Made with oatmeal, protein powder, honey, and chocolate (for happy measure), these healthy Peanut Butter Protein Bars are no-bake and require only a bowl and some elbow grease.

Soft and chewy healthy peanut butter protein bars with oatmeal, honey, chocolate chips, and protein powder.

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It has been a crazy past few months, meaning I’ve been relying on more store-bought snacks than usual.

While they certainly have their place, I’ve missed my healthy homemade snacks (that’s you, No Bake Energy Balls).

One of the shiny wrapper foods I’m prone to relying on the most is protein bars.

However, today that changes because I’m taking back my breakfasts and snacks with these no bake peanut butter protein bars (and perhaps a batch of my favorite No Bake Granola Bars too).

Homemade protein bars with peanut butter, honey, and chocolate chips cut into bars

5 Star Review

“Phenomenal recipe. I’ve given up my nature valley protein bars because these are better and easy to make!”

— Abby —

While store-bought protein bars are fine, nothing tastes quite as wonderful as making your own wholesome homemade protein bars (or Oatmeal Breakfast Bars).

  • I love knowing exactly what is in these peanut butter protein bars. Just like these Protein Balls, the ingredients for these peanut butter protein bars are simple and nourishing.
  • Also, SO YUMMY. The texture of these homemade protein bars is soft and chewy (check out Peanut Butter Protein Cookies for another melt-in-your-mouth protein treat).
  • PLUS, did I mention that the cost-per-bar is a fraction of the ones at the store?!

As an even-better bonus, these no-bake peanut butter protein bars can be stored at room temperature (like a baked protein bar recipe).

This makes them travel-friendly and easy to keep at your desk or tucked in your gym bag for a post-workout snack.

A bowl of homemade protein bar ingredients such as peanut butter, rolled oats, and chocolate chips

How to Make Peanut Butter Protein Bars

Making peanut butter protein bars couldn’t be easier.

Once you have your ingredients gathered, simply melt, stir, press, and chill. Voilà!

Homemade protein bars ready and on demand for all your snacking needs.


The Ingredients

  • Peanut Butter. Healthy fats, protein, and the all-out delicious factor. You can use any kind you like, be it shelf-stable or drippy peanut butter. (For another healthy peanut butter snack, try these Peanut Butter Banana Cookies.) For a peanut-free version, swap almond butter, cashew butter, or sun butter.

Ingredient Note

The consistency of your batter can vary based on the type of peanut butter you use. If your batter is looser than you would like, simply add an extra tablespoon or two of oats until it holds together.

  • Oatmeal. Rolled oats are hearty, rich in fiber, and give the peanut butter protein bars their structure. Using certified gluten-free oats makes these bars safe for those with a gluten allergy.
  • Honey. For its natural sweetness and “glue” factor.

Substitution Tip

If you would like to make these homemade protein bars vegan, swap the honey for vegan natural sweeteners, such as pure maple syrup or brown rice syrup.

Or, see these Vegan Protein Bars which are sweetened with dates.

  • Flaxseed Meal. Omega-3s, please.
  • Protein Powder. Pump ’em up! To make these protein bars with protein powder, stir in 1/2 cup (about 2 generous scoops) of your favorite brand of protein powder. (For a protein-packed snack without powder, try this Chia Seed Pudding.)

Substitution Tip

You can use any whey protein or vegan, plant-based protein. I recommend vanilla, though I suspect chocolate would be tasty too.

  • Coconut Oil. To help the bars bind and solidify.
  • Chocolate Chips. No ho-hum bars here. These peanut butter protein bars are loaded with the good stuff. Mini chocolate chips are easy to mix in; for a stronger chocolate factor, use dark chocolate chips or chopped dark chocolate.

Recipe Variations

This homemade protein bar recipe is super adaptable. Countless readers have shared how they’ve made this recipe their own in the comments. Here are some of my favorite ideas:

  • Homemade Protein Bars with Raisins. Add a handful of raisins (or other dried fruit) to the mixture.
  • Peanut Butter Protein Bars with Chia Seeds. Swap all or a portion of the flaxseed meal for an equal amount of chia seeds.
  • Crunchy Homemade Protein Bars. For added crunch, stir in a handful of crisp rice cereal.
  • Homemade Protein Bars with Nuts. Throw in a handful of your favorite chopped nuts for some additional healthy fats. Almonds, walnuts, pecans, or hazelnuts would all be lovely additions.
  • Double Vanilla Protein Bars. Add 1 tablespoon pure vanilla extract, use vanilla protein powder, and swap the chocolate chips for white chocolate chips.
  • Salted Chocolate Protein Bars. Use chocolate protein powder. Drizzle the finished bars with melted chocolate, then sprinkle with flaky salt, such as Maldon or fleur de sel.
Ingredients for making homemade peanut butter protein bars with gluten free rolled oats

The Directions

  1. Melt the peanut butter, honey, and coconut oil in a double-boiler and stir until smooth.
  2. Remove from the heat and mix in the oats, protein powder, flaxseed, cinnamon, and salt.
  3. Fold in the chocolate chips.

Tip!

If the mixture is still warm, pop the bowl into the refrigerator for a few minutes to let it cool. Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!

  1. Press evenly into a square pan lined with parchment paper, then chill until firm.

Tip!

When lining the pan, allow the parchment paper to overhang over the sides of the pan like handles. This will make removing the bars to slice much easier!

