Make your own no-bake protein granola bars with clean ingredients and tons of flavor. With roughly 10 grams of protein per bar and 20 minutes of hands-on time, you simply can't go wrong. Delicious as a snack or even breakfast.
Looking for more protein recipes? Try these protein powder overnight oats, healthy chocolate protein banana bread, and protein banana muffins.
Jump to:
Why You'll Love These Protein Granola Bars
- Crunchy texture - I added in some crispy quinoa for a little crunch and added texture - so much better than just using oats. Also helps to mimic some store-bought options.
- Minimally and naturally sweetened - These are sweetened with just a little bit of honey. To cut down on sugar you can easily skip the chocolate topping.
- No-bake - Like my no-bake chocolate protein bars, no oven is needed here. Just some quick mixing of ingredients and allowing the bars to set.
- Protein and fiber - Not only are you helping to reach your protein goals with these, but they are also an excellent source of whole grains, which adds healthy fiber - these bars provide roughly 10 grams of protein and 4 grams of fiber (pending how big you cut them).
- Kid friendly - Crunchy, peanut-buttery, and chocolate-y... a flavor combination loved by kids!
Life doesn't always allow me time to make my own snacks, but when it does, this protein granola bar recipe is one of my go-to's (along with my homemade oats and honey granola). This recipe makes a huge batch that lasts us all week, plus I love how quickly they come together.
My oldest daughter loves these for breakfast, alongside a hard-boiled egg and some fresh fruit. My husband and I love these as a post-workout snack. These gluten-free mini muffins and peanut butter oatmeal bars are other snacks that we make on repeat around here!
Ingredient Notes
- Peanut butter - Be sure to use natural peanut butter where just peanuts (and maybe salt) are listed as the ingredients. I like Once Again. Costco also has a great organic natural peanut butter.
- Vanilla protein powder - I always use vanilla protein, but you can play around with any flavor really, as long as it would go well with peanut butter. I like to use Just Ingredients vanilla protein. It's not grainy, has a short list of ingredients and is super clean.
- Rolled oats - I recommend rolled oats/old-fashioned oats, not quick cooking oats. If needing these to be gluten free, use certified gluten-free oats as oats can become contaminated with gluten during processing.
- Chocolate chips - I use semi-sweet, but any type of chocolate chips work.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
🤍Clean food tips: I recommend organic oats. Like most grains, oats are sprayed with glyphosate (an herbicide that's been linked to increased cancer risk and potential hormone disruptor) prior to being harvested.
Chocolate chips should contain sugar, chocolate, and cocoa butter. My favorite brands include Equal Exchange, Hu Chocolate, and Pascha.
Use a nut butter that contains just the nuts and maybe salt. Ensure there are no added oils or sugars.
Look for an organic protein powder (to ensure there are no synthetic pesticides or GMO ingredients), is low in added sugars, doesn't have artificial flavors (or "natural flavors" if you can avoid it), and is free of soy protein concentrate or isolate.
Substitutions and Variations
- To make nut free, swap the peanut butter for sunflower seed butter. If you only need the bars to be peanut free, use another nut butter. Since nut and seed butters vary in texture, you may need to adjust the oats slightly. The mixture should hold its shape before pressing into the pan.
- To make vegan, swap the honey for pure maple syrup, use a vegan protein powder and dairy-free chocolate chips.
- For lower sugar, skip the chocolate topping.
- Add some nuts and/or seeds. For a more filling and nutritious bar, try adding ¼ cup of pumpkin seeds or chopped almonds. Note, you may need to reduce the oats slightly so the bars aren't too dry and still hole their shape.
Step-by-Step Directions
Step 1: Make the crispy quinoa. Heat quinoa in a pan over medium heat. Stirring frequently, cook until quinoa is browned and toasted.
Step 2: In a medium bowl, combine the peanut butter, honey, and melted coconut oil.
Step 3: Add the remaining bar ingredients and mix until well combined.
Step 4: Evenly and firmly, press the mixture into an 8x8 parchment paper lined baking dish.
Step 5: Melt chocolate and coconut oil together and spread evenly over protein bar mix.
Step 6: Place in fridge and allow chocolate to set. Remove from pan and cut into desired sized bars.
