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Stack of homemade 5-Ingredient No-Bake Protein Bars with dark chocolate topping resting on parchment paper

Easy 5-Ingredient No-Bake Peanut Butter Protein Bars

Chewy, satisfying homemade protein bars made with just 5 simple ingredients and zero oven time. Each bar delivers 15 grams of protein and is perfect for meal prep, pre-workout fuel, or a healthy on-the-go snack.
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Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 bars
Course: Meal Prep, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned rolled oats recommended for best chewy texture
  • 0.5 cup natural peanut butter natural peanut butter required for proper binding; no added sugar or oil stabilizers preferred
  • 0.5 cup protein powder vanilla or unflavored; whey produces the best texture; plant-based works with slight dough adjustments
  • 0.25 cup honey or maple syrup use maple syrup for vegan version
  • 0.25 cup dark chocolate chips optional topping; melt and spread over bars before chilling

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Medium mixing bowl
  • Microwave-safe bowl
  • Measuring cups
  • Spatula or flat-bottomed measuring cup

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on both sides for easy removal after chilling.
  2. Add the rolled oats, protein powder, and peanut butter to a medium mixing bowl. Stir until combined. The mixture will be thick and stiff.
  3. Pour in the honey or maple syrup. Stir until a uniform dough forms. If the mixture is too dry and crumbles when pressed, add one teaspoon of water or milk at a time until it just holds together.
  4. Transfer the dough into the prepared pan. Press firmly and evenly using the flat bottom of a measuring cup until the surface is compact and smooth.
  5. If using chocolate topping, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until fully smooth. Spread evenly over the surface of the pressed dough.
  6. Place the pan in the refrigerator and chill for at least 1 full hour until completely firm throughout.
  7. Use the parchment overhang to lift the block out of the pan. Run a sharp knife under hot water, wipe dry, and slice into 10 to 12 equal bars.

Notes

Press the dough down firmly for clean-slicing bars. Do not cut before fully chilled or bars will crumble. If dough is too dry add water or milk one teaspoon at a time. For vegan version use maple syrup and plant-based protein powder. For keto version substitute oats with almond flour and use a keto-friendly sweetener. Store in an airtight container in the refrigerator for up to one week. Freeze layered between parchment for up to two months.