  1. Remove the bars from the pan and slice them into bars. ENJOY!

Storage Tips

  • To Store. Store the bars at room temperature for up to 1 week. You can also store them in the fridge, though I find they taste best at room temperature.
  • To Freeze. Place bars in an airtight, freezer-safe storage container and freeze for up to 3 months.

Storage Tips

I like to wrap my homemade protein bars individually in plastic, then remove them from the freezer as needed.

Chewy Peanut Butter Protein Bars gluten free with oats and peanut butter

What to Serve with Homemade Protein Bars

Recommended Tools to Make this Recipe

  • Mixing Bowl. This space-saving set of glass mixing bowls is my favorite.
  • Square Pan. A square baking pan with sharp corners and sides is ideal for making perfect homemade protein bars.
  • Parchment Paper. Essential for lining the pan for easy bar removal and slicing.

The Best Mixing Bowls

These glass mixing bowls easily stack to save space in your cabinets. Plus, they’re healthier than plastic or metal, and are very durable too.

Homemade peanut butter protein bars

Did you make this recipe?

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Leave a rating below in the comments and let me know how you liked the recipe.

Ready for a pantry upgrade?

Give these peanut butter protein bars a try!

You’ll smile every time you open the door and find them waiting for you.

Frequently Asked Questions

Can I Make Homemade Protein Bars Without Coconut Oil?

While I have only ever made the recipe as it is written with coconut oil, feel free to experiment. Popular swaps include additional nut butter or an equal amount of melted butter.

Can I Make Peanut Butter Protein Bars in the Microwave?

Sure! I prefer to warm my ingredients together on the stovetop to more easily keep an eye on it and better control the heat, but you can heat the peanut butter, honey, and coconut oil in the microwave instead. For best results, warm low and slow in a microwave-safe bowl, stirring periodically, until smooth.

Can I Make Peanut Butter Protein Bars as Balls Instead?

Certainly! While I have only ever made these as bars, the mixture should be able to be shaped into balls instead. Keep in mind that you may need to play around with the peanut butter, oats, and protein powder ratios a bit to get the right consistency. Or, you can try these Peanut Butter Protein Balls or Energy Balls instead.

Homemade peanut butter protein bars

Peanut Butter Protein Bars

4.96 from 72 votes
The BEST peanut butter protein bars. How to make homemade protein bars with oatmeal, honey, and protein powder that are no-bake and healthy!

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins

Servings: 12 bars

Ingredients
  

  • 3/4 cup creamy peanut butter*
  • 1/3 cup honey
  • 2 tablespoons coconut oil
  • 2 cups rolled oats**
  • 1/2 cup vanilla protein powder about 2 scoops, depending upon your brand
  • 3 tablespoons flaxseed meal
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/3 cup mini chocolate chips

Instructions
 

  • Line an 8×8- or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides like handles.
  • Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over medium to medium-high heat. (Do not let the water boil, and make sure the water does not touch the bottom of the mixing bowl.) Stir and heat until the mixture is smoothly combined. Remove the bowl from the saucepan and turn off the heat.
  • Add the oats, protein powder, flaxseed, cinnamon, and salt to the bowl with the peanut butter mixture. Stir to combine. The mixture will seem very dry at first but will come together as you stir. It won't be sticky but should hold together when pressed (see recipe notes for more details).
  • Fold in the chocolate chips. (If the mixture is still fairly warm, pop the bowl into the refrigerator for a few minutes to let it cool. Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!)
  • Press evenly into the prepared pan and refrigerate for 1 hour or until firm.
  • Lift the bars from the pan using the parchment handles and transfer them to a cutting board. Slice into bars as desired and enjoy.

Notes

  • TO STORE: Store the bars at room temperature for up to 1 week.
  • TO FREEZE: These homemade protein bars can be kept in the freezer for up to 3 months.
  • STORAGE TIP: I like to wrap mine individually, then remove them from the freezer as needed. You can also store them in the fridge, though I find they taste best at room temperature.
  • *INGREDIENT NOTE: The consistency of the bars will vary based on the brand of peanut butter you use. Add a tablespoon or two extra oats if they seem too loose. If they seem too dry, add additional peanut butter, honey, or even water, 1 tablespoon at a time, until the bars hold together easily when pressed into the pan.
  • **GLUTEN FREE: If you are particularly sensitive to gluten, I recommend sourcing oats (e.g., Bob’s Red Mill) that are processed in a gluten free certified facility.
  • The nutritional information will vary based on the brand of protein powder you use. If you’d like to calc them with a specific brand, you can do so for free at myfitnesspal.com.

Nutrition

Serving: 1(of 12)Calories: 247kcalCarbohydrates: 25gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 10mgPotassium: 178mgFiber: 3gSugar: 13gVitamin A: 11IUVitamin C: 1mgCalcium: 49mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Phenomenal recipe. I’ve given up my nature valley protein bars because these are better and easy to make!5 stars

  2. This recipe was a total hit with my family. Two changes were made – I cut the oats back by half and substituted rice krispies for texture. I also cut back a bit on the coconut oil. The bars were devoured by my family. Great recipe!5 stars

  3. These have been great to take to work for snacks in the afternoon! I only had peanut butter protein powder, which worked well. They’ve kept well in the freezer for a couple months.5 stars

  4. Fantastic bars! I did used crunchy peanut butter for texture and plant based mini chocolate chips. I doubled the recipe and spread it into a 10”X15” parchment lined cookie sheet. I still cut it into the same number of squares, I just prefer a thinner square vs a thick bar. Will be making more, trying variations and freezing!5 stars

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