Chunky Monkey Protein Baked Oat Bars (Print Version)

Wholesome banana-chocolate protein bars perfect for breakfast or snacking. Easy 35-minute preparation yields 12 satisfying bars.

# What You'll Need:

→ 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 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 the dry ingredients to the wet ingredients. Mix until just combined without overmixing.
05 - Spread the mixture evenly in the prepared baking pan.
06 - Bake for 22 to 25 minutes, or until the bars are set and golden around the edges.
07 - Allow to cool completely in the pan before slicing into 12 bars.

# Expert Tips:

01 -
  • They actually taste like a dessert, which means you won't feel like you're eating "healthy" food.
  • One bar keeps you full through a chaotic morning without the mid-morning energy crash.
  • Your kitchen will smell like a chocolate-banana dream for hours afterward.
02 -
  • Overmixing the batter once the dry and wet ingredients meet will create tough, dense bars instead of tender ones—fold gently and stop as soon as you don't see flour streaks.
  • The bars firm up as they cool, so resist the urge to slice them while warm; wait until they've completely cooled or they'll crumble apart.
03 -
  • Don't skip the cooling step—it feels like wasted time until you realize it's what transforms these from crumbly to sliceable.
  • If your peanut butter is very thick, warm it slightly before mixing so it incorporates smoothly into the wet ingredients without lumps.
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