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Home Recipes Course Snacks Bars & Balls Chocolate Oat Protein Bars
GF Gluten-Free DF Dairy Free V Vegan

Chocolate Oat Protein Bars

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Posted:1/4/21
Updated:4/27/22
stack of chocolate almond butter protein bars with oats, almond slivers and dark chocolate pieces
stack of chocolate almond butter protein bars with oats, almond slivers and dark chocolate pieces

Homemade Double Chocolate Almond Butter Oat Protein Bars. Using oats in protein bars makes these super quick and no food processor needed. Just one bowl and less than 30 minutes!

stack of chocolate almond butter protein bars with oats, almond slivers and dark chocolate pieces this recipe

Who doesn’t need a quick and easy protein bar recipe in their arsenal?

I absolutely love this recipe because it takes hardly any time at all –we’re talking like 30 minutes total– and made with most ingredients you probably already have in your pantry.

Almond Butter and Oat Protein Bars

chocolate protein bars

what you need

  • rolled oats
  • unsweetened cocoa powder
  • protein powder (keep scrolling for more notes)
  • chia seeds
  • almond butter (or another nut butter)
  • maple syrup or honey
  • oil
  • chocolate chips
ingredients for chocolate protein bars

I actually used homemade chocolate almond butter here which I highly recommend. But if you can’t make your own or maybe just feeling lazy (no judgement here, I do it too!), Wild Friends has a delicious chocolate blend.

Quick & Easy Recipe

Pretty much all you need is one bowl, a sturdy spatula, and a lined 8×8 square pan.

Here’s What You Do

  • Line 8×8 pan with parchment paper, set aside.
  • In a large microwave-safe bowl gently stir together almond butter, honey, oil, cocoa powder and protein powder. 
    • TIP: If almond butter is really thick and oil has separated, make sure it is well stirred before adding into bowl with other ingredients. You can also microwave almond butter and honey together for 15 seconds prior to adding in the cocoa and protein to make stirring easier if necessary.
  • Add in rolled oats and chia seeds; use large sturdy spatula to stir.
    • TIP: Don’t be afraid to use hands to get the dry ingredients mixed in well.
  • Press mixture into prepared pan, using hands to press evenly into all corners. Place pan in freezer for 20 minutes to set, or refrigerator for about 45 minutes to 1 hour.
  • Once bars have set, lift parchment paper from pan and place on cutting board. Using a large sharp knife, cut bars into 12 servings.
    • If using topping, melt chocolate chips and coconut oil in microwave for 10 second intervals. Once completely melted drizzle chocolate on bars and allow to set, about 15 minutes at room temperature.
  • Store Chocolate Almond Butter Protein Bars in airtight container in fridge 2-3 weeks, or in store in freezer for longer period of time.

Recipe FAQ’s

Can I use peanut butter or cashew butter? – Yes, definitely. Feel free to use a nut or seed butter with similar consistency. A chocolate nut butter is going to give you the most chocolate flavor, but plain is fine too.

Can I replace the protein powder with collagen? – Yes, I’d use collagen peptides. You can use 1/2 cup or less; it will dissolve into the mixture without needing extra liquid.

Can I use quick oats? – I wouldn’t recommend it here as it will make the mixture to dry. If it’s all you have on hand, I’d lesson the amount of quick oats to 1 and 2/3 cups.

Can I make these into energy balls? – Yes, if you want to make this recipe into balls, reduce the amount of rolled oats to 1 and 2/3 cup. The mixture is made the same way. Instead of pressing into a pan, use a rounded tablespoon to scoop into balls. Place on parchment lined sheet and chill in fridge separately before placing in airtight container.

Almond coated chocolate drizzle oat protein bars with chocolate squares

BONUS: These chocolate protein bars doubles as a healthy treat, so what are you waiting for?

stacked chocolate protein bars

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley

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Chocolate Almond Butter Oat Protein Bars

chocolate protein bars
Print Recipe
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★★★★★

4.8 from 5 reviews

Homemade Double Chocolate Almond Butter Oat Protein Bars. Using oats in protein bars makes these super quick and no food processor needed. Just one bowl and less than 30 minutes! You can’t say no to these.

  • Author: Ashley
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 12 bars 1x
  • Category: Snacks
  • Method: no-bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

for the bars:

  • 3/4 cup natural chocolate almond butter* (plain also works)
  • 1/3 cup + 1 tablespoon honey (I like raw here)
  • 1 tablespoon almond or coconut oil
  • 1/2 cup protein powder** (plant based or whey)
  • 3 tablespoons cacao powder or unsweetened cocoa powder
  • 2 cups rolled oats
  • 2 tablespoons chia seeds

chocolate topping:

  • 2 tablespoons mini chocolate chips
  • 1/2 teaspoon coconut oil

Instructions

  1. Line 8×8 pan with parchment paper, set aside.
  2. In a large microwave-safe bowl gently stir together almond butter, honey, oil, cocoa powder and protein powder. If almond butter is really thick and oil has separated, make sure it is well stirred before adding into bowl with other ingredients. You can also microwave almond butter and honey together for 15 seconds prior to adding in the cocoa and protein to make stirring easier if necessary.
  3. Add in rolled oats and chia seeds; use large sturdy spatula to stir. Don’t be afraid to use hands to get the dry ingredients mixed in well.
  4. Press mixture into prepared pan, using hands to press evenly into all corners. Place pan in freezer for 20 minutes to set, or refrigerator for about 45 minutes to 1 hour.
  5. Once bars have set, lift parchment paper from pan and place on cutting board. Using a large sharp knife, cut bars into 12 servings. If using topping, melt chocolate chips and coconut oil in microwave for 10 second intervals. Once completely melted drizzle chocolate on bars and allow to set, about 15 minutes at room temperature.
  6. Store Chocolate Almond Butter Protein Bars in airtight container in fridge 2-3 weeks, or in store in freezer for longer period of time. Enjoy!

