Peanut Butter Swirl Protein Bars Recipe
Introduction
Peanut Butter Swirl Protein Bars are soft, chewy, and packed with protein and natural sweetness. These bars combine oats and vanilla whey protein with a rich peanut butter swirl, making them a perfect snack for energy or meal prep. Easy to make and customizable, they’re great for any healthy lifestyle.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup vanilla whey protein powder
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup creamy natural peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter, melted (for swirl)
Instructions
- Step 1: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving the edges overhanging for easy removal.
- Step 2: In a large bowl, mix rolled oats, vanilla whey protein powder, almond flour, salt, and ground cinnamon until fully combined.
- Step 3: In a separate bowl, whisk together the peanut butter, honey or maple syrup, almond milk, and vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry mixture and stir until a thick, cohesive dough forms.
- Step 5: Transfer the dough to the prepared pan and press evenly into all corners using a spatula.
- Step 6: Drizzle the melted peanut butter over the dough’s surface and swirl with a knife or toothpick to create a marbled effect.
- Step 7: Bake for 18–20 minutes, until the edges are golden brown and the center is set.
- Step 8: Remove from the oven and let cool completely. Lift the slab out using the parchment paper and cut into 12 bars.
Tips & Variations
- Press the dough firmly in the pan to ensure bars hold together well.
- Melt the peanut butter until pourable for the best swirl effect.
- Cool bars completely before slicing to avoid crumbling.
- Substitute almond flour with oat flour for a nut-free version.
- Use plant-based protein powder and maple syrup to make it vegan.
- Add chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
Storage
Store bars in an airtight container at room temperature for up to three days or refrigerate for up to one week. For longer storage, wrap tightly and freeze. Thaw frozen bars at room temperature for about 20 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute almond butter for peanut butter?
Yes, almond butter or sunflower seed butter can be used as a peanut-free alternative with a delicious twist.
Are these bars suitable for vegetarians or vegans?
These bars are vegetarian as written and can be made vegan by using plant-based protein powder and replacing honey with maple syrup.
Print
Peanut Butter Swirl Protein Bars Recipe
- Total Time: 35 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Peanut Butter Swirl Protein Bars are soft, chewy, and packed with protein, combining rolled oats and vanilla whey protein for a nutritious base. Sweetened naturally with honey or maple syrup and enhanced with warm cinnamon, these bars feature a decadent peanut butter swirl on top, baked to perfection. Ideal for meal prep, post-workout energy, or quick snacks, these bars are customizable, gluten-free, vegetarian, and can be made vegan with substitutions.
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup vanilla whey protein powder
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 2/3 cup creamy natural peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Swirl Topping
- 1/4 cup peanut butter, melted
Instructions
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang edges for easy removal of bars later.
- Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, vanilla whey protein powder, almond flour, salt, and ground cinnamon. Stir well to blend all ingredients evenly and break up any protein powder clumps.
- Combine Wet Ingredients: In a separate bowl, whisk together creamy peanut butter, honey or maple syrup, unsweetened almond milk, and vanilla extract until the mixture is smooth and free of streaks.
- Form Dough: Pour the wet ingredients into the dry ingredients bowl. Mix thoroughly using a sturdy spatula until a thick, cohesive dough forms with no dry patches.
- Shape and Swirl: Transfer the dough into the prepared baking pan. Press firmly and evenly into the corners and edges with a spatula. Drizzle the melted peanut butter evenly over the surface, then use a knife or toothpick to swirl it into a marbled pattern.
- Bake: Place the pan in the preheated oven and bake for 18 to 20 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Cool and Portion: Remove from the oven and allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the slab out, then cut evenly into 12 bars using a sharp knife.
Notes
- Each bar is naturally gluten-free if certified gluten-free oats are used.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Bars freeze well; wrap individually and freeze for make-ahead snacks. Thaw at room temperature or in a lunch bag by midday.
- For nut-free variation, substitute sunflower seed butter for peanut butter and oat flour for almond flour.
- Use plant-based protein powder and maple syrup instead of honey to make the recipe vegan.
- Add chocolate chips, chopped nuts, dried fruit, or shredded coconut for extra texture and flavor.
- Press dough firmly in the pan for bars that hold together perfectly and avoid crumbling.
- Cool completely before slicing to maintain structure and neat edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking & Sweet Treats
- Method: Baking
- Cuisine: American
Keywords: protein bars, peanut butter bars, healthy snacks, vegetarian protein bars, baked protein bars, no refined sugar, gluten free snacks, post-workout bars, meal prep bars
