Chocolate Chip Protein Bars Recipe
These Chocolate Chip Protein Bars are a fantastic snack you make in batches at home!
I don’t know about you, but paying $4 for a single protein bar puts a bit of a strain on my wallet. Especially when I like eating them on a regular basis. That’s why I love making my own bars. Specifically, this clean eating chocolate chip protein bar recipe. It uses simple ingredients that are easy to find, and I love the flavor.
I came across an article on eHow.com, on how to make your own protein bars. It just gave a general outline, so I printed it out and got to work. I tried several different methods and many different ingredients.
The main thing I found is that the oats you use make all the difference. And it really comes down to personal preference.
If you like a harder, chewier bar, use old-fashioned oats (not the quick-cook kind). But if you use these, be prepared to let the bars sit for a few days in an airtight container before you eat them. Otherwise, it’s very similar to chewing hay (not that I chew a lot of hay, mind you; it’s just the image that came to mind when I tried these bars with the rougher oats).
If you like a softer bar (which I do), then use quick-cook oats (the 3-minute kind).
Other than that, the recipe is pretty basic and very easy.
How Many Protein Bars A Day?
The number of protein bars you can eat a day will depend on your macros and calorie limits. Keep in mind that protein bars were never meant to be a sweet and tasty snack, but that’s how most of us use them these days. However, that’s a great way to get more calories than intended because protein bars are really meant to be a quick meal replacement bar. Not a dessert after you’ve had a full meal.
When Should You Eat A Protein Bar?
The best time to eat a protein bar is when you don’t have time to squeeze in a full meal. This is often in the afternoon when we are in the midst of our work days and just cannot get away for lunch.
How Much Is Too Much Protein?
This will depend on how active you are. Very active people need more protein than those who are more sedentary.
According to the Mayo Clinic:
More than 2 grams per kilogram of body weight each day is excessive.
Mayo Clinic
If this is a concern for you, your best bet is to talk to a registered dietician. While there are plenty of macro calculators online, a dietician will be able to give you the most accurate advice tailored to your own individual needs.
Are Protein Chocolate Bars Good For You?
Store-bought protein bars are rarely healthy. I’m not saying they don’t exist, just that a truly healthy one is hard to find. My best advice to to read the ingredient list.
Can I Use A Different Protein Powder?
Yep! Use any protein powder you are comfortable with. Some folks who are plant-based or vegan will prefer something like pea protein or soy protein. Plant-based protein powder is fine. You can also use brown rice protein powder, but I find that it sometimes has a funny texture that I don’t like. So choose carefully.
About The Ingredients
Oats – Use plain, quick-cooking oats.
Peanut butter – All natural, no sugar added. You can also use almond butter or cashew butter if you prefer. Any nut butter or seed butter (if you are nut-free) will work. Sunflower seed butter is also a good choice.
Honey – Any type you want. You can use maple syrup, but the bars won’t be as sweet.
Apple sauce – Unsweetened.
Dark chocolate chips – Grain-sweetened is best.
Whey protein powder – More info here. Make sure it’s an unsweetened protein powder.
Ground cinnamon – Not cinnamon sugar. Just plain cinnamon.
Chia seeds
How To Make Chocolate Chip Protein Bars
Preheat your oven to 350 degrees F. Roast the oats in the oven on a cookie sheet, without oil, for 10-15 minutes. Cool completely.
IMPORTANT: BE SURE your oats have cooled down completely from being roasted, or they will totally melt your chocolate chips.
Knead all ingredients in a large mixing bowl until well combined.
Spread out the batter on a cookie sheet or other baking dish (I used a quarter sheet). Press dough down evenly over the pan.
Bake at 350F. for 15-20 minutes or until the bars are a nice golden brown color.
Cut and allow to cool. Store in a zipper-top plastic bag or food storage container.
Storing Chocolate Chip Protein Bars
Store these in an airtight container in the refrigerator for up to 2 weeks.
Freezing Chocolate Chip Protein Bars
These freeze well. Wrap them well and store them in the freezer for up to 6 months. Thaw in the fridge for 24 hours before eating.
