Peanut Butter Chocolate Chip Protein Bars
A delicious gluten free protein bar with rolled oats made into flour, peanut butter, and mini chocolate chips sweetened with pure maple syrup. Ready in 30 minutes. No baking required.
Equipment
- 1 8x8 baking pan
- parchment paper
- Blender-high powered
- spatula, measuring cups, spoons, knife, etc
Ingredients
- 2 1/2 C gluten free rolled oats
- 1 1/2 scoops gluten free vanilla protein powder
- 1/4 C cacao powder if you use cocoa powder, you may need more; I use the organic cacao powder at Costco
- 1 C smooth peanut butter
- 1/3 C pure maple syrup
- 1/4 tsp sea salt
- 1/3-1/2 C mini chocolate chips I like Enjoy Life
- 1/4 C + 1-2 tsp milk I use Fairlife whole milk
Instructions
- Line a 8x8 square baking pan with parchment paper
- In a blender, pulse oats until they become flour. Add protein powder, cacao powder, peanut butter, maple syrup, sea salt and milk. Blend well. Dough should be firm, but still moldable. If the blender is struggling and the dough is too stiff, add more milk one tsp at a time. Do not add too much or your bars will not hold together.
- Remove the blade carefully from your blender if necessary. Then scoop dough into a small bowl. Add chocolate chips and stir until mixed evenly.
- Pour dough into prepared pan and press dough down evenly throughout the pan.
- Place enough parchment paper over the top of the pan to cover the dough, and freeze for about 20 minutes.
- Take the bars out of the pan using the parchment paper. With a sharp knife, cut into bars. This should make about 12-14 bars depending on how you cut them up.
- Wrap in plastic wrap individually and place in a freezer zip baggie. Store in the fridge.
Notes
A variation of this is to add 3/4 C chopped roasted peanuts. You don't need to change anything else in the recipe. Just add these in when you add in the chocolate chips. I chop these in my blender, then dump them out into a bowl first. Then I blend the oats and continue on with the recipe.