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“3 Minute” High Protein Granola Bars

High protein granola bars – they can be oil-free, flourless, + no high fructose corn syrup!

Easy healthy NO BAKE granola bars - from @choccoveredkt - made with only wholesome ingredients, & kid-friendly.


These granola bars could be your new favorite recipe.

In less time than it takes to read this post, you can have a batch of your own delicious and homemade protein granola bars fully prepared and ready to eat. Feel free to change up the flavor to match your mood.

Chocolate, vanilla, chai, caramel, cookies’n cream…

YOU get to choose the flavor!

3 Minute No Bake Protein Bars:

Only a few ingredients are needed, all of which can be found in regular grocery stores – and you can avoid the unhealthy processed filler ingredients and isolated soy protein so often added to packaged protein bars.

Easy healthy NO BAKE granola bars - from @choccoveredkt - made with only wholesome ingredients, & kid-friendly.

These granola bars need no refrigeration and can be packed into a lunchbox for a healthy snack.

Leftovers are best stored in the freezer, where they will keep for months!

Easy healthy NO BAKE granola bars - from @choccoveredkt - made with only wholesome ingredients, & kid-friendly.


3 Minute Protein Granola Bars

Inspired by: Peanut Butter Homemade Protein Bars

“3 Minute” High Protein Granola Bars

Total Time: 3m
Yield: 10-12 bars
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1 1/2 cups quick or rolled oats (120g)
  • 1/4 tsp salt
  • 1/2 cup butter, peanut butter, or allergy friendly sub
  • 1/2 cup pure maple syrup, honey, or agave
  • 2/3 cup protein powder - have fun with different flavors (70g)
  • handful mini chocolate chips, optional


Stir all ingredients together until well-mixed. Transfer the mixture to an 8×8 pan lined with parchment or wax paper. Place another sheet of parchment or wax over the top and continue to smush down and spread until it fills the bottom of the pan. Refrigerate or freeze until firm, then cut into bars.

View Granola Bars Nutrition Facts


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Published on August 11, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Alana says

    I can’t wait to make these!!!! I’ve been looking for a decent, high protein, nut-free, and clean recipe for bars for ages!! Thx for this post!

  2. Denise says

    I have a question, as I think I may be out of the loop some, what amount of protein is considered high?? As in, how many grams per meal? In my opinion, anything with 15, or even 20 is considered high. 8… not much, really. I’m genuinely curious. I’ve taken a Nutrition course, as well as been a competitive physique athlete, but haven’t really read up on much of what’s going on out there in today’s Nutrition world. Thanks in advance for anyone who can answer this for me! :o)

      • Roxy says

        No, 8 grams is not high for a 40 gram bar. In fact, this bar would be considered unbalanced for a high protein bar, and considered more an energy bar. High protein for most is something like 15 grams (per meal/serving), as Denise has stated before. Perhaps 8 is high for Vegans, or Vegetarians, or maybe even those who follow a more carb/fat to protein ratio, like 70/20/10 ratio (carbs/protein/fat, respectively). Barely muscle building. More energy, than muscle building. Let’s take a Quest bar to lead by example what would be considered “high” protein: 60 gram bar, 160 kCal, Total fat 5g, Total Carb 25g (17g fiber), Protein 20g. That is high protein for a bar that is 20 grams more than this bar recipe here.

        Yes, eggs are a GREAT source of protein… if you eat about as much as you would, say, a 3oz to 4oz piece of fish, meat, or poultry (could be more, depending on protein source, all fish vary). In that instance, you would then consume approximately 3 to 4 large eggs (5 to 6 egg whites (large)) to obtain the same amount of protein.

        Despite what people like Dr Oz, and the like, state, human bodies need more protein than they think, especially if they live a more sedentary lifestyle. Many do not eat accordingly, as we all know (look at the obesity epidemic) and the Food Pyramid was part to blame, over the years, which they’ve since updated. Take your protein how you need to, but it is essential for the body in more ways than you can imagine. One thing that has been stated a great deal is “amino acids are the building blocks of life”. Amino acids are found in protein. Of course, balance is key, as always and everyone is different, but what most people try to consume in protein isn’t always enough. So keep that in mind when figuring out your macros for your well being.

