Homemade Chocolate Chip Protein Bars (Quick & Kid-Approved)
Why this recipe works
- Simple ingredients you can keep on hand.
- Customizable: switch flavors of protein powder or nut butter.
- High in healthy fats and protein for sustained energy.
Yield & time
Servings: 8 bars • Prep: 10 minutes • Chill: 30 minutes • Total: 40 minutes
Ingredients
- 1 cup nut butter (peanut, almond, cashew, etc.)
- 1/4 cup pure maple syrup or raw honey
- 1/2 cup protein powder (chocolate or vanilla; ~2 scoops)
- 1/3 cup oat flour (or pulse rolled oats to make oat flour)
- 1/4 tsp fine sea salt
- 2–3 tbsp mini dark chocolate chips
- 3–4 tbsp milk of choice (almond, coconut, or dairy)
- 2 tbsp ground flaxseed (optional—for fiber and texture)
Instructions
- In a medium bowl, mix nut butter and maple syrup until smooth.
- Add protein powder, oat flour, ground flaxseed, and sea salt. Stir—mixture will appear dry at first.
- Add milk 1 tablespoon at a time, mixing until dough is thick and slightly sticky.
- Fold in chocolate chips and press the mixture into a parchment-lined 8×8 pan. Smooth the top.
- Chill for 30 minutes, then slice into 8 bars. Store in the fridge for up to 1 week or freeze for up to 2 months.
Notes & variations
- Swap protein flavors: vanilla, salted caramel, or mint all work well.
- Make grain-free: use 2–3 tbsp coconut flour (add slowly — it’s very absorbent).
- Firmer bars: reduce milk slightly. Softer bars: add a splash more milk.
- Textural boost: add chopped nuts or shredded coconut before chilling.
Nutrition (approx. per bar)
| Calories | ~295 |
| Fat | 19 g |
| Carbs | 22 g |
| Protein | 14 g |
| Fiber | 3 g |
Store in refrigerator for up to one week or freeze for up to two months.
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