Peanut butter protein bars recipe

My husband used to buy a lot of commercial protein bars. But they can get expensive, especially if you’re going for the ones with the most protein in them!  His job is a demanding one, with a lot of physical labor. Protein bars help him.  But really, many people could use a boost in protein.

The crumble yet wet consistency

The crumble yet wet consistency


pressed into pan

pressed into pan

Yummy bar, cut and ready to eat!

Yummy bar, cut and ready to eat!

Peanut butter protein bars

  • 2c Peanut butter (use a little more if using chunky – I do about 2 1/4c for extra chunky)
  • 1/4c+2T honey
  • 3c protein powder (any flavor you like, we’ve done vanilla and chocolate)
  • 2c old fashioned oats
  • 1/4c – 3/4c water to get the right consistency – it’ll depend on the brand/flavor of protein powder

Put peanut butter and honey into a large sauce pan and warm up until easily mixed together, remove from heat. Add in the protein powder, oats, and 1/4c water. Using a hand mixer, mix it up.  You want it crumbly but yet moist. Add more water and mix until the right consistency.

Line a lipped cookie sheet with wax or parchment paper and dump in the bar mixture.  Press mixture into pan, HARD. You need to make it all stick together. I like to use another piece of parchment/wax and use my grilling spatula to press it down.

Put in fridge for 20-30 minutes to set. Cut into 24 bars.  Store in fridge or freezer in air tight container or freezer bags.

They last at least 6 weeks in the freezer, probably longer. We’ve just never need to store them any longer than that.

You can use a 9×13 cake pan to make these too. That’s what I’d done every time until recently. My biggest issue with the cake pan is it is harder to get it all to stick together. A thinner bar sticks together better.



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