        Denise, I hope I was able to clear something up for you. If you’re looking for a high protein bar recipe, many can be found if you Google. I think this site is primarily more for vegans and vegetarians. I personally like the recipes, as I have a sweet tooth from time to time and prefer a more natural and healthier option in that department. Good luck!

        • Liz says

          You state that a Quest bar has “20 grams more than this bar recipe here” but you forget that the quest bar is also 1.5 times the size! So gram for gram, what you said it not actually true.

          Also not actually true is that humans need more protein than they currently get. I urge you to do more research on this subject. Currently many Americans get TOO MUCH protein, and it’s a possible reason we have the highest instance of osteoporosis as a nation even though we are also the nation that eats the most dairy. Too much protein leeches calcium from the bones. Please do more research on the subject.

          Also, not that it matters, but I’m not vegan or vegetarian 😉

          • Roxy says

            I don’t know where you got your information, but I’d be curious to see your site.

            I don’t know how Americans are getting too much protein, when they mostly eat sugars and highly processed junky carbs and processed fats, if this is the case. Perhaps red meat… I don’t equate red meat as all the protein. I heard Americans are consuming too much red meat, but not protein, but I would be curious to see the studies you’re citing this from. Thanks.

          • Roxy says

            Also, regarding Quest bars… that’s what I was referring to, when I stated “20 grams more”… not 20 grams more protein (as it only as 20 grams of protein in the bar, so, if math done correctly it would be 12 grams more). I was referring to it being 20 grams larger.

          • Roxy says

            Are you referring to the drivel cited in this article??

            Read the comments section, in fact, just read the article. This article is completely contradictory in more ways than one. Although I do agree there is such a thing as too much protein (too much of anything isn’t good and Americans eat just too damn much in general, more so sugar and bad fat than anything else), this study is a complete farce. If you’d like, I can ask a PHD his opinion… one that consumes “too much protein”. Perhaps he has further studies to cite where it debunks this ridiculous debacle. Here’s the thing with the cancer causing bs: GMO, chemicals and highly processed food items. There it is. GMO foods alone cause cancer in the long term. Independent studies have proven this time and time again.

            If you care to continue this circus of a debate, I’d be delighted to.

            I’d like to further recite the bs from the past: fat makes you fat… today, senior citizens do not consume enough fat, thereby causing ill effects like Alzheimer and dementia. In fact, there is a study on low-fat diets for the cardiovascular system on monkeys… turns out, little fat consumption made them nutty after awhile. Now they’re saying fat is great for the cardiovascular system, as well as the nervous system, and rightfully so.

            Next time you tell someone something you believe to be true (and not by the media, but actual study), please cite a study in which you state your claims. Thanks.

          • Liz says

            I was not referring to one specific article, as I prefer to do extensive research on a subject before forming an opinion, not blindly believe one article. And I would also prefer to trust reputable sources more than comment sections of articles where anyone can say anything. I would not put much stock into the comment section of that article. I should also point out that you did not initially source an article to back up your claims either, so chiding me for not doing so is uncalled for.

            There is a lot of research to back up what I wrote above, both from vegetarian-centered sources and non, so here is just one article that explains it well, from the huffington post:

            However, I do not wish to continue this debate with you, as I think by now it would be more adult of us to agree to disagree I’m moving on now and won’t reply further.

  3. Melanie says

    Hi Katie! Thank you for the recipe- I’ve been looking for an easy, no-bake bar! Question: isthe honey/agave syrup merely for sweetness, or is it necessary for texture? I’m not very ‘food literate’ and my husband and I eat very simply. We don’t have honey at home right now, so I was wondering if I could make them with just pb and oats (and raisins)… Thanks so much! Love your blog!


  4. Alanna says

    Ooh, these sound perfect! I hate buying protein bars because they’re so expensive and the often don’t taste very good. A lot of times they have palm oil, too. 🙁 Any reason to avoid maple syrup as the sweetener? I can’t see why it wouldn’t work but wasn’t sure if there was a reason only agave or honey were listed.

