These no bake Peanut Butter Protein Bars are a quick and easy snack made with oats, peanut butter, honey, and dark chocolate. Each bar contains 17 grams of protein!
Some days, you just want a snack that feels like a treat without totally going off the rails. That’s where these protein bars come in. They are no-bake, super easy to make, and have just enough chocolate to feel like you got away with something. Keep a stash in the fridge and you’ll reach for them more than you think.
3 Reasons to Love Homemade Protein Bars
- No oven needed: Just a food processor and a fridge.
- Peanut Butter + chocolate = yes: A bold flavor combo that actually wakes you up.
- Sneaky wholesome snack: Oats, healthy fats, and protein all rolled into one.
Protein Bar Ingredients
- Peanut Butter: This works with other nut butters such as cashew or almond butter.
- Oats: You can use old-fashioned or quick-cooking oats (just not steel-cut) because they are being minced in the food processor.
- Honey: or any other liquid sweetener.
- Coconut Oil: Don’t sub this with another oil. You need coconut oil because it goes in when it is in liquid form, and as the bars are chilled, it solidifies and helps them stay secure.
- Protein powder: Use your favorite kind.
- Peanuts: you can choose your favorite variety here. Honey roasted provides a different flavor than roasted and salted, so just choose what fits your flavor palate.
- Chocolate Chips: optional, but highly recommended.
Peanut Butter Protein Bar Directions
- Add the oats, peanut butter, protein powder, honey, melted coconut oil and peanuts to the food processor.
- Pulse until the mixture becomes similar to a dough, see photos. Grab a bit of the mixture and press it together with your fingers. If the dough comes together easily you are ready to add the chocolate chips. If the dough feels a bit dry and crumbly add 1 tablespoon of water at a time until you get the correct consistency.
- Fold in the chocolate chips and press into a parchment-lined loaf pan. Chill at least 30 minutes. Top with sea salt if desired.
Homemade Protein Bar Tips
- Food Processor: You will really need a food processor or a high-speed blender with a large container.
- Espresso powder packs a punch, so start small and taste before adding more.
- Don’t skip the sea salt on top—it brings out the chocolate and balances the sweetness.
- Chill at least 30 minutes before slicing for cleaner cuts.
Recipe FAQ
Almond butter is my go-to for texture and flavor, but peanut butter or cashew butter work great too—just use a drippy, natural version for easy blending.
Keep them in the fridge for up to 1 week, or freeze for up to 3 months. I like to wrap them individually for quick grab-and-go snacks.
Yes, these bars are quite large. If you cut the bars into 12 equal servings my nutrition calculator has each bar coming in at 12 grams of protein and 19 carbs.
Variations & Add-Ins
- Add flax, or hemp hearts for a boost of fiber and protein.
- Press the mixture into mini muffin tins instead of a pan for bite-sized treats.
- Skip the chocolate all together if you prefer.
- You can use white chocolate, butterscotch chips or a different variety of nut if you prefer.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
No-Bake Peanut Butter Protein Bars
Ingredients
- 1 cup rolled oats 96 g; see note 2
- 1 cup creamy peanut butter 118 g
- ½ cup protein powder 40 g , any variety will work.
- ½ peanuts , honey roasted or salted
- ¼ cup honey 74 g
- 2 tablespoons coconut oil 26 g; melted; refined recommended
- ¼ mini dark chocolate chips
- 1 tablespoon water *if needed
- sea salt for sprinkling
Instructions
- Add the rolled oats, peanut butter, protein powder, honey, melted coconut oil and peanuts to the food processor. Pulse the ingredients until the mixture becomes a soft dough (look at the photos in the post above).
- Check the consistency by pinching a bit of the mixture between your fingers; it should come together easily, not crumble. If the mixture is crumbly, add 1 tablespoon of water at a time and pulse until it reaches the desired consistency.
- Line a 9 x 5 inch loaf pan with parchment, and press the protein bar dough into the pan until smooth across the top. Sprinkle with flaky sea salt, if desired. Chill the bars at least 30 minutes.
- Slice the bars into 8 squares.
Tips:
- Store in an air tight container in the fridge for up to 7 days; due to the nut butter. You must keep them chilled.
- To freeze loosely in parchment paper and store in a larger bag or meal prep container. Freeze for up to 3 months.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
