These super healthy protein bars taste delicious oatmeal cake covered in smooth dark chocolate!
If you’re looking for a new favorite protein bar recipe, this might be the one.
With only 6 ingredients, oatmeal bars are easy to make at home, and offer endless flavor options for customization.
Chocolate brownie? Coconut mocha? Peanut butter dough? Chocolate chips with almond butter? Enjoy transforming your basic protein bar recipe into any flavor you want!
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To prepare the bars, stir together all ingredients except the chocolate in a mixing bowl.
Transfer to an 8-inch skillet lined with parchment paper or wax paper, and place a second sheet on top to distribute the mixture in the pan so it fits evenly across the bottom of the pan.
Melt the chocolate either in the microwave or on the stove. (If you’ve never melted chocolate, it’s a good idea to google how to melt chocolate so it doesn’t burn.)
I like to sauté 2-3 teaspoons of oil (like sunflower, vegetable, or coconut) for a smoother sauce that’s easier to coat the bars, but that’s not required.
Either spread the melted chocolate over the pan and cool or freeze until the oatmeal mixture is firm, then cut into slabs, or freeze the filled pan before adding the chocolate toppings, cut into slabs once firm, then dip each piece into the mould. The chocolate cools until firm.
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Feel free to use your favorite protein powder or try the recipe a few times with different protein powders to see which one you prefer.
The bars can be made with peanut butter, almond butter, and sunflower butter, coconut butterOr even plain or vegan butter for a nut-free protein bar.
The bars were inspired by this protein bar recipe.
- 1 1/2 A quick or rolled cup of oats (For a low carb, try this keto protein bars)
- 1/4 Teaspoon salt
- 1/2 Cup Butter, peanut butter, or hypoallergenic substances
- 1/2 Cup Pure maple syrup, honey or agave
- 2/3 Cup Favorite protein powder – enjoy different flavors (70g)
- 4 ounce Melted chocolate chips or bars
Mix the first five ingredients well. Transfer the mixture to an 8-inch skillet lined with parchment paper or wax paper. Place a second sheet of paper on top and use it to crush the mixture and spread it so it evenly fills the bottom of the pan. Carefully melt the chocolate. (I like to stir 2-3 teaspoons of oil into the melted chocolate for a smoother sauce that’s easy to coat, but isn’t required.) You can either spread the melted chocolate over the pan, cool it or freeze it until firm, then cut it into bars or freeze the pan before adding the chocolate, cut it into bars once it’s firm, then dip each bar in the wrapping and let it cool until it hardens. Watch nutrition bars
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