High-Protein Peanut Butter Chocolate Chip Bars
I’ve had complications from a couple of medical procedures. My NEW surgeon (& that’s a whole OTHER situation) told me after this most recent issue to increase my protein intake and to use Vitamin E for skin restoration. I’ve never been a protein powder kind of guy, but we are now, if it keeps me out of the O.R. I found a basic protein bar recipe online. Tweaked it a bit to include Greek Yogurt. I’m still figuring it out. Works for bars AND balls. My 16 yr old son likes them, so I’ll take it. -kg
High-Protein Peanut Butter Chocolate Chip Bars
Yield: 16 bars
Ingredients
2 cups rolled oats
2 cups protein powder (your choice: whey, plant-based, etc.)
½ cup peanut butter (natural, unsweetened)
½ cup Greek yogurt (plain, non-fat or low-fat)
¼ cup honey (or maple syrup for a vegan option)
½ cup milk (dairy or plant-based, adjust as needed for consistency)
1 tsp vanilla extract (optional)
⅓ cup dark chocolate chips
2 tbsp chia seeds
Instructions
Prepare a pan: Line a 9x9-inch baking pan with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, combine the oats, protein powder, and chia seeds.
Combine wet ingredients: In a microwave-safe bowl, gently heat the peanut butter and honey for 20-30 seconds until softened. Stir in the Greek yogurt, milk, and vanilla extract.
Mix wet and dry: Pour the wet mixture into the dry ingredients. Stir well until a thick dough forms. If the mixture is too dry, add small amounts of milk until it comes together.
Fold in chocolate chips: Stir in the dark chocolate chips.
Shape the bars: Press the mixture evenly into the prepared pan.
Chill: Refrigerate for at least 2-3 hours until firm.
Cut and store: Slice into 16 bars. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Estimated Protein Content Per Bar
Total protein in the recipe: ~120-140g
Per bar (16 servings): ~7-9g protein per bar