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Description
Easy no-bake oatmeal protein bars packed with rolled oats, vanilla protein powder, peanut butter, and mini chocolate chips for a nutritious, grab-and-go snack.
Ingredients
- 1/2 cup maple syrup (or other liquid sweetener like honey or agave)
- 1/2 cup natural peanut butter (or other nut/seed butter)
- 2-3 tablespoons plant-based milk (or dairy milk)
- 1 teaspoon vanilla extract
- 1 cup rolled oats (certified gluten-free if needed)
- 1/2 cup vanilla protein powder (plant-based or whey)
- 1/3 cup mini chocolate chips
- 1 teaspoon ground cinnamon
Instructions
- Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides, or grease it lightly.
- In a large mixing bowl, combine the maple syrup, peanut butter, milk, and vanilla extract. Whisk or stir until these wet ingredients are thoroughly smooth and integrated.
- Add the rolled oats, vanilla protein powder, chocolate chips, and ground cinnamon to the bowl. Mix everything together with a sturdy spatula until a thick, uniform dough-like mixture forms. If the mixture seems too dry, add an additional tablespoon of milk at a time until it holds together.
- Transfer the mixture to the prepared baking pan. Using slightly damp hands or a flat spatula, press the mixture down very firmly and evenly into the pan. This compression helps the bars hold their shape.
- Place the pan in the freezer for at least 1 hour (or in the refrigerator for 3-4 hours) until the bars are completely firm and set.
- Once set, lift the slab out of the pan using the parchment paper overhang. Place it on a cutting board and slice into individual bars or squares of your desired size.
- Store the no-bake oatmeal protein bars in an airtight container in the refrigerator for up to a week, or in the freezer for longer storage. Enjoy as a quick, nutritious snack or post-workout treat.
Notes
- Use certified gluten-free oats if needed for gluten-free diet.
- Opt for plant-based ingredients to make it vegan.
- Adjust milk quantity as needed for desired consistency.