Packed with simple ingredients like rolled oats, protein powder, peanut butter, and more, these tender, chewy peanut butter chocolate chip protein bars taste like a sweet treat but offer up 13 grams of protein per serving! They have a soft, chewy texture and a fresher flavor than store-bought. One batch makes enough for up to 24 small snack bars, so you can make them once and enjoy for weeks! {Gluten-free & Vegetarian}
Table of Contents
Oatmeal Chocolate Chip Protein Bars
These chocolate peanut butter protein bars taste like a cross between a granola bar and baked oatmeal, and are the perfect fuel for a pre or post-workout snack! They’re sweetened with a little honey and vanilla protein powder (plus some chocolate chips), which adds all the sweetness you need to bring out the nutty peanut butter oat flavor.
They’re seriously delicious and contain none of the added preservatives or additives in the store-bought protein bars. Win-win!
Elysia’s Recipe Recap
Texture: Soft and chewy baked protein bars
Taste: Sweet, nutty flavor with a hint of oats and chocolate chips
Ease: Very easy – just mix, press, and bake!
Recommended: 10/10 – Great for meal prep on those busy weeks and quite satisfying.
Would I make these again? This is one of those recipes you want to make again and again.
For more protein bar recipes, check out these Peanut Butter Oatmeal Protein Bars, Chickpea Cookie Dough Protein Bars too!
Why We Love This Peanut Butter Chocolate Chip Protein Bar
- Provides 13 g protein per large bar
- Good source of healthy fats and dietary fiber
- Relies on simple, wholesome ingredients
- Packed with whole grains to help keep you full
- Naturally gluten-free and dairy-free for those with intolerances
- Can last in the freezer for months (great for last-minute snacks)
- Easy on-the-go-snack during those busy times of year
- Made from scratch – no added flavors, sugar alcohols, or additives
- Made without any refined sugar or cane sugar (yet tastes like a sweet treat!)
Ingredient Notes
- Rolled oats: These act as the flour to bind the dough together. Rolled oats are best, but quick oats can be used for a softer bar. Feel free to use certified gluten-free oats if needed. Oat flour isn’t a good swap since it is too fine.
- Vanilla protein powder: This can be any type of protein powder you like. I often use a plant-based protein blend from GoodProtein made from a mixture of pea protein, flax seed, and lots additional nutrient-rich ingredients (including probiotics and antioxidants from fruits and veggies). Any whey protein or whey protein isolate will work, too.
- Liquid egg whites: To add liquid and an extra dose of protein.
- Natural peanut butter: This should only really contain one ingredient – peanuts and maybe salt. I prefer to use creamy peanut butter. Feel free to use organic peanut butter.
- Hemp hearts: These are a nutritional powerhouse, and provide a great source of essential fatty acids, protein, nutrients, and additional fiber.
- Honey: For a little natural sweetness. You can also use maple syrup, brown rice syrup, or another liquid sweetener.
- Sea salt
- Mini chocolate chips: Mini chocolate chips offer a nice crunch with plenty of chocolate flavor. They’re my go-to for most recipes. I like to use dark chocolate chips, but use whichever version you prefer.
Step-by-Step Instructions
- Preheat oven to 350 degrees F. Line a 9×9 inch baking pan or dish with parchment paper.
- In a large bowl, combine the oats, protein powder, hemp hearts and salt. Next, add in the egg whites, peanut butter, and honey; mix until combined. If the mixture still seems dry, add 1-2 tablespoons more peanut butter.
- Fold in the chocolate chips until evenly distributed, reserving a few to poke into the surface of the bars.
- Transfer the oat mixture to the prepared pan. With the back of a rubber spatula, firmly press the mixture into the pan in an even layer. If desired, press additional chocolate chips into the top of the pressed mixture.
- Bake for 15-17 minutes or until the center is baked through and the edges are just starting to become golden brown. Start checking at 14 minutes. Remove from the oven and place pan on a wire cooling rack.
- Allow the bars to cool completely before using a sharp knife to cut mixture into 24 smaller bars or 12 larger bars.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- For easy serving, you may wish to wrap the bars with parchment or wax paper before storing.
- We also love to eat these bars from frozen. They have a slightly different texture than if you eat them at room temperature, but it’s a nice way to change it up.
Recipe FAQs
The egg whites help bind the mixture together, add moisture, and increase the protein content, making them an essential part of the structure of the bars. You can also sub in whole eggs, but the protein content will be lower. For an egg-free option, you might be able to use a flax egg substitute, but I haven’t tested that method.
The hemp hearts can be considered optional, but they pack a major nutritional punch! They offer lots of nutrients, fiber, plant-based protein, and several key types of healthy fats to nourish and protect your body. If you don’t have any, try replacing them with ground chia seeds or flaxseed meal.
This really depends on your budget and nutritional needs. I almost always use mini chocolate chips, which deliver that same chocolaty kick without requiring quite as many. Dark or semi-sweet chocolate chips are ideal, but if you want to use dairy-free or organic ones, that’s entirely up to you.
Storage Guidelines
Store leftover bars in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. You can either eat them from frozen or at room temperature (great for tossing in a lunch bag).
Serving Suggestions
These protein bars make a great post-workout snack, a quick breakfast on-the-go, or even a healthy dessert to satisfy your sweet tooth!
If serving at breakfast, we like to serve them with fresh fruits, like sliced berries or a banana and a couple of hard boiled eggs or yogurt for a more complete meal. You can also serve them with a protein shake (try this raspberry protein smoothie), particularly if you need to dash out the door!
Recipe Variations
- Use a different nut butter: Replace the peanut butter with almond butter, sunflower seed butter, or whichever type you prefer.
- Increase the cocoa flavor: Use chocolate protein powder instead of vanilla for extra chocolatey goodness.
- Amp up the flavor: Try adding a little vanilla extract or even almond extract for a little more flavor.
More Recipes You’ll Love
- Cosmic Protein Brownies
- Key Lime Protein Bars
- Chocolate Chip Oatmeal Breakfast Bars
- Cookie Dough Bliss Balls
- Homemade Larabars
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Peanut Butter Chocolate Chip Protein Bars
Ingredients
- 2 1/2 cups rolled oats
- 1/2 cup vanilla protein powder
- 1 cup liquid egg whites
- 3/4 cup natural peanut butter
- 1/3 cup hemp hearts
- 1/4 cup honey
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9×9 inch baking pan or dish with parchment paper.
- In a large bowl, combine the oats, protein powder, hemp hearts and salt. Next, add in the egg whites, peanut butter, and honey; mix until combined. If the mixture still seems dry, add 1-2 tablespoons of additional peanut butter.
- Fold in the chocolate chips until evenly distributed, reserving a few to poke into the surface of the bars.
- Transfer the oat mixture to the prepared pan. With the back of a rubber spatula, firmly press the mixture into the pan in an even layer. If desired, press additional chocolate chips into the top of the pressed mixture.
- Bake for 15-17 minutes or until the center is baked through and the edges are just starting to become golden brown. Start checking at 14 minutes. Remove from the oven and place pan on a wire cooling rack.
- Allow the bars to cool completely before using a sharp knife to cut mixture into 24 smaller bars or 12 larger bars.
Notes
- For easy serving, you may wish to wrap the bars with parchment or wax paper before storing.
- We also love to eat these bars from frozen. They have a slightly different texture than if you eat them at room temperature, but it’s a nice way to change it up.
- The nutritional information is based on the bar mixture being cut into 12 larger bars. If you cut the bars into 24 squares instead, divide the values in half.
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