I’ve always been looking for a snack recipe that has been a hit with Trifecta: easy, nutritious and insanely delicious. These No-Bake Chocolate Chips Peanut Butter Protein Granola Bars check all boxes. They are chewy, salty and packed with plant-based protein, and come with pantry staples, baking, blenders and fuss. Whether you need a quick breakfast on the go or a midday energy boost or not, these bars are my go-to.
Why I love these bars
No Bake Magic: When it’s too hot to turn on the oven, these are lifesavers. Sophisticated Sugar Free: I naturally sweeten them with date syrup. Protein Pack: A scoop of Vegan Peanut Butter Protein Powder (Pescience is the best!!) gives them a real staying power. Fully customizable: I love switching with add-ins like chia seeds and flaxseed. Meal Prep Win: I make batches on Sundays and snacks all week.
printing
No Bake Chocolate Chip Peanut Butter Protein Granola Bar (gluten-free + no additional sugar)
author:
Preparation time: 10 minutes
Total time: 10 minutes
yield: 8-16 bar
diet: Vegan
2 cups Old fashioned rolled oats
½ cup Chop roasted saltless peanuts
¼ cup Natural Creamy Peanut Butter (Sugarless)
⅓ cup Date Syrup (Code HealthyHelper saves $$)
¼ cup Coconut oil (or more peanut butter if you want to skip the oil)
¼ cup Vegan Peanut Butter Protein Powder (Pescience is the best… Code HealthyHelper saves $$!)
1 tsp Vanilla extract
¼1¼ Sea salt
1/4–1/2 Cup Sugar Free Regular or Mini Chocolate Chips (Code Healthy Helper Saves $$!) Optional: 2 tablespoons of ground flaxseed or chia seeds for texture and extra fiber
Instructions
Start by lining the pans with 8 x 8 inch bread or parchment paper. In a large bowl, mix with oats, chopped peanuts, chocolate chips, protein powder, salt, and optional add-ins like chia and flax. Then, in a small pot (or microwave safe bowl), gently heat the peanut butter and warm it up until smooth and poured with syrup, coconut oil and vanilla. Dry the wet ingredients and stir until everything is evenly coated. It should turn into a little chunk if pressed. That’s how you know it’s the right consistency. If the mixture is too dry, add a little extra date syrup or warm water. Are you too wet? Usually, more oats do the trick. Next, press the mixture firmly into a lined pot and smooth it out with a spatula or wet hand. Chill the fridge bar for at least an hour until it’s firm. Once set, slice them into minibars, rectangular or squares and store in the fridge.
Have you made this recipe?
My favourite add-ins
These bars are extremely versatile. Sometimes I swap peanuts for almonds, use almond butter instead of peanut butter, or throw a tablespoon of hemp seeds or cinnamon sprinkles. If I’m craving a snack, I drizzle a bit of melted dark chocolate on top before cooling. The possibilities are endless.
How to save them
I put the bar in an airtight container in the fridge. If they don’t disappear soon, they will last about a week! For longer storage, I freeze them in a single layer and pop them into a reusable bag once they are solid. They thaw quickly and are perfect for getting a grab.
When I eat them
Basically… always. Like a simple breakfast before, after exercise, mid-afternoon slump, a rushing door. They are filled without heavy and the oats, protein and healthy fat combo keeps me happy.
Let’s take a look at your bar
Try these bakeless chocolate chips peanut butter protein granola bars and you’ll want to see what you came up with! Share your work and tag @healthyhelper on Instagram to allow you to redistrip them. 🙂
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