No Bake High-Protein Peanut Butter Bars

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No Bake High-Protein Peanut Butter Bars

These no bake high-protein peanut butter bars are one of my favorite options when I want something filling that I can keep ready in the fridge.

Prep Time15

Chill Time2

Total Time2 15

Servings: large bars

Calories: 952kcal

Author: Geraldine Julie

Ingredients

High-Protein Base

2 cups soy flour, lightly toasted
2 cups nonfat dry milk powder
1 cup rolled oats

Binding Ingredients

1½ cups natural peanut butter
½ cup raw honey or pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon sea salt
2 tablespoon refined coconut oil

Topping

½ cup mini dark chocolate chips

Optional

Seeds and nuts of choice
Flaky sea salt

Instructions

Preheat the oven to 300°F (150°C). Spread the soy flour evenly over a baking sheet and toast for 8-10 minutes, stirring halfway through. Let it cool completely.
Line an 8×8-inch (20×20 cm) pan with parchment paper.
In a large bowl, stir the peanut butter, honey or maple syrup, vanilla, salt, and melted coconut oil together until smooth.
Sift the cooled toasted soy flour and milk powder into the peanut butter mixture, then add the rolled oats. Mix the batter with a sturdy wooden spoon, or use your hands once the mixture becomes too thick to stir. Make sure there are no dry pockets remaining. If it feels too dry to hold together, add 1-2 tablespoons of milk.
Transfer the mixture to the prepared pan and press it down very firmly using the flat bottom of a measuring cup. Don't rush this part because compacting the mixture properly is what helps the bars stay dense instead of turning crumbly.
Sprinkle the mini dark chocolate chips over the top and gently press them into the bars. Add nuts, seeds, or a little flaky sea salt if you like.
Refrigerate for at least 2 hours, although I prefer leaving them overnight when possible. This gives the coconut oil and milk powder plenty of time to set and makes the bars much easier to slice.
Lift the chilled mixture from the pan and cut into 6 large bars. Keep refrigerated until ready to eat.

Video

Notes

Cooking Time and Temperature

Toast the soy flour at 300°F (150°C) for 8-10 minutes, stirring halfway through.

Taste & Texture

These bars are dense, chewy, and very peanut buttery with a soft, fudge-like texture. The toasted soy flour adds a mild nutty flavor, while the oats give them a little chew so they don't feel completely smooth or heavy.

Storage, Freezing & Reheating

Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze individually wrapped bars for up to 2 months.
Thawing: Let them thaw in the refrigerator before eating.
Reheating: Not necessary. I think they taste best chilled or after sitting at room temperature for a few minutes.

Serving Recommendations

I usually eat one of these with coffee in the morning or alongside some fruit after a workout. They're pretty substantial, so I don't normally serve much with them. A few berries, banana slices, or some Greek yogurt is more than enough.

Recipe Variations and Substitutions

Peanut butter: Almond butter or sunflower seed butter both work well. Sunflower seed butter is my first choice if I need to make the bars nut-free.
Honey: Maple syrup works just as well if you prefer the flavor. If you want less sweetness, reduce the amount to ⅓ cup and add a splash of milk if the mixture becomes too dry.
Rolled oats: For a crispier texture, replace ½ cup of the oats with puffed rice cereal or soy protein crisps.
Chocolate chips: Dark chocolate works especially well because the slight bitterness balances the sweetness of the bars.
Add-ins: Chopped almonds, pumpkin seeds, sunflower seeds, or flaky sea salt can all be added on top.

Proper Storage Tips

Keep the bars refrigerated because the coconut oil and peanut butter soften at room temperature.
Store in an airtight container to prevent them from drying out.
Separate layers with parchment paper if stacking.
Freeze individual bars so you can thaw only what you need.
Let frozen bars thaw in the refrigerator for the best texture.

Pro Tips

Toast the soy flour until it smells mild and nutty before using it.
Warm the peanut butter slightly if the wet mixture is difficult to stir.
Press the mixture into the pan with plenty of pressure so the bars hold together properly.
Chill overnight if you want the cleanest slices.
Add milk only 1 tablespoon at a time if the mixture feels too dry.
Keep the bars cold for the firmest, fudgiest texture.

Nutrition