Chunky Monkey Protein Baked Oat Bars (Print)

Wholesome banana-chocolate oat bars with protein, walnuts, and dark chocolate chips.

# Ingredients:

→ 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

# Instructions:

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 dry ingredients to wet ingredients. Mix until just combined; avoid overmixing.
05 - Spread mixture evenly into the prepared baking pan.
06 - Bake for 22 to 25 minutes, or until bars are set and golden around the edges.
07 - Allow bars to cool completely in the pan before slicing into 12 pieces.

# Pro Tips:

01 -
  • They taste like a treat but your body actually recognizes them as fuel, which is a rare and beautiful thing.
  • One batch lasts almost a week in the fridge, so you're done thinking about breakfast for seven mornings straight.
  • The prep work is genuinely simple—no special equipment or techniques, just a couple bowls and your hands doing the heavy thinking.
02 -
  • Overmixing these is the most common mistake and it turns them from chewy and tender into dense and tough; fold gently and trust that they'll hold together in the oven.
  • Room temperature storage works fine for three days, but after that the moisture starts to disappear; the fridge keeps them perfect for up to a week and they actually taste better when slightly cold.
03 -
  • A damp spatula is your friend for spreading this batter; it sticks way less than a dry one and gives you cleaner edges.
  • If you accidentally overbake them slightly and they're a bit dry, don't panic; eat them alongside a glass of milk and they become oddly perfect anyway.
Back