Chewy banana chocolate chip peanut butter Oatmeal Protein Bars made with a handful of wholesome ingredients! These easy to customize bars are the ideal treat for those who prefer less sugar and a boost of protein! 16 grams of protein per bar!
As you may have surmised based on past recipes, I’m all about adding a boost of protein to my sweet treats in order to amplify the nutrients!
Following the same line of thinking, I whipped up these easy, dreamy peanut butter oatmeal protein bars that are positively packed with banana-bread-meets-cookie flavors. They are ideal for those who love a sweet treat but also like to keep it balanced!
The best part is they are egg-free, gluten-free, refined sugar-free and can easily be made nut-free too for folks with dietary restrictions. Plenty of options for adaptation!
For those who are into high-protein sweets, also try my Oatmeal Protein Pancakes, Lemon Poppy Seed Energy Balls, and Protein Banana Bread! Three of my personal favorites!
Let’s chat about the simple ingredients for these homemade protein bars.
Ingredients for Oatmeal Protein Bars:
Ripe Bananas: The majority of the sweetness and moisture comes from mashed ripe bananas. For the best results, use bananas that have plenty of brown spots, indicating they are overripe.
Pure Maple Syrup: While the bananas make up most of the sweetness, I like adding a touch of pure maple syrup for my preferred level of sweet.
Quick Oats: The glue that holds it all together! Taking the place of regular all-purpose flour we use quick cooking oats (also known as instant oats). I find quick oats provide the best texture over rolled oats or old fashioned oats.
Peanut Butter or Almond Butter: For richness and stickiness to ensure everything holds together nicely, we need any kind of nut butter or seed butter. I use unsweetened natural peanut butter.
Avocado Oil: Brings a touch more richness and moisture.
Protein Powder: Pick your favorite kind of protein powder to add our protein boost. I use unflavored, unsweetened egg white protein powder or goat whey protein powder. Vanilla protein powder works great too!
Ground Cinnamon and Pure Vanilla Extract: A pinch of ground cinnamon and some vanilla extract adds warm flavor and fun nuance to these healthy protein bars.
Sea Salt: Flavor enhancer! Don’t skip it.
Add-ins: Mix in 1 cup of any of the following: chocolate chips, chopped pecans, chopped walnuts, pumpkin seeds, hemp seeds, chia seeds, sunflower seeds, dried cranberries, raisins, chopped dried apricots or any dried fruit are all great options.
Recipe Customizations:
- Substitute the bananas for ⅔ cup of any kind of milk you like. Almond milk, cashew milk, coconut milk, oat milk, and regular milk all work. Add an additional 2 tablespoons of oil and another 3 tablespoons of pure maple syrup if you go this route.
- Use any well-stirred thick and sticky nut or seed butter you like. This includes peanut butter, almond butter, cashew butter, Nuttzo, sunflower seed butter, and tahini. Just be sure you enjoy the flavor of whatever you use.
- Omit the pure maple syrup for less sugar or substitute it for brown sugar or coconut sugar.
- Use coconut oil or melted butter instead of avocado oil.
- Swap the protein powder for collagen peptides.
Now that we’ve covered the healthy ingredients, let’s make them!
How to Make Chewy Oatmeal Protein Bars:
Combine the mashed bananas, peanut butter (or nut butter of choice), pure maple syrup, avocado oil, and vanilla extract in a large bowl (the wet ingredients).
Stir in the dry ingredients (oats, protein powder, sea salt, and cinnamon).
Then, mix in any add-ins you enjoy for flavor, such as chocolate chips, dried fruits, chopped nuts, or seeds.
Bake in an 8-inch parchment paper lined baking pan for 18-22 minutes, or until the bars appear slightly golden brown and the center has set up.
Allow the bars to cool all the way to room temperature before slicing and serving.
Storage Options:
- Room Temperature: Cover the pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Transfer the protein bars to an airtight container or a zip lock bag, and refrigerate for up to 10 days.
- Freezer: Freeze in a freezer bag for up to 3 months.
Easy peasy! These grab-and-go goodies are perfect for busy individuals, and for those who enjoy honoring their sweet tooth with less added sugar.
Keep this easy protein bar recipe on constant rotation for meal prep to always have a healthy snack or dessert on hand!
Looking for more high-protein treats? Also try out these reader favorites.
More High-Protein Dessert Recipes:
- Protein Cinnamon Roll Bread
- Chocolate Almond Butter Protein Cups
- 6-Ingredient Flourless Protein Brownies
- Blueberry Cottage Cheese Cheesecake
- Cottage Cheese Pancakes
Drop a comment below letting us know what you add to your homemade bars!
Oatmeal Protein Bars Recipe
Equipment
Ingredients
- 3 ripe bananas 1 ½ cups mashed*
- ⅔ cup peanut butter or almond butter
- 2 Tbsp pure maple syrup
- 2 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 2 cups quick oats
- ½ cup protein powder
- ½ tsp sea salt
- 1 tsp ground cinnamon optional
- 1 cup mix-ins chocolate chips, chopped nuts, dried fruit, etc.
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and line a 8-inch square baking pan with parchment paper.
- Mash the bananas in a large mixing bowl until creamy. Add in the peanut butter, pure maple syrup, avocado oil, and pure vanilla extract and mix well until combined.
- Transfer the oats, protein powder, sea salt, and ground cinnamon (the dry ingredients) to the bowl with the wet ingredients and mix well. Stir in 1 cup of your choice of add-ins – chocolate chips, chopped nuts, seeds, and dried fruit such as dried cranberries or raisins are all great options.
- Spread the protein bar mixture into the prepared baking dish, creating an even layer. If you’d like, sprinkle the top with extra goodies like chocolate chips or nuts.
- Bake on the center rack of the preheated oven for 18-22 minutes, or until the edges are golden-brown and the center appears set up.
- Allow the protein bars to cool to room temperature before slicing and serving.
