Peanut Butter Oat Protein Bars
Peanut Butter Oat Protein Bars
These peanut butter oat protein bars are DELICIOUS! My husband is for sure obsessed. Each layer is made up of only a few ingredients. The oat crust consists of oats, almond flour, ground flaxseed, protein powder and a little coconut oil and maple syrup to bring it all together. The filling is mostly peanut butter with a little maple syrup, coconut oil and desiccated coconut for texture. They’re insanely easy to make and quick to prepare. The chilling time is about 30-40 minutes, but that will be over before you know it!
These protein-packed peanut butter bars are the best thing to have on hand for when you are running out the door and need to grab something quick. They are full of healthy fats from the peanut butter and coconut oil as well as proteins from the almond flour and protein powder; they are sure to keep you full! This recipe makes about 12 bars, but it could also be doubled and layered in a 9”x13” pan to make 24 bars. This is ideal if you are meal prepping for a larger amount of people.
All you are going to need is:
Oats - You can use any large flake oat like rolled oats or old-fashioned for the base of the bars. I like to use sprouted oats because they are easier to digest.
Almond flour - Using almond flour as a binder in these bars keeps this recipe gluten-free. I also like the added benefits, protein and fats from the almond flour. I wouldn’t recommend substituting for another type of flour as they all have different consistencies. Gluten-free flour blends, for instance, are typically quite fine and therefore you don’t need as much as you would with a more coarse/textured flour like almond flour.
Protein powder - I recommend using an unflavoured, unsweetened protein powder and then adding a little vanilla extract for flavour. The vanilla flavoured protein powders can have a funny taste sometimes. If all you have is vanilla flavoured protein powder, that’s ok. It will work just the same.
Ground flaxseed -I added a little ground flaxseed for fibre. I find ground brown flaxseed has a more mild flavour, but ground golden flaxseed would work as well.
Coconut oil - Coconut oil is used in both of the layers of the protein bars. It helps them to harden up in the freezer and keep their shape. It also adds healthy fats to the bars.
Maple syrup - Maple syrup is also used in both layers of the protein bars. It is the only sweetener in this recipe. Make sure you use real maple syrup which only has natural sugar and no added artificial sugars or sweeteners.
Vanilla extract - Adding a little vanilla gives the bars a really nice flavour. If you are using vanilla flavoured protein, you can omit the vanilla from the base of the bars.
Salt - Salt is always important even if you’re only using a pinch. A small amount goes a long way. I like to use sea salt or pink Himalayan salt.
Peanut butter - I used smooth, creamy natural peanut butter for the top layer of the bars. Crunchy peanut butter would work as well. It would just add a bit more texture to that layer. Just make sure you use all natural peanut butter that is made of only peanuts and salt. You don’t want any added sugars or unhealthy oils.
Desiccated coconut - I added some desiccated coconut into the peanut butter layer to bulk it up a little and add texture. Make sure you use desiccated coconut and not shredded coconut which is much more coarsely textured. I also recommend using unsweetened to avoid any added sugars.
Chocolate chips - To make the chocolate drizzle, all you need is chocolate chips and a little coconut oil. You can use any kind of chocolate chips that you prefer.
These bars make the perfect breakfast on-the-go, lunch, snack or even dessert. They’re healthy and full of goodness but taste amazing! Thats a win-win in my books! You can find them in my fridge on repeat, thats for sure!
Peanut Butter Oat Protein Bars
Ingredients
- 1 cup oats
- 1/2 cup almond flour
- 1/4 cup unflavoured, unsweetened protein powder
- 2 tsp ground brown flaxseed
- 1/4 tsp sea salt
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- 1 cup smooth, natural peanut butter
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- 3/4 cup unsweetened, desiccated coconut
- 1/4 cup dark chocolate chips
- 1/2 tsp coconut oil
Instructions
- Line an 8"x8" baking pan with parchment paper and set aside.
- In a medium-sized mixing bowl, add the oats, almond flour, protein powder, ground flaxseed and salt and mix until combined.
- In a small saucepan, heat the maple syrup and coconut oil over low heat until the coconut oil is fully melted and peanut butter is incorporated. Stir in the vanilla.
- Pour the wet ingredients into the dry ingredients and mix it with a fork until all of the ingredients are fully combined and you have a moist crumb.
- Press the oat mixture into the bottom of the prepared pan until it is level and set aside.
- Make the peanut butter layer: in the saucepan previously used, melt the peanut butter, coconut oil and maple syrup over low heat until full combined. Stir in the vanilla and desiccated coconut.
- Pour the peanut butter mixture over the oat layer and spread it out in an even layer.
- Transfer the pan to the freezer for 30-40 minutes to set up.
- Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30 second increments until fully melted. Drizzle it all over the bars with a spoon to your desired liking.
- Place the pan back into the freezer for another 2 minutes to allow the chocolate to harden.
- Cut into 12 skinny, rectangular shaped bars and enjoy!
- Store in the fridge or freezer for up to 4 weeks.