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Homemade protein granola bars cut into squares on parchment paper with oats and chocolate chips visible

Easy No-bake Protein Granola Bar Recipe

No-bake protein granola bars packed with wholesome ingredients, ready in just 15 minutes. Perfect for healthy snacking and post-workout recovery.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 15 minutes
Servings: 12 bars
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rolled oats old-fashioned work best
  • 1/2 cup protein powder vanilla whey preferred
  • 1/3 cup honey or pure maple syrup
  • 1/2 cup natural peanut butter creamy recommended
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup mix-ins chocolate chips, nuts, or dried fruit
  • 2 tbsp chia seeds soaked in 6 tbsp water, optional

Equipment

  • 8x8-inch baking pan
  • Parchment paper
  • Large mixing bowl
  • Small saucepan
  • Large skillet

Method
 

  1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. Toast the oats in a large skillet over medium heat for 5-7 minutes, stirring frequently until golden and fragrant.
  3. In a small saucepan, gently melt together the peanut butter, honey, and coconut oil until smooth. Remove from heat and stir in vanilla extract.
  4. In a large bowl, combine the toasted oats, protein powder, and salt. Pour the warm peanut butter mixture over the dry ingredients and mix thoroughly.
  5. Let mixture cool slightly, then fold in your chosen mix-ins. The mixture should stick together when pressed between fingers.
  6. Transfer mixture to prepared pan and press down very firmly using the back of a measuring cup. This is crucial for bars that hold together.
  7. Refrigerate for at least 2 hours or overnight until completely set, then lift out using parchment paper and cut into 12-16 bars.

Notes

Press mixture very firmly into pan for bars that don't fall apart. If mixture seems too dry, add extra tablespoon of nut butter. Store in refrigerator for up to 2 weeks or freeze for up to 3 months.