The Best Homemade Protein Bars

10 Bars316 cals

If you LOVE a good tasting protein bar and hate how much they cost then you’ll love this homemade protein bars recipe! Not only is it one of the best tasting protein bars I’ve ever had, it’s also easy AND cheap to make.

Homemade Protein Bars Recipe

The Best Homemade Protein Bars

This is the best homemade protein bars recipe you will ever make! Not only that but they are BETTER than any protein bar I've ever bought at a store.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
Keyword: homemade, no bake, protein bars, the best
Servings: 10 Bars
Calories: 316kcal
Cost: $3.50
Course: Dessert
Cuisine: American
Keyword: homemade, no bake, protein bars, the best
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 Bars
Calories: 316kcal
Cost: $3.50

Ingredients

  • 2 Cups Rolled Oats160g
  • ½ Cup Milk Substituteor Milk (4 Ounces)
  • 2 Teaspoons Ground Cinnamon
  • 3 Tablespoons Honey
  • 1 Cup Peanut Butter16 Tablespoons (256g)
  • 4 ½ Scoops Protein Powder135g
  • 15 Drops Liquid Sweeteneror Regular Sweetener
  • 2 Servings Chocolate Chips
  • 1 Box Raisins1.5 Ounces Seedless

Instructions

  • Add your Milk, Honey, and Peanut Butter into a stove top pan
  • Turn your burner on Low Heat
  • Stir until those are mixed together
  • Add in the rest of the ingredients (more Milk if your recipe appears to be too dry)
  • Mix everything together
  • Evenly distribute and press your mix into a pan or dish
  • Top it with whatever you want
  • Let it cool in the fridge for 2-3 hours
  • Cut them

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 3160
  • Fat: 140g
  • Saturated Fat: 31g
  • Sodium: 2351mg
  • Carbs: 293g
  • Fiber: 36g
  • Sugar: 130g
  • Protein: 182g

Nutrition

Calories: 316kcal | Carbohydrates: 29.3g | Protein: 18.2g | Fat: 14g | Saturated Fat: 3.1g | Fiber: 3.6g | Sugar: 13g

Ingredients

  • 2 Cups Rolled Oats 160g
  • ½ Cup Milk Substitute or Milk (4 Ounces)
  • 2 Teaspoons Ground Cinnamon
  • 3 Tablespoons Honey
  • 1 Cup Peanut Butter 16 Tablespoons (256g)
  • 4 ½ Scoops Protein Powder 135g
  • 15 Drops Liquid Sweetener or Regular Sweetener
  • 2 Servings Chocolate Chips
  • 1 Box Raisins 1.5 Ounces Seedless

Instructions

  • Add your Milk, Honey, and Peanut Butter into a stove top pan
  • Turn your burner on Low Heat
  • Stir until those are mixed together
  • Add in the rest of the ingredients (more Milk if your recipe appears to be too dry)
  • Mix everything together
  • Evenly distribute and press your mix into a pan or dish
  • Top it with whatever you want
  • Let it cool in the fridge for 2-3 hours
  • Cut them

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 3160
  • Fat: 140g
  • Saturated Fat: 31g
  • Sodium: 2351mg
  • Carbs: 293g
  • Fiber: 36g
  • Sugar: 130g
  • Protein: 182g

Nutrition

Calories: 316kcal | Carbohydrates: 29.3g | Protein: 18.2g | Fat: 14g | Saturated Fat: 3.1g | Fiber: 3.6g | Sugar: 13g

17 Comments

  1. Bob on July 16, 2013 at 12:00 am

    I made this exactly according to the recipe (except without the liquid sweetener, because I don’t have any), and my protein bars never really harden. There always super soft and gooey, which makes eating them with my hands a nightmare. I tried putting them in the fridge, but that only helps for a little bit. Any ideas?

  2. Liz on August 4, 2013 at 12:00 am

    Just made a batch of these, added some chopped almonds as well and they turned out great. thank you for the post.:)

    • Derek Howes on August 7, 2013 at 12:00 am

      Thanks for the feedback Liz! Much appreciated

  3. Aron on November 29, 2013 at 12:00 am

    I just made my second batch of these, this one just as delicious as the first. I made both batches with some toasted slivered almonds (thanks, Liz!), but otherwise as written, and they’re fantastic. Thanks for the recipe!

    One thing for me is that both times I ended up using about 3/4c to 1c of milk.
    The bars still come out relatively stiff and chewy, so I don’t think they’re over moistened. My guess is that it’s just the different protein powder (ON Gold Whey, in my case). So if you make these and find them dry, don’t be afraid to add as much extra milk as needed.

    • Derek Howes on December 2, 2013 at 12:00 am

      Thanks Aron! Feedback is much appreciated!

  4. Sarah on February 3, 2014 at 12:00 am

    Wowwwwwwwww these are fantastic! I used mostly almond butter because I only had about 1/4C of peanut butter but the exchange seems fine, they turned out super tasty. Thank you for the recipe!

    • Derek Howes on February 4, 2014 at 12:00 am

      Thank you Sarah! Glad you liked them 🙂

  5. AMJ on August 3, 2014 at 12:00 am

    These are so delicious …. Added a few almonds …. Will definately make these again and again!!!! The best!!!

  6. Ajdin on October 11, 2014 at 12:00 am

    Can I use a packet (or however many) of Stevia instead of the liquid drops? Would it make a difference? Thanks!

  7. Matt on October 28, 2014 at 12:00 am

    I’m allergic to milk (therefore, do not use whey protein). I’m trying to find some good recipes for making snacks and protein shakes with soy protein. You say to use milk or milk substitute. You think almond milk would be okay? Also, how do you think these would do with soy protein instead of whey? Just wondering. Thanks for the awesome recipes.

    P.S. Nice tattoos!

    • Derek Howes on October 29, 2014 at 12:00 am

      Almond milk is definitely fine (I’ve done it) and soy protein is fine too. Thanks for the kind words and support my friend!

  8. Sacha on February 24, 2016 at 12:00 am

    I traditionally cook/bake things for Christmas, and I know my family (as with most people) want to watch their weight so what good is it giving them cookies?

    I made these, and everyone absolutely LOVED them! Very tasty, great job Derek!

  9. Joe on September 25, 2017 at 12:00 am

    A few changes to make these work:

    1.) Spray that pan with some non-stick spray!
    2.) Don’t ever use a knife on a non-stick pan!
    3.) Put an identical pan on top of the original pan (with the bars in there) and weight the top pan down with a few cans of tomatoes. They will harden with the pressing.

  10. Holly Ferrante on April 3, 2018 at 12:00 am

    Do these bars come out sticky?

    • Derek Howes on April 21, 2018 at 12:00 am

      As long as you throw them in the fridge you should be good. I would say 2.5/10 on the sticky scale!

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