Protein Bar Recipe
This protein bar recipe is an easy no-bake option made with pantry staples. They’re chewy, packed with oats and peanut butter, and finished with a layer of chocolate for the perfect sweet bite. Great for meal prep, post-workout snacks, or whenever you need a quick boost.
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A Note from Kim
Sweet Tooth Approved
Homemade protein bars are one of my favorite things to keep in the fridge or freezer. I have a serious sweet tooth, so I love having a snack that tastes more like a dessert than a typical protein bar. These remind me of classic chocolate oatmeal no-bake cookies, which makes them especially hard to resist!
I also love the texture of these bars. They’re chewy from the oats and peanut butter, with a little crunch from the Rice Krispies and a rich layer of chocolate on top. Each bar has 10 grams of protein, and I love that I can make a batch in about 10 minutes and have an easy grab-and-go snack ready for the week.
With love (and lots of good eats), 
These bars are a new favorite in our house! They’re so tasty, and I love that the kids enjoy them too.
— Heidi
What You Need to Make Homemade Protein Bars
This is my kind of ingredient list! Simple, pantry staples that come together into something really delicious.
The full list of ingredients with measurements can be found in the printable recipe card below.
- Peanut butter: Use creamy, drippy peanut butter for the best texture. If yours is thick, warm it slightly before mixing. If you’re not using salted peanut butter, you may want to add in about 1/4 teaspoon salt.
- Honey or maple syrup: Either works well. Honey makes the bars a little sweeter, while maple syrup adds a mild maple flavor.
- Brown sugar: Adds sweetness and helps give the bars their chewy texture.
- Milk: Dairy or nondairy milk works. Add a little extra if the mixture seems too dry to hold together.
- Old-fashioned oats: Rolled oats give the bars their chewy texture. For extra protein, use protein oats. I do not recommend using quick oats or instant oats here.
- Rice Krispies: Add a light, crispy crunch that balances the chewy oats and peanut butter.
- Protein powder: Vanilla protein powder works best in this recipe. Since protein powders vary, the mixture may need a splash more milk depending on the brand. My go-to brand is Truvani, and I prefer using their whey protein powder.
- Chocolate chips: Semi-sweet chocolate chips create a rich topping without making the bars overly sweet. Dark chocolate works too, if preferred.
- Mini M&M’s: These are optional, but add a fun pop of color and extra chocolatey crunch. You can also top the bars with chopped nuts, raisins, cranberries, sprinkles, or your favorite mix-ins.
How to Make Protein Bars at Home
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Stir wet ingredients. In a large bowl, stir together the melted (drippy) peanut butter, honey or maple syrup, brown sugar, protein powder, and milk until well combined.
Step 2: Add oats and Krispies. Add the oats and Rice Krispies cereal. Gently fold until everything is evenly coated and the mixture sticks together. If it feels too dry, add a little more milk, 1 tablespoon at a time.
Step 3: Transfer to pan. Transfer the mixture into the prepared baking dish and use the back of a spoon or spatula to firmly press it into an even layer.
Step 4: Melt chocolate. Melt the chocolate chips in the microwave in 20-second intervals, stirring well between each, until smooth. Alternatively, you can melt the chocolate in a small saucepan over low heat on the stovetop.
Step 5: Spread chocolate. Spread the melted chocolate over the top of the peanut butter and oat mixture.
Step 6: Add M&M’s. Sprinkle mini M&M’s over the warm chocolate and gently press them in. Freeze for at least 2 hours, or until firm.
Step 7: Cut and enjoy. Use the parchment paper to lift the bars from the pan, then cut into 12 squares or rectangles. Serve right away, or store any leftovers in the refrigerator or freezer to maintain the best texture.
Frequently Asked Questions
Yes! You can swap the peanut butter for creamy almond butter, cashew butter, or sunflower butter. Sunflower butter is a great nut-free option if you have a nut allergy. For the best texture, use a smooth, drippy nut or seed butter.
Absolutely. Use your favorite dairy-free milk and make sure your protein powder and chocolate chips are also dairy-free. To make them vegan, be sure to use maple syrup instead of honey, and check that your Rice Krispies are vegan-friendly.
Use certified gluten-free oats and gluten-free crispy rice cereal. Be sure to check the labels on your protein powder and other ingredients, too, since ingredients can vary by brand.
Storage Recommendations
- Refrigerate: Store the chocolate protein bars in an airtight container in the fridge for up to 1 month.
- Freeze: For longer storage, freeze the bars in an airtight container for up to 3 months. Let them thaw at room temperature for 5–10 minutes before enjoying.
More Protein Snack Recipes
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Protein Bar Recipe
Ingredients
- ½ cup (127g) creamy peanut butter, drippy or melted
- ½ cup (170g) honey or maple syrup
- ½ cup (100g) brown sugar
- 3 scoops (90g) vanilla protein powder, about 90g
- ¼ cup milk, (dairy or nondairy works)
- 1½ cups (120g) old-fashioned rolled oats, (use protein oats for extra protein)
- 1½ cups (40g) Rice Krispies cereal
- ¾ cup (120g) semi-sweet chocolate chips
- ¼ cup Mini M&M’s, (optional)
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Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal.
- In a large bowl, stir together the melted (drippy) ½ cup (127g) creamy peanut butter, ½ cup (170g) honey or maple syrup, ½ cup (100g) brown sugar, 3 scoops (90g) vanilla protein powder, and ¼ cup milk until well combined.
- Add the 1½ cups (120g) old-fashioned rolled oats and 1½ cups (40g) Rice Krispies cereal. Gently fold until everything is evenly coated and the mixture sticks together. If it feels too dry, add a little more milk, 1 tablespoon at a time.
- Transfer the mixture into the prepared baking dish and use the back of a spoon or spatula to firmly press it into an even layer.
- Melt the ¾ cup (120g) semi-sweet chocolate chips in the microwave in 20-second intervals, stirring well between each, until smooth. Alternatively, you can also melt the chocolate in a small saucepan over low heat on the stovetop.
- Spread the melted chocolate over the top of the peanut butter and oat mixture.
- While the chocolate is still warm, sprinkle the ¼ cup Mini M&M’s over the top and gently press them into the chocolate to help them stick.
- Place the pan in the freezer for at least 2 hours, or until the bars have set and feel firm.
- Use the parchment paper to lift the bars from the pan, then cut into 12 squares or rectangles. Serve right away, or store any leftovers in the refrigerator or freezer to maintain the best texture.
Notes
Storage Tips
- Refrigerate: Store the protein bars in an airtight container in the refrigerator for up to 1 month.
- Freeze: For longer storage, freeze the bars in an airtight container for up to 3 months. Let them thaw at room temperature for 5–10 minutes before enjoying.
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These bars are a new favorite in our house! They’re so tasty, and I love that the kids enjoy them too.