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Homemade Peanut Butter Protein Bars

Nutty Homemade Peanut Butter Protein Bars for Healthy Snacking

Delicious Homemade Peanut Butter Protein Bars packed with wholesome ingredients for a nutritious snack.
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Prep Time 10 minutes
Chilling Time 15 minutes
Total Time 25 minutes
Servings: 8 bars
Course: Other
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 cup Creamy Peanut Butter Substitute almond butter for a different nutty taste.
  • 1/2 cup Honey Maple syrup works for a vegan option.
  • 1/4 cup Coconut Oil Feel free to use any neutral oil if preferred.
  • 1 teaspoon Vanilla Extract Using pure vanilla will yield the best results.
  • 1/4 teaspoon Salt Try sea salt for a more complex flavor profile.
  • 1/2 teaspoon Cinnamon Optional but can elevate the taste.
For the Texture
  • 1/4 cup Flax Meal Chia seeds can be used as an alternative.
  • 1 cup Protein Powder Choose your favorite flavored protein.
  • 2 cups Old Fashioned Oats Ensure gluten-free oats meet dietary needs.
  • 1 cup Coconut Flakes Unsweetened is best to control sugar content.
  • 1/2 cup Mini Chocolate Chips Can be swapped for dried fruit or nuts.
For Topping
  • 1 teaspoon Flaked Salt Sprinkle on top just before chilling.

Equipment

  • Microwave
  • 8x8 or 9x9 Pan
  • parchment paper
  • mixing bowl
  • spatula
  • Knife

Method
 

Preparation
  1. Start by spraying or lining your 8x8 or 9x9 pan with parchment paper to prevent sticking.
  2. In a microwave-safe bowl, combine the creamy peanut butter, coconut oil, and honey. Microwave for 30–45 seconds until melted and warm, then stir until smooth.
  3. Once smooth, add vanilla extract, salt, cinnamon, flax meal, protein powder, and oats. Stir vigorously until fully integrated.
  4. Gently fold in coconut flakes and mini chocolate chips until evenly distributed.
  5. Transfer the mixture into the prepared pan and press firmly, smoothing the top. Optionally, sprinkle extra chocolate chips and flaked salt on top.
  6. Refrigerate for 10–15 minutes to allow bars to set.
  7. Remove from pan using parchment overhang, place on cutting board, and cut into squares or rectangles.

Notes

Keep in an airtight container in the fridge for up to one month. Freeze individually wrapped for up to 3 months.