Ingredients
2 cups rolled oats
1/2 cup vanilla protein powder
1/2 cup peanut butter (smooth or crunchy)
1/2 cup maple syrup
1/2 cup honey
1 teaspoon baking soda
2 tablespoons melted coconut oil
1 cup chocolate chips (milk or semi-sweet)
1 egg
1 teaspoon vanilla extract
Instructions
Preheat oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper.
In a large bowl, mix oats, protein powder, baking soda, and coconut oil until combined.
In another bowl, whisk maple syrup, honey, egg, and vanilla extract until smooth.
Add wet ingredients to dry ingredients; stir until a thick dough forms.
Fold in chocolate chips.
Press dough evenly into the prepared pan. Bake for 20 minutes, or until golden and firm to the touch.
Let cool completely before slicing into 12 bars.
Notes
Store in an airtight container at room temperature for 5 days, refrigerated for 7 days, or frozen for up to 3 months.
Substitute coconut oil with avocado oil or butter (ensure it’s non-hydrogenated for halal compliance).
Use peanut, almond, or sunflower seed butter for allergies.
Replace egg with 1 flax egg (2 tbsp ground flax + 5 tbsp water) for a vegan option.
Check protein powder for hidden alcohol in flavorings; choose kosher-certified products to avoid.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg