Peanut Butter Protein Bars
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These Peanut Butter Protein Bars (aka Homemade CLIF Kid Zbars) are a delicious and nutritious snack that will keep you satiated for hours. They’re customizable with add-ins like dried fruit, chocolate chips, or coconut flakes.
“We make these on repeat and my kids love them!” ⭐️⭐️⭐️⭐️⭐️ – Bonnie
About This Recipe
My little ones are huge fans of these homemade protein bars (also known as “Clif Kid ZBars”).
I love that these bars contain all whole food ingredients, fiber, some vitamins and minerals, and a lot of protein. You can also customize the recipe to suit your taste preferences and dietary needs.
This is a wonderful on-the-go healthy snack or to put in a packed lunch for kids. You can find even more High Protein Meal Prep Ideas here!
Ingredients Needed
This recipe requires only four main ingredients and is very versatile. Here are the basics to start with but consider switching up your add-ins each time.
- Peanut butter – Almond butter will work well too. While you have this ingredient out, throw together our Peanut Butter Cup Overnight Oats, too, and store in the fridge.
- Honey – I use local or raw honey if possible.
- Coconut oil – The flavor is so yummy in these bars.
- Quick Oats – Quick oats are a bit smaller in texture which works well in recipes like this. If you only have old fashioned rolled oats, they will work. The texture will just be a bit more rough.
- 1 cup of add-ins – Like mini chocolate chips, dried fruit, walnuts, pecans, sunflower sweets, coconut flakes, flaxseed, etc. This is where you can play with the recipe!
In the recipe in the photos, I used sunflower seeds, mini chocolate chips and diced dried cranberries.
How to Make Peanut Butter Protein Bars
Here is how they come together. Bonus: no baking required!
Combine the Liquid Ingredients
In a medium-sized saucepan, melt together the nut butter, honey, and coconut oil.
Add in Remaining Ingredients
Remove from heat and add one cup of oats. Choose your favorite combination of add-ins to equal a total of ONE CUP. Pour in and stir well.
Pro Tip!
If using chocolate chips, be sure to let the peanut mixture cool. If it’s too warm, the chocolate chips will melt.
Add to Container and Chill
Stir well, then spread the mixture evenly into an 8×8 pan. The mixture will need to chill in order to be cut and divided as bars. You can do this two ways:
- Refrigerate – It will need at least 2 hours in the fridge to be firm enough to cut and move.
- Freeze – It will need around 30 minutes in the freezer in order to be solid enough to cut and move.
Serve and Enjoy!
These bars make a great breakfast or afternoon treat! If you want to pack them as a road trip snack, be sure to put them in a cooler. They need to remain cold in order to hold together.
How to Store the Bars
I found it easiest to wrap my bars individually in plastic wrap or in snack bags. When snacks are easy to grab, they go faster around my house.
- To Store in Refrigerator: Place in an airtight container or wrap individually. Store in the fridge for up to 2 weeks.
- To Store in Freezer: Place in an airtight container or wrap individually. Bars can be stored in the freezer for up to 3 months.
Recipe FAQs
We haven’t tested these with another kind of oil. The coconut oil works well because it adds great flavor and also hardens up after cooling off to help the bars hold their shape.
Yes! If you are really sensitive to gluten, use certified gluten-free oats.
You bet. Just use a 9×13-inch dish instead of an 8×8-inch pan.
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Peanut Butter Protein Bars
These Peanut Butter Protein Bars are a delicious and nutritious snack that will keep you satiated for hours. They’re customizable with add-ins like dried fruit, chocolate chips, or coconut flakes.
Ingredients
- 1/2 cup peanut butter or almond butter
- 1/3 cup honey
- 1/4 cup coconut oil
- 1 cup quick oats (old fashioned rolled oats will work too)
- 1 cup total of any combination of: finely chopped nuts, unsweetened coconut flakes, sunflower seeds, chopped dried fruit, chocolate chips
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Instructions
Make It Now:
- In a medium sized saucepan, melt together the nut butter, honey and coconut oil over medium-low heat. This should only take a few minutes.
