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Chocolate Chip Protein Granola Bars
⏱ 35 min💪 14g protein per bar🔥 ~210 cal🍽 12 bars
These are the bars for people who found no-bake bars too soft. Twenty-two minutes in the oven sets the edges and gives you something that survives a backpack, a car console, or a gym bag without turning into a smear.
Ingredients
- 2 cups old-fashioned rolled oats
- 2 scoops (about 60g) vanilla whey protein powder
- 1/2 cup almond flour
- 1/3 cup mini chocolate chips
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Heat the oven to 350°F and line a 9x9 pan with parchment.
- Whisk the oats, protein powder, almond flour, salt, and chocolate chips in a large bowl.
- In a second bowl, whisk the almond butter, maple syrup, eggs, and vanilla until smooth.
- Pour wet into dry and fold until every oat is coated. The mixture will be thick and sticky.
- Press firmly into the pan and bake 20 to 22 minutes, until the edges are golden and the center is just set.
- Cool completely in the pan before cutting, at least 1 hour. Cutting warm bars makes them fall apart.
Tips
- Pull them at 20 minutes if you want chewy. Twenty-five minutes gives you a crunchier, more granola-like bar.
- Swap the chocolate chips for dried cranberries and chopped pecans for a trail-mix version.
- The eggs are what make these hold together. Do not substitute flax eggs unless you accept a crumblier bar.
FAQ
- Do these need to be refrigerated?
- No. They keep at room temperature in an airtight container for 5 days, which is the whole point of baking them.
- Can I use quick oats?
- You can, but the texture goes mushy. Old-fashioned rolled oats give the chew.
- What protein powder works best here?
- Whey or a whey-casein blend. Plant proteins absorb more liquid, so add 2 tablespoons of milk if the mixture looks dry.
