What I love about Peanut Butter Oat Protein Bars
Get ready to fall in love with these peanut butter oat protein bars—they’re seriously delicious! In fact, my husband can’t get enough of them. Whether you need a quick breakfast, a midday snack, or even a healthier dessert, these bars fit the bill perfectly. Best of all, you only need a few simple ingredients, and the prep is super quick—aside from a little chilling time.
To start, these bars are packed with nutrients that will keep you satisfied. The peanut butter and coconut oil provide healthy fats, while almond flour and protein powder add a solid boost of protein. As a result, they’re not just tasty—they’re also energizing and filling.
Moreover, they’re incredibly convenient. If you’re rushing out the door, just grab one and go. They hold up well in the fridge, making them an easy, ready-to-eat option throughout the week.
This recipe yields about 12 bars, but if you’re planning ahead or prepping for a group, you can easily double it. Simply press the mixture into a 9”x13” pan, and you’ll have 24 bars ready to enjoy. Personally, I keep a batch stocked in my fridge at all times—they’re just that good!
Recipe Notes
A few things to keep in mind:
- 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 better for digestion.
- Almond flour – Almond flour acts as a binder. It also provides a little extra protein and fat. I wouldn’t recommend substituting for another type of flour as they all have different textures.
- Protein powder – I recommend using an unflavoured, unsweetened grass-fed whey protein powder. If all you have is vanilla-flavoured protein powder, that’s ok. It will still work, but the protein bars will be much sweeter than intended.
- Ground flaxseed -Flaxseeds add fibre. I prefer brown flaxseed , 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.
- Peanut butter – I recommend creamy natural peanut butter for this. Look for a peanut butter that has just one ingredient: peanuts.
- Desiccated coconut – Desiccated coconut adds texture to the peanut butter layer. Make sure you use unsweetened, desiccated coconut and not shredded coconut which is much more coarsely textured.
FAQ:
I recommend the unsweetened/unflavoured whey protein because it doesn’t have such an artificial taste like the chocolate or vanilla protein powders do. However, if that’s what you have you can certainly use it. It will result in a sweeter-than-intended protein bar though. So, just know that. The same goes for plant-based protein powders. You can definitely use them, but they’ll taste a little different than intended.
For the oat layer, add equal parts of coconut oil and maple syrup until it does stick together; about 1 tsp each at a time. The same goes for the peanut butter layer. Add equal parts of coconut oil and maple syrup until it does stick together; about 1 tsp each at a time.
Any leftover protein bars can be stored in an air-tight container in the fridge for up to 10 days. If they are left at room temperature, the coconut oil in the chocolate may melt a little and make them gooey, so I recommend storing in the fridge.
Yes. In this case, opt for a plant-based protein powder and substitute regular chocolate for vegan/dairy-free chocolate.
Peanut Butter Oat Protein Bars
Equipment
- 1 8" x 8" Square Pan
Ingredients
For the oat layer:
- 1 1/4 cup sprouted or rolled oats
- 1/2 cup almond flour
- 1/4 cup plain/unflavoured whey protein powder
- 2 tsp ground flaxseed
- 1/4 tsp sea salt
- 1/4 cup coconut oil
- 1/4 cup real maple syrup
- 1 tsp pure vanilla extract
For the peanut butter layer:
- 1 cup smooth, natural peanut butter
- 3 tbsp coconut oil
- 3 tbsp real maple syrup
- 1 tsp pure vanilla extract
- 3/4 cup unsweetened, desiccated coconut
For the chocolate layer:
- 1/2 cup chocolate chunks chopped
- 1 tsp coconut oil
Instructions
- Line an 8"x 8" 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 maple syrup 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.
- Evenly press the oat mixture into the bottom of the prepared pan and put in the fridge to chill while you make the peanut butter layer.
- Make the peanut butter layer: in the saucepan previously used, melt the peanut butter, coconut oil and maple syrup over low heat until fully 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 chopped chocolate and coconut oil in a microwave-safe bowl in 30 second increments until fully melted. Pour it all over the bars, spreading it evenly.
- Place the pan back into the freezer for another 3-5 minutes to allow the chocolate to harden.
- Cut into 12 bars and enjoy or store in the fridge or freezer for up to 4 weeks.
Leave a Reply