- Remove from heat and add one cup of oats. (Note: Be sure to let this mixture cool first if adding chocolate chips in the next step or else the chips will melt.)
- Choose your favorite combination of add-ins. Ideas are: coconut flakes, chopped nuts, sunflower seeds, dried fruit and dark chocolate chips, to equal a total of ONE CUP. Pour in and stir well.
- Stir well, then spread mixture into an 8×8 pan.
- Chill in the fridge for two hours, or freeze for 30 minutes. Then cut into bars. Wrap them in plastic wrap for a quick grab-and-go snack! Store bars in the fridge or freezer.
Freeze For Later: Individually wrap each bar in plastic wrap and place in a freezer bag.
Prepare From Frozen: Let a frozen bar thaw for a few minutes on the counter before enjoying.
Notes/Tips
- If you are sensitive to gluten, be sure to look for certified gluten-free oats.
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- To Store in Refrigerator: Place in an airtight container or wrap individually. Store in the fridge for up to 2 weeks.
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- To Store in Freezer: Place in an airtight container or wrap individually. Bars can be stored in the freezer for up to 3 months.
Awesome recipe. Used the four main ingredients then added my own mixings to make this a breakfast lactation bar. Simple and delicious. Thanks for your help!
Wonderful idea Chelsea! Glad you could use our recipe for a base and tweak to what you need. Thank you for leaving a review.
So good! These quickly became a staple sweet snack in my household. First time I used half peanut butter half sun butter. This time I used half peanut half almond butter. Also to avoid the chocolate chips melting I just sprinkled them on top right before I put the bars in the fridge.
Great tips! Thank you so much for taking the time to leave a review.
Would love to try this recipe. Would it work with old-fashioned oats?
Yes, it would!
Thanks Rachel!
We make these on repeat and my kids love them!
These are delicious. My whole family enjoys them. Thanks for the great recipe! =)
Glad to hear that, Melanie!
Hi! These are yummy, but the chocolate chips melted immediately and overwhelmed the recipe. I used 1/3 C chocolate chips, 1/3 C chopped cashews, and 1/3 C raisins. Would you say I should use smaller chips, frozen chips, fewer chips? Or add them only to the top? Thanks!
Great question. I’ve had them melt before, as well. I think the problem is adding the chocolate chips into to the warm mixture at the end. I think the key would be to let the mixture cool first and then follow Step 3. I’ll make that clear in the directions.
Hi, I love your blog so much!! I was wondering if you can freeze these bars, and about how long do they last frozen, and not frozen? Thank you:)
Good question. Yes, you can freeze them. I would guess (just from doing this with muffins and lots of other meals) they will be fine for a minimum of a month and probably longer if you wrap them up tight in plastic wrap and put them in a freezer bag or container. Not frozen, they will last for several days in the fridge or on the counter.
Tracey,
Thanks for stopping by! Funny you should ask. I have a post I’ve been working on about coconut oil, so you might check back for a more thorough post. In the meantime, check out a few articles that might help explain:
http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-can-make-you-healthy.aspx OR http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html
http://heavenlyhomemakers.com/coconut-oil-why-it-is-good-for-you-and-where-to-buy-it
HI, So I heard of your blog thru a good friend of mine, Genese Marshall….I am really loving your blog!! you have alot of great stuff on here! I have a question for you. why do you use coconut oil in so many of your recipes? From what I know of coconut oil it has alot of unhealthy fats. Thanks!
Chunky pb sounds like a great idea. I've added chopped peanuts before, but that sounds easier.
I just recently started using coconut oil when baking. The expeller pressed kind I get at Hyvee does not have a strong coconut flavor at all. I also use it in the skillet when making pancakes or french toast. Mainly for sweet items, not savory…except for popcorn. It makes the BEST movie theater-style popcorn.
Really like these. I made a double batch. I accidently bought chunky natural peanut butter instead of creamy (usually always buy creamy) but it was really good in these. I didn't have coconut oil and did not want to use canola so I used butter. I was wondering if you use coconut oil alot in your cooking and if it leaves a coconut taste.