Monster Cookie Protein Bars Recipe

Introduction

These Monster Cookie Protein Bars are a delicious and energizing snack, perfect for a quick boost or post-workout refuel. Packed with peanut butter, protein powder, and colorful mini M&M’s, they combine wholesome ingredients with a fun twist.

Ingredients

• 1 cup creamy natural peanut butter (must be natural, the kind with oil separating out)
• 5 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ½ cup oat flour
• 60 grams vanilla whey protein powder (about ½ cup + 2 tablespoons)
• 1 tablespoon mini chocolate chips
• ¼ cup mini M&M’s

Instructions

1. Step 1: Add the peanut butter, maple syrup, vanilla extract, oat flour, and protein powder to a large bowl.
2. Step 2: Mix everything together with an electric mixer or by hand using a silicone spatula until well combined.
3. Step 3: Fold in the mini chocolate chips and mini M&M’s until they are evenly distributed throughout the mixture.
4. Step 4: Line a loaf pan or meal prep container with parchment paper. Press the dough firmly into the container, using your hands or a spoon to spread it evenly and form a thick base.
5. Step 5: Cover the container with plastic wrap and place it in the freezer for 1 hour, or until the mixture is firm.
6. Step 6: Lift the parchment paper with the set mixture out of the container. Use a knife to cut the block into 6 to 8 bars.
7. Step 7: Wrap the bars individually and store them in the fridge for up to 1 week, or in freezer bags in the freezer for up to 2 months.

Tips & Variations

• Use natural peanut butter with oil separation to ensure the bars bind well and have a smooth texture.
• Substitute maple syrup with honey or agave nectar if you prefer a different sweetener.
• Add a handful of chopped nuts or seeds for extra crunch and nutrition.
• Swap mini M&M’s for dried fruit or other mini candies to suit your taste.

Storage

Store the bars individually wrapped in the refrigerator for up to one week to keep them firm and fresh. For longer storage, place them in freezer bags and freeze for up to two months. Allow frozen bars to thaw in the fridge before eating or enjoy them slightly chilled for a firmer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of natural peanut butter?

Regular peanut butter often contains added stabilizers and less oil separation, which may affect the texture and binding of the bars. It’s best to use natural peanut butter for proper consistency.

What if I don’t have oat flour?

You can make your own oat flour by grinding rolled oats in a food processor until fine. Alternatively, whole wheat flour or almond flour can sometimes work, but may alter the texture and flavor.

Monster Cookie Protein Bars Recipe

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★★★★★

5 from 64 reviews

These Monster Cookie Protein Bars are a delicious and convenient no-bake snack packed with creamy natural peanut butter, maple syrup, oat flour, and vanilla whey protein powder. They are studded with mini chocolate chips and mini M&M’s for a fun, sweet crunch. Perfect for a quick energy boost or post-workout fuel, these bars are easy to make and can be stored in the fridge or freezer.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 protein bars 1x
• Category: Snacks
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• ½ cup oat flour
• 60 grams vanilla whey protein powder (about ½ cup + 2 tablespoons)
• 1 tablespoon mini chocolate chips
• ¼ cup mini M&M’s

Wet Ingredients

• 1 cup creamy natural peanut butter (must be natural, with oil separating)
• 5 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Combine Ingredients: Add the peanut butter, maple syrup, vanilla extract, oat flour, and vanilla whey protein powder to a large bowl.
2. Mix Thoroughly: Use an electric mixer or mix by hand with a silicone spatula until all ingredients are well combined and form a dough-like mixture.
3. Add Chocolate and Candy: Fold in the mini chocolate chips and mini M&M’s evenly throughout the mixture.
4. Press Into Pan: Line a loaf pan or meal prep container with parchment paper. Press the dough firmly into the container using your hands or a spoon, creating an even, thick base.
5. Freeze to Set: Cover the container or loaf pan with plastic wrap and place it in the freezer for 1 hour, or until the mixture is firm.
6. Cut Into Bars: Lift the parchment paper out of the container and cut the set dough into 6 to 8 bars using a knife.
7. Store Properly: Wrap individual bars and store them in the fridge for up to 1 week or place in freezer bags and keep frozen for up to 2 months.

Notes

• Oat flour can be made by grinding rolled oats in a food processor until fine.
• Use natural peanut butter that has oil separation for best texture.
• For a vegan option, substitute whey protein powder with a plant-based protein powder.
• Bars can be customized by using different types of mini candies or chocolate chips.
• If bars are too sticky after thawing, keep them chilled for easier handling.

Keywords: Monster Cookie Protein Bars, protein bars, no-bake snack, peanut butter bars, healthy snack, protein packed, easy protein bars, post workout snack