If you’re looking for a healthy, no-bake snack that’s quick to prepare, these Mini Peanut Butter Protein Bars are a perfect fit. With a satisfying crunch from crisp rice cereal, creamy peanut butter, and a light drizzle of dark chocolate, they strike the perfect balance between indulgence and nourishment.
These bars are ideal for on-the-go snacking, school lunches, post-workout fuel, or anytime you want a wholesome treat that doesn’t require turning on the oven. They’re also great for meal prep — make a batch and store in the fridge or freezer for easy access throughout the week.
Why You’ll Love These Bars
- No baking required — quick and mess-free.
- Made with real food — no artificial ingredients.
- Protein-packed — a great post-gym or afternoon pick-me-up.
- Naturally sweetened — with just the right touch of honey.
- Easily customizable — make them vegan or gluten-free with simple swaps.
Ingredients
Here’s what you’ll need to make these no-bake mini bars:
- 2 cups old-fashioned rolled oats
- 1 cup crisp rice cereal
- ½ cup vanilla protein powder
- ⅓ cup flax meal
- Pinch of salt
- 1 cup natural peanut butter (drippy consistency works best)
- ⅓ cup honey
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
For the chocolate drizzle (optional):
- ¼ cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Pulse the oats. Add the rolled oats to a food processor or blender and pulse 10–15 times until lightly broken down. Some texture is good — no need to fully blend.
- Mix everything. In a large bowl, combine the pulsed oats, crisp rice cereal, protein powder, flax meal, and salt. Add the peanut butter, honey, melted coconut oil, and vanilla extract. Stir until a sticky dough forms.
- Adjust consistency. If the mixture feels too dry or crumbly, add 1–2 teaspoons of water until it holds together well.
- Press into pan. Line an 8×8-inch baking pan with parchment paper. Transfer the mixture into the pan and press it down very firmly and evenly.
- Freeze to set. Place the pan in the freezer for at least 30 minutes to firm up the bars.
- Make the chocolate drizzle. Melt the chocolate chips and coconut oil in a microwave-safe bowl or over low heat until smooth.
- Drizzle & slice. Once the bars are set, remove them from the pan using the parchment overhang. Drizzle the melted chocolate over the top. Let it set for a few minutes, then slice into 24 mini bars.
- Store. Keep the bars in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes & Variations
- Vegan option: Swap honey for maple syrup or agave and use a plant-based protein powder.
- Gluten-free: Make sure your oats and crisp rice cereal are certified gluten-free.
- Nut-free option: Substitute sunflower seed butter for the peanut butter if needed.
- No protein powder? Just increase the oats slightly and add a bit more sweetener or nut butter to adjust the texture.
Nutrition (Per Mini Bar — Approximate)
- Calories: ~140
- Fat: ~9 g
- Carbs: ~17 g
- Fiber: ~2 g
- Sugar: ~5 g
- Protein: ~7 g
Why Homemade is Better
Store-bought protein bars can be pricey and often contain additives, preservatives, or artificial sweeteners. These homemade mini bars are budget-friendly, customizable, and made with simple, pantry-staple ingredients. Plus, they taste just as good — if not better.
Final Thoughts
These Mini Peanut Butter Protein Bars are a recipe you’ll return to again and again. They’re easy to prep, endlessly versatile, and kid-approved. Whether you’re fueling a workout, packing school lunches, or craving a sweet-yet-healthy snack, this no-bake treat checks all the boxes.