Peanut Butter Protein Bars

This recipe is a labor of love, made from trial and error and my family and friends eating a variety of too dry, too sweet, too peanut-buttery, too protein or generally left uneaten throughout the house because no one wanted to tell me another batch was a flop. The final version is a tweaked version from Erin at Well Plated.

-1/2 cup creamy peanut butter

-1/4 cup honey

-2 Tbsps Coconut Oil

-2 cups oats

-1 overflowing scoop of Protein Powder (we use Bob’s Red Mill Vanilla Protein Powder – it is vegan, but does contain monk fruit)

-2 Tbsps ground flax/chia mix

-1/4 tsp cinnamon

-1/4 tsp sea salt

-1/4 cup mini chocolate chips (optional) – we’ve used butterscotch chips or craisins before too.

Step by Step

  1. Lightly grease an glass 8×8 pan (if using metal instead of glass you may want to line it with parchment)
  2. Using a double boiler or a heatproof bowl OVER a pot of simmering water melt & mix- peanut butter, honey and coconut oil until smooth.
  3. Add the oats, protein powder, ground flax & chia, cinnamon and salt and stir. **If adding an optional mix in let cool slightly**
  4. Add chips if desired.
  5. Press firmly into prepared pan then place in freezer for 1 hour. Remove from freezer. Invert pan onto a cutting board and slice bars in half then into strips creating “bars”. Bars can be stored in refrigerator, or individually wrapped for packing in lunches or day packs.

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