  5. Heather says

    Any reason you have to use the protein powder? I know your point is they are then high protein, but I’m looking for a kid snack, not a power bar. Do you need the powder?

    • lana says

      probably just reader demand. i would assume that katie is well aware of the fact that the vast majority of americans get WAY TOO MUCH protein to begin with, and the LAST thing most people need is ADDED protein powder (dear god)!

  6. Liz says

    These are AMAZING!!!
    I just made my first batch, using vanilla protein powder because it’s what I had on hand. Boring, I know, but there will be MANY MORE batches in the future! 🙂 🙂

    • EVA says

      Woah, woah….vanilla is NEVER boring! I once was the misfit of my class when the teacher asked what our favorite ice cream flavor was and I said plain ‘ol vanilla.

      And I can’t think of one granola bar out there that’s vanilla flavored, so you’re still ahead od the game!

  7. Carly says

    These look so great! I’m thinking of adapting them into High Protein Granola Balls so that I can make them in my teeny tiny dorm room freezer.

  8. Amy says

    I can imagine subbing vanilla cake batter protien powder in this recipe 🙂 yummm…I have chocolate protein powder on hand but for some reason I feel like a vanilla/cake batter flavour would work wonders!

    • Unofficial CCK Helper says

      It’s relatively easy to print Katie’s recipes. Highlight just the recipe itself and right-click “Copy.” Then open a new Word document, and right-click “Paste.” You can name and save this recipe in a CCK Recipe folder, and print easily.

  9. Lila says

    I made these protein bars for my dad and I to take on a long run. I used chocolate flavored whey protein powder. They were really easy to make and tasted pretty good! I spread them into a 9×9 pan and they still turned out really thin. Next time I’ll use a smaller pan to make them thicker. I couldn’t cut the bars after they’d been in the freezer, but storing them in the fridge worked great. I’ll definitely be making these again.

  10. Victoria says

    Hi Katie! Do you have a version of this recipe with ingredients by weight rather than volume? It’s hard for us folks in the UK to bake using in US volume measurements… or at least it’s hard for me! Thanks 🙂

  11. Rosemary says

    hi, this looks delicious, do you have a substitute for the protein powder? I’d like to make this for my kids and I’m not sure that they should have the powder.


  12. Claire says

    I’m a long time reader and have been wondering about this for quite some time, you list honey as an option for the liquid sweetener in many recipes. You used to state that it was not for strict vegans and in the above recipe you say to use agave if serving to vegans, because honey is not technically vegan. Do you use/consume honey yourself? I know you probably list it as an optional substitution because honey is much more commonly known than agave nectar, but you could probably use that argument with some of the other ingredients used in your recipes as well.
    Please know that this question is not meant to be judgmental in any way. It’s just something that I’ve been curious about and questioning about my own diet and finally got the courage to ask. I kept worrying about how I could phrase this so that I wouldn’t offend you or cause any of your loyal readers to jump to your defense. I really do love your blog and don’t want to create any problems! So thank you in advance!

  13. Melanie says

    I just wanted to say that my family LOVES this recipe! Thanks for all the wonderfully delicious and healthy recipes!

  14. Melissa says

    Defiantly trying these as a good snack for when I start college in the fall! For placing them on the tray, what do you mean buy placing another wax paper over the top? Is it over the top of the granola bars before placing them in the freezer? Just was wondering. 🙂

    • Unofficial CCK Helper says

      Place a sheet on top in order to press down so you don’t get your hands all sticky. You can then remove the top sheet.

  15. Megan says

    I made these with Vanilla Soy protein and I added 1/3cup of cocoa powder, half a handful of chia seeds and flaxseed! I melted the peanut butter in the microwave for about 30 seconds (it was in the cupboard) and I used agave nectar. And they turned out great! Definately will be trying again!

  16. Leigh Ann says

    these are amazing. I have made them so many times already. I use crunchy peanut butter and sometimes I substitute raisins for the chocolate chips. Great recipe and sooooo easy. Thank you.