Products Mentioned
- Whey Protein Powder (amazon affiliate link)
More Protein Bar Recipes
SUBSCRIBE
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Chocolate Chip Protein Bars Recipe Card
Chocolate Chip Protein Bars Recipe
Ingredients
- 2 cups oats
- 1 cup peanut butter (no sugar added)
- ½ cup honey
- ½ cup apple sauce (unsweetened)
- 2 tbsp. dark chocolate chips (grain sweetened is best)
- 1 cup whey protein powder (see link above)
- 1 tbsp. ground cinnamon
- 2 tbsp. chia seeds
Instructions
- Preheat your oven to 350 degrees F. Roast the oats in the oven on a cookie sheet, without oil, for 10-15 minutes. Cool completely.IMPORTANT: BE SURE your oats have cooled down completely from being roasted, or they will totally melt your chocolate chips.
- Knead all ingredients in a large mixing bowl until well combined.
- Spread out the batter on a cookie sheet or other baking dish (I used a quarter sheet here).
- Bake at 350 for 15-20 minutes or until the bars are a nice golden brown color.Cut and allow to cool. Store in a zipper-top plastic bag or food storage container.
OK, I will admit, I am always skeptical trying a recipe that even resembles some sort of baking involved-I don’t trust my “skills” in this area. However, I’ve tried so many of your recipes, and your directions and hints never let me down. So, when I saw this recipe, I was excited to try it. I’ve been wanting to make my own protein bars for a long time, but didn’t know where to start. All I know is, even the “healthy” store bought kind are sometimes questionable. Also, they tend to give me a late spike in my blood sugar, which is extra frustrating for me, as I am diabetic and work hard to keep my numbers in control. These bars are so much easier to make than I anticipated, and they were GOOD! My husband, who loves anything sweet, even gobbled them up. At one point, I had to make two batches so we can have some at home to snack on, and some to take to work in our lunches. Thanks again for a yummy, easy and healthy recipe. If you like protein bars, give these a try…you won’t be disappointed!
Paula – Thank you! I’m glad you liked them. Just please be careful because these do have to “blood sugar spiking” abilities if not kept in moderation. But glad you enjoyed them! 🙂
This recipe sounds fantastic! I was wondering: how long would these last sealed in a container? I’d like to make a couple of batches at a time and stock up if possible.
Kat – They won’t last all that long, but the good news is, you can freeze them.
This is my go to recipe for protein bars!! I tweak it depending on what I have on hand…I’ve used a chocolate protein/meal powder called shakeology, raisins, PB2 reconstituted, flax seed, allspice, apple pie spice, etc. thank you for an amazing core recipe!!!
Heather – My pleasure! 🙂
Yeah protein count looks to low and you have to watch the amount of PB. PB and nuts do add weight to you.
I am a little more simple.
1. Three cups rolled oats.
2. six cups of vanilla whey (good whey will be 25g a scoop)
3. Can of pumpkin, or jar of all natural apple sauce.
4. four whole eggs (yes whole because the nutrients are in the yolk)
5 Two cups of shredded coconut.
6. 1 cup shaved Almonds (if you choose)
7. 1 cup of raisins or cranraisins (cranberry is a much better choice)
Heat oven to 400 degrees. Pour your seven items into a bowl and mix thoroughly.
You can cook in bread pans and slice into bars, but I use something like this (http://www.themahanandi.org/images/chocolate/chocolatedatecakecopyrightedimage1.jpg)
After you have evenly distributed the mixture to the cooking sheet place in oven.
Set timer for 15 minutes then test by using the knife test (if the knife comes out clean then they are done. Cool the bars then zip lock them.
Brent – Sounds good, thanks!
I made these today but didn’t have enough whey powder so I added 100% whole wheat flour so the batter wouldn’t be so wet and they turned out great.
CA – Awesome! Glad to know that worked! 🙂
Thanks for this! My children loved helping mix these up and were so proud to present them to the rest if the family. Eating healthier is so much easier when the recipes are simple and food is tasty. I was just wondering approximately what a serving size of this bar is.
Sharon – I made mine in a casserole dish. So I just used my pizza cutter, and cut it 2 times one way, and 4 times the other in equal portions. That gave me 15 bars.
