Name: Homemade Chocolate Chip Protein Bars
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups rolled oats; 1/2 cup protein powder (vanilla or chocolate); 1/4 tsp salt; 1/4 cup nut butter (peanut, almond, or cashew); 1/4 cup pure maple syrup or honey; 2 tbsp milk of choice (add more if needed); 2 tsp vanilla extract; 1/4 cup mini chocolate chips

Soft, chewy, and full of satisfying flavor, these homemade chocolate chip protein bars are my go-to snack when I want something sweet, energizing, and nourishing. They come together in just minutes, require no baking, and offer a clean, wholesome alternative to store-bought options. With simple ingredients and loads of customization potential, they fit into nearly any lifestyle or dietary preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups rolled oats

1/4 tsp salt

1/2 cup protein powder (vanilla or chocolate)

1/4 cup nut butter (peanut, almond, or cashew)

1/4 cup pure maple syrup or honey

2 tbsp milk of choice (add more if needed)

2 tsp vanilla extract

1/4 cup mini chocolate chips

Directions

I start by stirring the oats, protein powder, and salt together in a large mixing bowl.

Next, I mix in the nut butter, maple syrup or honey, milk, and vanilla extract until everything is evenly combined. If the dough seems too dry, I add a little more milk to help it come together.

Then, I fold in the chocolate chips.

I press the mixture firmly and evenly into a parchment-lined 8×8-inch pan.

After that, I refrigerate it for at least 30 minutes to help it set.

Once chilled, I slice it into bars and store them as needed.

Servings and timing

This recipe makes 8 bars.

Prep time: 10 minutes

Chill time: 30 minutes

Total time: 40 minutes

Calories: Approximately 180 kcal per bar

Variations

I like how easy it is to switch up this recipe depending on what I have on hand. I sometimes use chocolate protein powder for a richer taste or swap out the mini chocolate chips for chopped nuts, dried fruit, or cacao nibs. For a nut-free version, I go with sunflower seed butter. Adding chia seeds or ground flaxseed is a great way to boost the fiber content.

Storage/Reheating

I keep these bars in the fridge in an airtight container for up to one week. If I make a big batch, I store some in the freezer—they last up to three months that way. I separate the bars with parchment paper so they don’t stick together. No need to reheat; they’re perfect right out of the fridge or thawed briefly from frozen.

FAQs

How do I make these bars vegan?

I use a plant-based protein powder and stick with maple syrup instead of honey to keep them fully vegan.

Can I use steel-cut oats instead of rolled oats?

I don’t recommend using steel-cut oats because they’re much harder and don’t soften the same way in no-bake recipes. Rolled oats give the best chewy texture.

What kind of protein powder works best?

I usually go for whey, pea, or a plant-based blend. Both vanilla and chocolate flavors work well, depending on the flavor I want.

Do these bars hold together well at room temperature?

They hold up for a few hours, but I prefer keeping them chilled so they stay firm and don’t get too soft.

Can I double the recipe?

Yes, I double the ingredients and use a larger pan—like 9×13-inch—for a bigger batch. I just make sure everything is pressed evenly for consistent bars.

Conclusion

These homemade chocolate chip protein bars have become a regular part of my snack rotation. They’re quick to make, easy to customize, and satisfy my sweet tooth while delivering a good dose of protein and fiber. Whether I’m meal prepping for the week or just need something fast and nourishing, this recipe never lets me down.

Recipe: