Introduction

These Monster Cookie Protein Bars are a delicious and convenient way to fuel your day with protein and satisfy your sweet tooth. Packed with natural peanut butter, vanilla protein powder, and colorful mini M&M’s, they make a perfect snack or quick breakfast on the go.

The image shows six rectangular slices of a light brown dessert bar placed in a row on white parchment paper over a white marbled surface. Each bar has a smooth, slightly shiny texture with colorful candy-coated chocolates scattered on top, mainly blue, red, green, yellow, and orange, with some candies falling around the bars onto the surface. The dessert bars are cut cleanly and evenly, with a soft but firm look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup creamy natural peanut butter (must be natural, the kind with oil separating out)
5 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup oat flour (see notes)
60 grams vanilla whey protein powder (about ½ cup + 2 tablespoons)
1 tablespoon mini chocolate chips
¼ cup mini M&M’s

Instructions

Step 1: In a large bowl, combine the peanut butter, maple syrup, vanilla extract, oat flour, and vanilla whey protein powder. Stir together until the mixture forms a thick protein cookie dough.
Step 2: Mix well using an electric mixer or stir by hand with a silicone spatula until all ingredients are fully combined.
Step 3: Gently fold in the mini chocolate chips and mini M&M’s, distributing them evenly throughout the dough.
Step 4: Line a loaf pan or meal prep container with parchment paper. Press the dough firmly into the container using your hands or the back of a spoon to create an even, thick layer.
Step 5: Cover the container with plastic wrap and place it in the freezer for 1 hour, or until the bars are firm.
Step 6: Once firm, lift the parchment paper and dough from the pan. Cut into 6 to 8 bars with a knife.
Step 7: Wrap each bar individually and store in the refrigerator for up to 1 week or in freezer bags in the freezer for up to 2 months.

Tips & Variations

Use natural peanut butter that separates with an oily layer on top; this texture helps the bars hold together better. Avoid commercial brands like Kraft or Jif.
If you don’t have oat flour, pulse old-fashioned or quick oats in a blender until fine to make your own.
For a gluten-free version, use certified gluten-free oat flour or oats.
Feel free to substitute mini M&M’s with your favorite small candies or mix-ins like chopped nuts or dried fruit.

Storage

Store the wrapped bars in the refrigerator for up to one week to keep them fresh. For longer storage, place bars in freezer bags and store them in the freezer for up to two months. Thaw frozen bars in the fridge before eating. These bars are great eaten cold or at room temperature.

How to Serve

The image shows a rectangular bar cut into six slices, placed on a white plate on a white marbled surface. The bar is light brown with a soft texture, and each slice is decorated with scattered colorful candy-coated chocolates in red, blue, green, yellow, orange, and brown. The candies are evenly spread over the top layer, adding a playful look to the smooth, dense surface. Small bits of the candies also appear around the plate on the marbled background, enhancing the vibrant feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of peanut butter?

Yes, you can try natural almond or cashew butter, but keep in mind that the texture and flavor will differ slightly. Make sure the nut butter is natural and has an oily consistency for best results.

What if I don’t have vanilla whey protein powder?

You can substitute with any vanilla-flavored protein powder you have on hand, or use unflavored protein powder and add a little extra vanilla extract for flavor.