Hello, these were a big hit in my house! The only thing is they turned out rather dry and would crumble easily. Did I do something wrong or is this normal?
Paulette – No, that’s not normal. Did you measure everything correctly? You could try adding a little extra apple sauce, that could help with moisture.
Thanks. I was pretty sure I did, but I could be wrong. I am making them again tomorrow so I will be careful to make sure everything is correct. Thanks!
Paulette – Let me know how they turn out!
Hi,
I love your recipes and see that a few of them call for unsweetened apple sauce. What is the UK version for this as I can’t seem to find it?
Thanks 🙂
Kim – Do you have apple sauce at all, or are you asking about the unsweetened bit? If not, you can certainly make your own at home. It’s quite easy. The idea is to use apple sauce with no added sugar. Here are the directions for making it at home: https://www.thegraciouspantry.com/clean-eating-apple-sauce/
Is it possible to add cocoa powder to get more of an overall chocolate flavor? im assuming i’d have to add more wet to compensate? More honey to balance the unsweetened cocoa??
Sharon – It’s possible, I’m just not sure what the exact steps would be. I’ll work on it though.
I was wondering if I could use hemp powder instead of protein powder. The hemp powder I have is 15g protein to 4 tbsp should I still use a cup or use the 4 tbsp and then add oat flour to the mixture to replace the lack of dry ingredients.
Lexie – I would have no way of knowing. Every powder will react differently in a recipe depending on its texture, thickness and substance. I haven’t worked much with hemp powder, so I don’t know what it’s like to bake with. I’m really sorry, I wish I could be more help.
Hi!
I am just starting to eat and cook clean and I was wondering if you could do a post on protein powders? How to find clean products and how to use them in bar and muffin recipes.
Thanks!
Rachel – Sure. I’ll see what I can come up with. 🙂
I was just wondering if you had any suggestions as to using pb2 instead of peanut butter.
Lexie – I haven’t seen a jar yet that is actually clean. That’s not to say it doesn’t exist, I just haven’t seen them. I know lots of people use it though.
I have only ever found one and that was on Amazon it is called Betty Lou’s Just Great Powdered Peanut Butter. It is Certified Gluten Free and USDA Organic.
Lexie – But I wonder about the powdered stuff. What kind of processing it goes through to get to that state.
Hi Tiffany, I love your blog! I’ve heard and read that whey is a by product of cheese and is toxic. I haven’t done extensive research on this however and I try to stay clear of it and use vegan protein powders. Do you have any thoughts on this?
Julie – The truth is, no protein powder is clean. But many clean eaters use it anyway for convenience. It’s totally a personal choice.
Can you omit the protien powder completely and still have them turn out the same?
Linde – Probably, but you may want to add a little extra oat flour for consistency. You’ll have to play it by ear.
Delicious! I subbed tahini and cranberries for the peanut butter and choc chips. Delicious! Thanks for the recipe!
Catherine – My pleasure! Glad it worked out! 🙂
I love this one and would really like to try it. I just wish every bar recipe I see didn’t have peanut butter or nuts in them. I have a son who is allergic to Peanuts and nuts so finding an alternative has been challenging to say the least. Any suggestions?
Khales – The reason for that is that the nut butter binds everything together. You could maybe try a baked recipe that uses eggs, but I haven’t found one like that. I’d have to get into the kitchen and experiment. Brown rice syrup is also an option, but does add a lot more sugar.
Thank you. I’m just getting into this clean eats and haven’t done a lot of experimenting but hope to soon. I can maybe find something else. Haven’t tried the Sunflower butter yet.
Khales – That’s always an option!
Just a question, I thought you were not supposed to cook protein powder because it breaks down the protein?? Is protein powder a clean food?? Just curious but this is what I have been told 🙂
Vickie – No, protein powder is not clean. But you would be hard pressed to get most clean eaters to give it up. That and coffee….
I’ve seen lots of people bake with it. Admittedly, I don’t know anything about the protein breaking down. But I do know some protein powders are better than others, so maybe it depends on what brand you get? I’m not sure. Sorry, wish I had a better answer for you.