Tips for the Best Protein Bars
- Test the texture/consistency of the mix. Different peanut butters and protein powders can affect the consistency of the mix. Before pressing into the pan, make sure the mix feels moist and holds its shape when pinched between your fingers. If it's too dry, add additional peanut butter or melted coconut oil. If it feels too wet, add more protein powder or oats.
- Use an 8x8 inch pan. This will result in thicker bars, which helps them hold their shape. While a 9x9 pan could be used, an 8x8 baking pan is recommended.
- Line the pan with parchment paper. This makes it easy to lift the bars from the pan so you can easily cut them.
- Firmly press the mixture into the pan. Use the back of a spoon, or your fingers (I think fingers work best) to press the mixture into the pan. This helps the bars hold their shape.
Storage Instructions
Refrigerator - These protein granola bars should be stored in the refrigerator in an air-tight container. They will stay fresh in the fridge for up to one week.
Freezer - Place in a freezer safe container with parchment paper between each bar (to prevent sticking) and freeze for up to 2 months. Thaw at room temp, or overnight in the fridge. Or enjoy straight from the freezer.
Recipe FAQs
Both plant-based or whey protein will work. My recommendation is to make sure you like the protein powder and use one that isn't grainy or has a bad after taste. My favorite protein to use in these bars is Just Ingredients vanilla.
The easiest way is to add some psyllium husk powder. Start with 2-3 tablespoons and adjust the mix as needed so it's not too dry. You can either add more peanut butter or melted coconut oil.
I suggest cutting this recipe into 14 bars, which gives you 10 grams of protein per bar. But pending the size of the bars, and the actual protein powder you use, you may end up with a slightly different amount.
Looking for additional ways to add more protein?
Ask AI suggestions on how to add even more protein to these granola bars.
More Healthy Snack Recipes to Try!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Protein Granola Bar Recipe
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
Equipment
- 8x8 baking dish
- 2 mixing bowls
- 1 skillet/frying pan
Ingredients
- ½ cup quinoa
- 1 cup drippy, natural peanut butter
- ⅓ cup honey
- 2 tbsp. coconut oil, melted
- ½ cup vanilla protein powder
- 1 ½ cups rolled oats (certified gluten-free if needed)
- ¼ cup chia seeds
- ¼ tsp. salt
For the Chocolate Topping
- ½ cup chocolate chips
- 1 tsp. coconut oil
Instructions
- Start by toasting the quinoa. Heat a medium skillet over medium-heat. Add the quinoa and stir frequently until you hear the quinoa start to "pop" and they are lightly browned and crisp (this should take 3-4 minutes). Remove from heat.
- In a large bowl, combine the peanut butter, honey, and melted coconut oil. Next, add the protein powder, oats, chia seeds, salt (see notes) and crispy quinoa. Mix until well combined.
- Line an 8x8 baking dish with parchment paper, leaving some hanging over the sides. Pour the mixture into the prepared pan. Using your hands, evenly push the mix down into the pan.
- In a small microwave safe bowl, add the chocolate chips with 1 tsp. coconut oil. Microwave in 30-45 second increments, stirring between each, until smooth and fully melted. Use a rubber spatula to evenly spread the melted chocolate over the bars.
- Place dish in the refrigerator for about 20-30 minutes, or until chocolate is fully set. Using the parchment paper, carefully remove from the pan. Cut into desired sized bars.
- Enjoy and store finished bars in the fridge.
Notes
- If your honey is solid, melt it quickly in the microwave before mixing in with the peanut butter.
- If your peanut butter contains salt, emit the added salt, or reduce to ⅛ tsp.
- I recommend organic peanut butter, organic oats, and raw honey.
- Either plant-based or whey protein will work. I prefer ones that have limited ingredients, limited added sugar (no fake sugar), and are organic.
- Exact protein amount will vary pending the type of protein and how you measure.
Nutrition
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
Tanya says
These are great! A really nice balance of sweetness, and a fun crunch with the toasted quinoa. I added chopped dried cherries for a bit of sour contrast here and there.
Sara says
Oh, I'll have to try with the dried cranberries - that sounds delicious! And thanks so much for sharing your thoughts!
Sara says
Both my girls love these protein bars, and I love how easy they are to make. Not needing to bake them is an added bonus 🙂