  17. Marni says

    Our family loves these–we do these with our Yoli protein shakes–but I also add unsweetened coconut flakes/cinnamon and ground flax/chia. LOVE LOVE LOVE!

  18. Poppy says

    thanks for the recipe. I just made these with modifications. Rather than mixing with a spoon which had oats flying everywhere, I used a glove with non stick spray and mixed by hand, then I pressed them into my madeleine (?sp) molds to fit in my freezer and not have to worry about cutting.

  19. Amy says

    thanks! The protein needs are really high during pregnancy, 80-100g daily. This will really help. I am doing protein shakes daily too but I LOVE granola bars and generally hate the protein bars on the market. All but 1 I’ve had are nasty. Oats have a high nutrient content too and I always try to eat more oats but get sick of oatmeal, perfect!

  20. Ellen says

    Is the protein powder a necessary ingredient for these? Do they do something to help with the texture or are they simply for protein’s sake? I love anything oat based but don’t have (and don’t feel the inclination to buy) any protein powder.

  21. Melissa says

    For a dupe of Clif Bars – Chocolate Brownie:

    Added 1/4 cup cocoa powder and 1/4 cup chocolate chips. Better than the 1$ bars you find at the store.

  22. Hannah says

    These bars are sooo good! Definatley a keeper. These taste better than cookies, and they’re healthy!

  23. Katie says

    I made these tonight with a local store brand vanilla soy protein powder, and they tasted a lot like those Little Debbie Nutty Bars! So extra surprise win there. I also used maple syrup instead with no problem. I did about 3/8c maple, and 1/8c brown rice syrup. Thanks for the recipe!

  24. Tori says

    Made these yesterday and they’re amazing. I didn’t think they would turn out because prior to freezing them they looked a little dry. After 50 minutes in the freezer though they were stuck together perfectly and DELICIOUS!

  25. K says

    Katie, I love your recipes and your cookbook!
    What protein powders do you like? I’m trying to find one that has fewer ingredients and it’s hard!
    Can’t wait to make these for my toddler

  26. Jack says

    Instead of Honey or Agave, I use IMO syrup – The same stuff that they used to use in Quest Protein Bars (They now use a cheaper corn based product). It adds a bit of fiber and takes the sugar content out of the equation. Otherwise, awesome!!

  27. Karen says

    Yummy! I just made these tonight with vanilla protein powder and added about 1/8 cup mini chocolate chips. Your recipes are always so good. I am so glad I found your site recently Katie!

  28. Chantel says

    Oooo!!! I made these today and they are amazing!!! No chocolate chips needed 😉 This recipe is definitely a keeper!!!!!!!!! 😀

  29. Anonymous says

    Unless you have a secret way to mix the dry ingredients together without them going all over the place and actually sticking together, I don’t believe this recipe is ready for a normal person to use, my batch looks no where near as decent as what you have advertised, and yes I have plenty of cooking experience that has never let me down, I do not enjoy this recipe at all. Needs much work.

    • Jason Sanford says

      I had no problem making this, so I’m really not sure where your comment is coming from. With only three ingredients, it’s kind of foolproof…

  30. Steve says

    Holy cow, awesome recipe, Katie! I printed like 6 or 7 different granola bar recipes, tried this one first, and threw the rest away. Forget baking!

    My notes:

    I threw in 1/4 cup of chia seeds (just ‘cuz I have them). Turned out great!

    I used maple syrup (same reason). I don’t think it’s any sweeter than honey or agave, but I thought they were sweeter than they needed to be. I used 1/3 cup my second time, still plenty sweet. I’ll probably go for 1/4 cup next time. That was with unflavored (unsweetened) whey protein and no chocolate, but I did add about 1/2 cup of raisins, so there’s some sweetness there.

    Also, three minutes? It takes me three minutes just to get the peanut butter into and out of the measuring cup! I’m like that with every recipe, though 🙂

  31. Amy says

    These are awesome… soooo much tastier than the icky store-bought ones! I like them better with some peanuts than with chocolate chips!

