Chunky Monkey Protein Baked Oat Bars (Print Version)

Wholesome banana-chocolate protein bars with oats and peanut butter. Perfect breakfast or snack.

# Components:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 1/3 cup unsweetened applesauce
03 - 1/4 cup honey or maple syrup
04 - 1/4 cup unsweetened almond milk
05 - 1/4 cup natural peanut butter
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats
08 - 1/2 cup vanilla or chocolate protein powder
09 - 1/4 cup chopped walnuts
10 - 1/4 cup dark chocolate chips
11 - 1/4 teaspoon salt
12 - 1/2 teaspoon ground cinnamon
13 - 1 teaspoon baking powder

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - In a large mixing bowl, mash bananas until smooth. Stir in applesauce, honey or maple syrup, almond milk, peanut butter, and vanilla extract until well combined.
03 - In a separate bowl, combine oats, protein powder, walnuts, chocolate chips, salt, cinnamon, and baking powder.
04 - Add dry ingredients to wet ingredients. Mix until just combined; do not overmix.
05 - Spread the mixture evenly in the prepared baking pan.
06 - Bake for 22–25 minutes, or until bars are set and golden around the edges.
07 - Allow bars to cool completely in the pan before slicing into 12 bars.

# Expert Advice:

01 -
  • They taste like a celebration in bar form but actually keep you full for hours thanks to the protein and oats.
  • No mixer needed, no fussy technique to master, just a couple of bowls and ten minutes of your actual time.
02 -
  • If your bars taste a bit gummy after cooling, they needed those extra few minutes in the oven; next time bake until the very edges are definitely set and the center barely jiggles.
  • The texture will firm up more as they cool and sit, so don't panic if they feel too soft straight from the oven.
03 -
  • Room temperature ingredients mix together more smoothly, so let your bananas and peanut butter sit out for a few minutes before you start if they've been in the fridge.
  • The exact baking time depends on your oven's personality; start checking at 22 minutes rather than waiting the full 25.
Return