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High Protein Banana Peanut Butter Oatmeal Bars

High Protein Banana Peanut Butter Oatmeal Bars
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These chewy, no-bake oatmeal bars are packed with 17g of protein per serving, thanks to Greek yogurt, peanut butter, and a hidden scoop of whey protein. Ripe banana and honey provide natural sweetness, while rolled oats give a satisfying, hearty texture. Perfect for a post-workout snack or a grab-and-go breakfast.

Ingredients

Scale
  • 1 1/2 cups rolled oats (not instant)
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup natural peanut butter, creamy and unsalted
  • 1 medium ripe banana, mashed (about 1/2 cup)
  • 1/4 cup honey
  • 1 scoop (30g) vanilla or unflavored whey protein powder
  • 1/4 tsp kosher salt
  • 1/2 tsp vanilla extract
  • 2 tbsp mini chocolate chips (optional, for topping)

Instructions

  1. In a large mixing bowl, combine the rolled oats and protein powder, stirring well to evenly distribute the protein powder. This prevents clumps later when adding wet ingredients.
  2. In a separate medium bowl, whisk together the full-fat Greek yogurt, natural peanut butter, mashed banana, honey, vanilla extract, and kosher salt. The mixture should be smooth and homogeneous, with no streaks of yogurt or peanut butter.
  3. Pour the wet mixture into the dry ingredients and fold with a rubber spatula until fully incorporated. The batter will be thick and sticky—make sure no dry oats remain at the bottom of the bowl. If the mixture seems too dry to hold together, add one tablespoon of water and mix again.
  4. Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. Transfer the oat mixture into the dish and press firmly and evenly into the corners using a spatula or the back of a measuring cup. The denser you pack it, the better the bars will hold together.
  5. If using mini chocolate chips, press them gently into the top of the mixture so they adhere. Cover the dish with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to allow the bars to firm up. The longer they chill, the cleaner the slices.
  6. Once fully chilled, lift the bars out using the parchment overhang. Place on a cutting board and use a sharp knife to cut into 4 equal rectangles. For precision, measure and mark before slicing. If the knife sticks, wipe it clean between cuts.
  7. Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each bar individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 20 minutes before eating.

Notes

Storage: Refrigerate in an airtight container for up to 5 days. Freezing: Individually wrap bars in plastic wrap, then place in a freezer-safe bag for up to 3 months. To thaw, refrigerate overnight or let sit at room temperature for 20 minutes. For a dairy-free version, substitute full-fat coconut yogurt and use a plant-based protein powder. For extra protein boost, add 2 tbsp of chia seeds (increase fiber and add 3g protein per serving), but note the texture will become slightly crunchier.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-banana-peanut-butter-oatmeal-bars/