No-Bake Chocolate Chip Peanut Butter Protein Granola Bars [gluten-free + no added sugar]

1 month ago 30

I’m always looking for snack recipes that hit the trifecta: easy, nourishing, and insanely tasty. These No-Bake Chocolate Chip Peanut Butter Protein Granola Bars check all the boxes. They’re chewy, salty-sweet, packed with plant-based protein, and come together with pantry staples, no baking, no blender, no fuss. Whether I need a quick breakfast on the go or a midday energy boost, these bars are my go-to.

Why I Love These Bars

No-bake magic: When it’s too hot to turn on the oven, these are a lifesaver.
Refined sugar-free: I sweeten them naturally with date syrup, which adds a rich, caramel-like flavor.
Protein-packed: A scoop of vegan peanut butter protein powder (PEScience is the BEST!!) gives them real staying power.
Totally customizable: I love switching it up with add-ins like chia seeds or flaxseed.
Meal prep win: I make a batch on Sunday and snack smart all week long.

No-Bake Chocolate Chip Peanut Butter Protein Granola Bars [gluten-free + no added sugar]

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Author: Healthy Helper
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8-16 bars
Diet: Vegan

2 cups old-fashioned rolled oats
½ cup chopped roasted unsalted peanuts
¼ cup natural creamy peanut butter (unsweetened)
⅓ cup date syrup (code HEALTHYHELPER saves $$)
¼ cup coconut oil (or more peanut butter if I want to skip the oil)
¼ cup vegan peanut butter protein powder (PEScience is the best…code HEALTHYHELPER saves $$!)
1 tsp vanilla extract
¼ tsp sea salt
1/4-1/2 cup sugar-free regular or mini chocolate chips (code HEALTHYHELPER saves $$!)
Optional: 2 tbsp ground flaxseed or chia seeds for texture and extra fiber

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Instructions

Start by lining an 8×8″ pan or a loaf pan with parchment paper.
In a large bowl, mix the oats, chopped peanuts, chocolate chips, protein powder, salt, and any optional add-ins like chia or flax.
Then, in a small saucepan (or a microwave-safe bowl), gently warm the peanut butter, date syrup, coconut oil, and vanilla until smooth and pourable.
Pour the wet ingredients over the dry and stir until everything is evenly coated. It should clump a bit when pressed, that’s how you know it’s the right consistency.
If the mixture feels too dry, add a little extra date syrup or warm water. Too wet? A handful more oats usually does the trick.
Next, press the mixture firmly into the lined pan, smoothing it out with a spatula or damp hands.
Chill the bars in the fridge for at least an hour until they’re nice and firm.
Once they’ve set, slice them into mini bars, rectangles, or squares and store them in the fridge.

My Favorite Add-Ins

These bars are super versatile. Sometimes I swap the peanuts for almonds, use almond butter instead of peanut butter, or toss in a tablespoon of hemp seeds or a sprinkle of cinnamon. If I’m craving a treat, I’ll drizzle a little melted dark chocolate over the top before chilling. The possibilities are endless.

How I Store Them

I keep my bars in an airtight container in the fridge. They last about a week, if they don’t disappear sooner! For longer storage, I freeze them in a single layer, then pop them into a reusable bag once solid. They thaw quickly and are perfect for grab-and-go snacking.

When I Eat Them

Basically…all the time. Pre-workout, post-workout, mid-afternoon slump, even as a quick breakfast when I’m rushing out the door. They’re filling without being heavy, and the combo of oats, protein, and healthy fats keeps me satisfied.

Let’s See Your Bars

If you give these No-Bake Chocolate Chip Peanut Butter Protein Granola Bars a try, I’d love to see what you come up with! Share your creations and tag me @HEALTHYHELPER on Instagram so I can reshare them. 🙂