Save Imagine the rich aroma of banana bread filling your kitchen, but with a nutritional twist. These Chunky Monkey Protein Baked Oat Bars transform a beloved flavor combination into a portable, protein-packed breakfast or snack. With creamy peanut butter, sweet bananas, and decadent chocolate chips folded into hearty oats, these bars deliver indulgent taste while fueling your day with sustained energy.
Save These bars were born from a desire to recreate the classic 'chunky monkey' flavor profile in a form that could be enjoyed any time of day. The combination of sweet banana, rich chocolate, and crunchy walnuts has stood the test of time for good reason - it's simply irresistible. But unlike ice cream, these bars offer balanced nutrition with protein powder, natural sweeteners, and heart-healthy fats.
Ingredients
- 2 large ripe bananas, mashed
- 1/3 cup (80 ml) unsweetened applesauce
- 1/4 cup (60 ml) honey or maple syrup
- 1/4 cup (60 ml) unsweetened almond milk
- 1/4 cup (60 g) natural peanut butter
- 1 tsp vanilla extract
- 2 cups (200 g) old-fashioned rolled oats
- 1/2 cup (60 g) vanilla or chocolate protein powder
- 1/4 cup (30 g) chopped walnuts
- 1/4 cup (40 g) dark chocolate chips
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
Instructions
- Prepare your equipment
- Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix wet ingredients
- In a large bowl, mash the bananas until smooth. Stir in applesauce, honey or maple syrup, almond milk, peanut butter, and vanilla extract until well combined.
- Combine dry ingredients
- In a separate bowl, combine oats, protein powder, walnuts, chocolate chips, salt, cinnamon, and baking powder.
- Create the batter
- Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
- Bake
- Spread the mixture evenly in the prepared baking pan. Bake for 22–25 minutes, or until the bars are set and golden around the edges.
- Cool and serve
- Allow to cool completely in the pan before slicing into 12 bars.
Zusatztipps für die Zubereitung
For best results, use very ripe bananas with plenty of brown spots - they'll provide natural sweetness and moisture. When mixing the batter, be gentle to avoid tough, dense bars. The mixture should be moist but not runny; if it seems too dry, add a splash more almond milk. Allow the bars to cool completely before cutting for clean, neat edges.
Varianten und Anpassungen
These versatile bars can be easily modified to suit your dietary needs. For a nut-free version, replace the peanut butter with sunflower seed butter and omit the walnuts or substitute with pumpkin seeds. Make them vegan by using maple syrup instead of honey and selecting a plant-based protein powder. For extra nutrition, fold in 2 tablespoons of chia or flax seeds. You can also swap the chocolate chips for dried cherries or blueberries for a different twist.
Serviervorschläge
Enjoy these bars at room temperature for a quick breakfast on the go, or warm them slightly and top with a dollop of Greek yogurt for a more substantial morning meal. They make an excellent pre-workout snack or post-exercise recovery food. For a special treat, drizzle with a little extra melted dark chocolate. Pair with fresh fruit and a glass of almond milk for a complete, balanced breakfast.
Save Whether you're meal prepping for the week ahead, looking for healthier lunchbox options, or simply craving something sweet yet nutritious, these Chunky Monkey Protein Baked Oat Bars deliver satisfaction in every bite. The beauty lies in their simplicity - just a few minutes of mixing and a short bake time reward you with days of wholesome snacking. As the bars cool, the flavors meld together, creating that iconic banana-chocolate-walnut combination that never fails to delight both kids and adults alike.
Recipe Guide
- → Can I make these bars vegan?
Yes, use maple syrup instead of honey and choose a plant-based vanilla or chocolate protein powder. Swap dark chocolate chips for certified dairy-free ones. The applesauce and mashed bananas provide excellent moisture without any animal products.
- → Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats work best because they provide more texture and hold their shape during baking. Quick oats will make the bars softer and potentially mushy. If you only have quick oats, reduce the almond milk by 1 tablespoon to help maintain structure.
- → How do I know when the bars are fully baked?
The bars are done when the edges are golden brown and the center feels set when gently pressed. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs. They'll continue to firm up as they cool, so don't overbake.
- → Can I freeze these baked oat bars?
Absolutely. Wrap individual bars in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for about an hour. They're excellent for grab-and-go breakfasts straight from the freezer.
- → What can I substitute for the protein powder?
If you don't have protein powder, increase the oats by 1/4 cup and add 2 tablespoons of ground flaxseed or chia seeds. Alternatively, use 1/4 cup of almond flour or additional oat flour. The texture will be slightly different but still delicious.
- → Why must I cool the bars completely before slicing?
Warm bars are fragile and prone to crumbling. Cooling allows the oats to fully absorb moisture and the structure to set. Let them cool in the pan for at least an hour, or refrigerate for even cleaner slices. Patience yields perfect, neat bars.