As much as I love to cook (because I love to eat…), sometimes I get lazy in the kitchen.
Even though I may want to eat peanut butter protein balls or chocolate covered raspberry coconut protein bars, I just don’t always feel like going through the whole ordeal of mixing everything together, then getting melted chocolate all over the place because there is just pretty much no way not to make a mess when melting chocolate.
That’s why I decided I needed an easy, no-bake, no-chocolate coated yet high protein recipe I could just toss together the night before and not have to do anything extra complicated afterwards. Viola! This naked chocolate chip and oatmeal protein bar recipe was born.
It’s easy to make, tastes awesome, and you can throw it together quickly the night before a flight, a hiking trip, a trip to the beach, or wherever. And since there’s no chocolate coating, it won’t drench your kitchen in chocolate.
Sound good? Here’s the recipe:
1/2 cup oats (I used quick cooking ones)
2 1/2 scoops cinnamon whey protein (vanilla works too, but make sure it’s a really yummy tasting one)
1/4 cup unsweetened almond milk
1-2 Tbsp dark chocolate chips
1-2 Tbsp dried fruit (I used unsweetened dried cherries)
1/4 tsp cinnamon
Add the oats, whey protein and almond milk to a bowl and stir it all together. If it’s a little dry, you can add a tiny bit more almond milk, and if it seems a little too gooey, just add a bit more oats. The reason the measurements might not be exactly the same for everybody is that we’re all using different protein powders, and some of them soak up more liquid then others.
Once you’ve stirred everything together, add the chocolate chips and dried fruit so that the chunks are spread evenly throughout the mixture. Line a small tupperware container with parchment paper, then press the whole mixture onto the paper so that it’s fairly even. Don’t worry too much about this now since you can easily change it later.
Stick the mixture into the fridge and leave overnight or for at least a few hours (you could probably leave it in the freezer for an hour or so as well if you’re in a hurry). Take the now-chilled mixture out, and cut into four evenly sized bars. Wrap in foil for easy transport. And eat up!
Tip: Keep any remaining bars in the fridge since these don’t do too well if they’re really melted for long periods of time.
Macros (per 1/4 recipe):