for up to 1 week.
Video
Notes
- Add a splash of almond milk if the mixture is too dry or more oats if it's too wet to get the right consistency.
- Press the mixture down firmly in the pan to ensure the bars hold their shape and don’t crumble when sliced.
- Let the bars fully chill in the fridge before cutting so they stay firm and don’t fall apart.
- Store in an airtight container in the fridge for up to a week or freeze for longer freshness.
Nutrition
This post contains affiliate links for products I use often and highly recommend.
JENNIFER
My protein powder doesn't come with a scoop. Approximately what is the measurement for 2 scoops ? 1/4 c ? 1/2 c ?
Lacey Baier
Great question! A standard protein powder scoop is about 2 tablespoons (1/8 cup), so 2 scoops would be around 1/4 cup. You can check your packaging to confirm the exact measurement.
Yumi
This was SO good! Wish it had less calories but it can’t be helped when using peanut butter in anything. I used half tahini & half PB since my son would be upset if I used up his favorite sandwich filler & I didn’t have almond milk so I just used my regular skim milk & it still came out so tasty! I used a 9 x 13 pan & it was so thin it started bending right out of the freezer, plus didn’t help that it was super humid where I live today, so think i’ll double the recipe & cut them smaller squares next time. Even my picky 2 year old toddler was saying,”Mmm, so yummy!” Lol, I couldn’t believe it since chocolate is not his favorite.
Wanted to clarify the quantityof agave…its not indicated in the ingredients or directions but it’s included in the video. Thanks!
Lacey Baier
So glad you loved it! Using half tahini is a great idea, and I totally get saving the peanut butter for your son’s sandwiches! Skim milk is a perfect swap too. Doubling the recipe sounds like a great plan if you prefer thicker bars—especially in humid weather! And I love that your toddler enjoyed it, that’s a win! 😊
michaela
Can the coconut oil be substituted or omitted?
Lacey Baier
Yes! You can substitute the coconut oil with melted butter or an equal amount of nut butter for a similar texture. If omitting, the bars may be a bit drier, so you might need a splash of almond milk to help bind everything together.
Dustin
Having these handy would be awesome. I could totally use some good snacks.
Lacey Baier
Absolutely! These are perfect for a quick, protein-packed snack.
Thalia @ butter and brioche
These protein bars look like the ultimate sweet and healthy snack. Think I have to make them - they would be perfect for me to take to uni.
Lacey Baier
YES! I hope you enjoy them 🙂 They do tend to get pretty soft out of the fridge so make sure to keep them cold 🙂
Sahy
Can you please clarify the amounts for the coconut oil? There seems to be a discrepancy between the ingredients list and the instructions. Also, I am not sure why the agave needs to be divided. Thanks so much, can't wait to try them!
Lacey Baier
Well, that was confusing, wasn't it? lol. Thanks for pointing out that discrepancy - I have updated it to be correct now. The recipe should be correct as written now 🙂
Jenny
These look amazing! Unfortunately, the recipe card isn't loading for me :-/ I've tried it in both Firefox and Explorer, and I can see your other recipes just fun. Any chance you could re-post the recipe?
Lacey Baier
Thanks for letting me know, Jenny! Looks like my whole recipe got deleted somehow. 🙁 It's now up and ready AGAIN for ya. Please let me know if you have any further issues. Enjoy!! 🙂