Notes

*Feel free to use your favorite nut/seed butter or blend here as well. I do not recommend coconut butter though.

If using plant-based protein you may need to add 1-2 TBS of milk or water to help mixture come together easier. I used chocolate plant-protein here and I found that was the case. I don’t think the extra liquid is necessary if using whey protein.

To make this recipe into balls, reduce oats to 1 and 2/3 cups rolled oats.

Bars adapted from my Peanut Butter Protein Oat Bars

Nutrition

  • Serving Size: 1/12th
  • Calories: 236
  • Sugar: 11g
  • Sodium: 67g
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: protein bar chocolate, protein bar recipe, homemade protein bars

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Erin @ Erin's Inside Job says

    1/30/2018 at 6:47 pm

    THESE PICTURES ARE LIFE

    Reply
    • Ashley says

      1/31/2018 at 8:27 am

      lol Thanks, Erin! 😉

      Reply
  2. Cam says

    1/31/2018 at 2:00 pm

    These chocolate bars looks so tasty and really delicious. Can I order whole plate?

    Reply
  3. Cindy Saunderson says

    2/15/2018 at 6:44 am

    I love this recipe its so quick and easy to make. I make it regularly and have shared the recipe with my friends. I was wondering if you would be able to tell me the macros please?

    Reply
    • Ashley says

      2/17/2018 at 3:04 pm

      Hi Cindy,

      While I don’t calculate macros myself (for a variety of reasons) if you plug the recipe into something like myfitnesspal.com it will give you an estimate.

      Reply
  4. Valerie says

    3/9/2018 at 9:49 am

    Great recipe! Since we are vegan, would we use one to one for the honey?
    Thank you.

    Reply
    • Ashley says

      3/9/2018 at 11:51 am

      Hi Valerie! Brown rice syrup would be the best 1:1 sub but agave or maple syrup could work, but If you go that route you may want to use a little more almond butter, about 2 TBS more I’d say. Hope that helps!

      Reply
  5. Lea says

    3/9/2018 at 5:19 pm

    I strategically put things away so I am the only one who knows they are there. Sometimes my husband finds them and I am a little shocked. I say ( prefaced with “mommy’s not going to get mad?’) “ Did you eat those….” I don’t admit that I hide them or anything!

    Reply
    • Ashley says

      3/13/2018 at 8:46 am

      Hahhaa love it <3

      Reply
  6. Cheryl Boston says

    11/6/2018 at 11:48 am

    I made these and they are FANTASTIC!!! I used my own homemade peanut butter and melted the coconut oil and was very patient while they were setting in the fridge…I didn’t bother to drizzle the chocolate over them because they are already sweet enough for me – I don’t get a lot of sweetened stuff in my diet so it doesn’t take much to dazzle me 🙂

    I weighed as I went along because I’m American and cups/Tbsp/tsp are how I learned to cook, but weighing each ingredient into the bowl then resetting back to zero is a pretty good trick I picked up since moving to the UK…
    170 gr oatmeal
    200 gr nut butter
    125 gr honey
    20 gr chia seeds
    20 gr cocoa powder
    40 gr protein powder
    11 gr coconut oil, melted but not hot

    Next time I’ll use agave nectar and plant based protein and see what the bars taste like – I have some vegans in my world that would love these if they come out as nice as the ones with honey and whey protein. Thank you for such a fab recipe!!! Serious noms 😀

    ★★★★★

    Reply
    • Ashley says

      11/11/2018 at 2:42 pm

      Wow Cheryl, thanks so much for sharing here! This is so helpful 🙂 And so glad you love them! I appreciate you taking the time to leave a comment and review 🙂

      Reply
  7. Bridget Wells says

    7/2/2019 at 10:07 pm

    I used not nearly as much of the honey this recipe called for and only half the oats. The trouble I always have with these oat recipes is how to get the bars not to be crumbly… I suppose if I had used all the honey, they would’ve mixed easily and been nice and creamy, but I still don’t think I would have been able to fit all of those oats in there! I think, if I try it again in the future, I will substitute about half of the honey for more almond butter (and maybe a tad more oil) and really make sure the almond butter is nice and creamy before mixing. I’m still skeptical as to how 2 cups of oats will fit in there without making it crumble, but I guess we will see. I did half dark chocolate and half milk chocolate + coconut oil for the drizzle; they DO taste great!

    ★★★★

    Reply
    • Ashley says

      7/3/2019 at 8:04 am

      Thanks for the feedback, Bridget 🙂 With the recipe as written, the bars should come together just fine – I typically have to use my hands at the end to combine everything and once it’s pressed into the pan, they stay put. Your thoughts of adding more almond butter (and stirring well beforehand) and a touch more oil should also work well! Even a splash of water can help things come together a bit. Glad you still enjoyed! 🙂

      Reply
  8. Jeannie Zuvk says

    2/12/2020 at 7:05 pm

    This recipe was very easy and my whole family enjoyed them. The added protein added to the density. Making the almond butter myself was simply as well!

    ★★★★★

    Reply
  9. Kathie says

    6/16/2020 at 5:04 pm

    These were yummy! I doubled the recipe and used organic almond butter, Orgain chocolate protein powder, and subbed raw agave nectar for the honey (cuz I’m vegan). I used activated chia seeds and did not have to add any additional liquid. I am not a fan of microwaving and did not microwave anything. I will absolutely add this to my list of ‘make-agains’ ?

    ★★★★★

    Reply
    • Ashley says

      6/29/2020 at 11:42 am

      Thanks for sharing, Kathie! Glad you are enjoying them 🙂

      Reply

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