  32. Jade Brown says

    Great Post-Workout snack!! Followed the recipe and it was just as easy to make as stated. My go to protein powder is Isopure, which is an unflavored protein powder. That being said, these bars were still super tasty! After pulling them out of the freezer and cutting them, I store them in the fridge so they maintain their firmness. I used a 9×9 pan which I cut into 8 servings, with the specific ingredients/brands that I used, here is the basic nutrient values per serving.
    Calories: 245
    Protein: 13 g
    Fat: 9 g
    Carbs: 32 g

  33. Lara Sangra says


    Can this recipe be baked ? I guess thease bars must be eaten cold always. Besides, can they be taken to work, for instance, or do they loose their shape after two hours out of the fridge?

    Thank you.


    • Brandi C says

      Protein powder isn’t something you make. You can buy it at pretty much any grocery store, but bigger chain-type stores like Walmart or health food store will usually carry a larger variety of protein powders. However, you can actually make a more basic version of a protein powder yourself to add protein to the recipe by just taking nuts and putting them through a food processor, like walnuts or almonds. Store protein powders are usually a more complex combination of ingredients.

  34. andreann says

    I made my version with honey bunches of oats cereals, homemade pecan butter and buckwheat honey. Put a little less protein powder and mixed it all in the food processor. These bars fueled a 16 km hike up an Adirondack peak. They were very gooey but I did not care because when on the go it’s nice if it melts in your mouth. I had made them once before with the original recipe and they were good too!

  35. Brandi C says

    Quick question…in one part of this you said they will keep for months frozen, but at the end of the instructions you said they will keep in the freezer for up to a month. Which is the actual freezer keep time?

  36. Caroline Cynova says

    These bars ook so yummy… But, why does everyone think that raw oats are healthy? I love oats, personally, but they are high in phytic acid–even more than most other grains from what I’ve read–and require a good soak and proper cooking to reduce it. Otherwise, the phytic acid blocks absorption of minerals and causes an environment for tooth rot (those trying to remineralize teeth definitely must avoid oats). Also, many also recommend soaking oats with a little buckwheat added to assist in phytate reduction and/or serving with raw milk/cream/butter. Sorry, I don’t have links to specific sources, but those genuinely interested can easily google it. You might start with

  37. Stine says

    I find msot protein powders sweet enough, so instead of honey I used unsweetened almond milk. Tasted great but they are probably better kept in the freezer.

  38. Ashley says

    I made these twice and I love them! I cannot seem to get mine to solidify into bars, however. They end up crumbling the second I try and cut them and I end up eating it as a granola instead of a breakfast bar. Does anyone have any tips? Am I using too much or too little of the oats?? Thanks!

    • Mikala says

      Hi Ashley, based on what you said I would guess you have too much of the dry ingredients like oats or protein, and too little binding agent like nut butter or honey/maple syrup. Next time I would try adding your dry ingredients in increments, and stir as you go so you can check the consistency 🙂

  39. Savannah says

    These are very good although mine are a little too sweet for me. (I’m sure it depends on the protein powder you use) Any tips on how I could use less honey and keep the same consistency?

  40. Sarah says

    These are delicious and exactly what we were looking for nutrition wise. But by the time I got to work after they were in the freezer all night, it was pretty goopy again. I followed the recipe exactly. Did anyone else have this happen and if so, do you know how to fix it?

  41. Mikala says

    This recipe turned out delish, and it was so quick and easy to make! No need for any random things that you don’t already have in the cupboard.

    I made some tweaks to the recipe, which turned out awesome. I used PEScience Chocolate Cupcake protein and PB2 powdered peanut butter, which I mixed with water to use in the recipe.

    Yum thanks for the recipe!

  42. eva says

    I just made these using 1/4c almond butter and 1/4c cashew butter, with vanilla flavored vegan protein powder (brown rice/pea blend), and just a dash of pumpkin pie spice! It is INCREDIBLE! Thank you!! Next time I think 100% cashew butter would taste best!

  43. AJ says

    These are soooo delicious!!!! I used maple syrup and vegan chocolate protein powder. I used crunchy peanut butter too for texture and added 1/2 cup unsweetened shredded coconut (+1tbsp more maple syrup to add moisture). It tastes like Reeses!

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