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Close-up of thick no-bake protein monster cookie bars made with rolled oats, peanut butter, mini chocolate chips, colorful mini M&M's, and a dark chocolate drizzle. The chewy high-protein bars are stacked on a white plate with flaky sea salt on top, making an easy meal prep snack or healthy dessert.
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No-Bake Protein Monster Cookie Bars

Servings: 12
Prep Time: 15 minutes
Chill time: 1 hour
Total Time: 1 hour 15 minutes
Author: Bridgette Blakey
These No-Bake Protein Monster Cookie Bars are the ultimate high-protein snack for busy weeks. Made with creamy peanut butter, oats, protein powder, Rice Krispies, mini chocolate chips, and colorful M&M's, they're soft, chewy, and topped with a rich chocolate layer for the perfect balance of nostalgic flavor and satisfying nutrition. They're easy to meal prep, require no baking, and make a delicious grab-and-go breakfast, post-workout snack, or healthy dessert the whole family will love. Perfect for storing in the fridge or freezer, these bars make fueling your week simple and delicious.
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Ingredients
 

Wet Ingredients

  • 1 cup peanut butter, try and find ones that have no sugar added
  • ⅓ cup brown rice syrup
  • ¼ cup honey
  • 1 tsp vanilla extract

Dry Ingredients

  • 1¾ cup old-fashioned rolled oats
  • 2 scoops vanilla protein powder
  • 1 cup Rice Krispies cereal
  • 1 tbsp ground flaxseed
  • 1 tbsp chia seeds

Mix In's

  • ⅓ cup mini chocolate chips
  • ⅓ cup mini M&M's

Chocolate Topping (optional)

  • ¼ cup mini chocolate chips
  • 1 tsp flake sea salt

Instructions
 

  • Line an 8x8-inch baking pan with parchment paper.
  • Mix rolled oats, protein powder, Rice Krispies, chia and ground flaxseed.
  • Add peanut butter, brown rice syrup, vanilla, honey, and mix in's. Make sure everything is coated evenly.
  • If the mixture seems crumbly, stir in 1 tablespoon of soy milk at a time until it holds together when pressed. The mixture should resemble thick cookie dough.
  • Firmly press the mixture into the prepared pan using the back of a measuring cup or spatula.
  • Melt the dark chocolate chips with the coconut oil in 20-second intervals, stirring until smooth. Spread or drizzle the chocolate over the bars. Sprinkle with flake salt
  • Refrigerate for at least 1 hour, or freeze for 30 minutes, until firm.
  • Lift the bars out using the parchment paper and slice into 12 bars.

Notes

  • Different protein powders absorb moisture differently. If your mixture is too dry, simply add another tablespoon of soy milk until it presses together easily.
  • Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
  • For the best texture, let refrigerated bars sit at room temperature for 5–10 minutes before enjoying.
Calories: 330kcal, Carbohydrates: 39g, Protein: 11g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 12mg, Sodium: 135mg, Potassium: 201mg, Fiber: 3g, Sugar: 23g, Vitamin A: 188IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 2mg