Save to Pinterest My toddler knocked over a jar of oats one Saturday morning, and instead of crying over the mess, I decided to throw everything into a pan and bake it. The result was better than any granola bar I'd bought in months. That chaos led me to these Chunky Monkey Protein Baked Oat Bars, a recipe that's been my weekday survival kit ever since. They smell like a bakery, taste like dessert, and somehow count as a responsible breakfast.
I started making these on Sunday nights after realizing I was spending a small fortune on protein bars that tasted like cardboard. My kids started asking for them in their lunchboxes, and my husband would sneak two at a time when he thought I wasn't looking. It became our little kitchen tradition, the smell of banana and chocolate signaling the start of a new week. Now I can't imagine Monday mornings without a pan of these waiting in the fridge.
Ingredients
- Ripe bananas: The riper, the better, those brown-spotted ones add natural sweetness and make the bars incredibly moist.
- Unsweetened applesauce: This keeps everything tender without adding oil, and you won't taste it at all in the final bars.
- Pure maple syrup or honey: Just enough sweetness to balance the oats and protein powder without turning these into candy.
- Unsweetened almond milk: Any milk works here, but almond milk keeps them light and adds a subtle nutty flavor.
- Egg: This binds everything together, but a flax egg works beautifully if you're keeping it vegan.
- Pure vanilla extract: A teaspoon goes a long way in rounding out all the flavors and making your kitchen smell amazing.
- Old-fashioned rolled oats: The backbone of these bars, they give you that hearty, chewy texture that keeps you satisfied.
- Vanilla or chocolate protein powder: I've used both, and chocolate makes them taste more dessert-like while vanilla keeps them versatile.
- Chopped walnuts: They add crunch and healthy fats, plus that classic Chunky Monkey vibe.
- Dark chocolate chips: Use the good stuff, you'll taste the difference and they melt into little pockets of joy.
- Unsweetened shredded coconut: Optional, but it adds a tropical touch that reminds me why this flavor combo is iconic.
- Ground cinnamon: Just half a teaspoon warms everything up and makes the bananas taste even more banana-y.
- Fine sea salt: Don't skip this, it makes all the sweet flavors pop.
- Baking powder: This gives the bars a little lift so they're not too dense or heavy.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper, leaving some overhang on the sides. This makes lifting the bars out later so much easier, trust me.
- Mash and mix the wet ingredients:
- In a large bowl, mash those bananas until they're smooth with just a few lumps, then whisk in the applesauce, maple syrup, almond milk, egg, and vanilla until everything looks creamy. The smell alone will make you hungry.
- Combine the dry ingredients:
- In another bowl, toss together the oats, protein powder, walnuts, chocolate chips, coconut if you're using it, cinnamon, salt, and baking powder. Give it a good stir so the protein powder doesn't clump.
- Bring it all together:
- Pour the dry mixture into the wet ingredients and fold gently until just combined. Don't overmix or the bars can get tough.
- Spread and top:
- Scrape the batter into your prepared pan and spread it out evenly with a spatula. If you're feeling fancy, scatter a few extra chocolate chips and walnuts on top.
- Bake until golden:
- Slide the pan into the oven and bake for 25 to 28 minutes, until the edges are golden and a toothpick comes out mostly clean. The bars will firm up as they cool, so don't overbake them.
- Cool and slice:
- Let the bars cool completely in the pan, this is the hardest part because they smell incredible. Once cool, lift them out using the parchment and slice into 12 bars.
Save to Pinterest The first time I brought these to a potluck, three people asked for the recipe before I even set the pan down. One friend admitted she ate two for breakfast the next morning and didn't feel bad about it. That's when I knew these bars were more than just meal prep, they were the kind of recipe you share and people actually make. There's something about handing someone a homemade bar that tastes this good and knowing it's fueling their day.
Make Them Your Own
I've made these bars a dozen different ways depending on what's in my pantry. Swap the walnuts for pecans or almonds if that's what you have, or throw in a handful of dried cranberries for a tart contrast. One time I added a swirl of peanut butter on top before baking, and my husband declared it the best version yet. You can also press a few banana slices into the batter before baking for extra banana flavor and a pretty look.
Storage and Meal Prep Magic
These bars are basically designed for meal prep. I keep them in an airtight container on the counter for up to three days, but they last a full week in the fridge and stay perfectly chewy. If I'm planning ahead, I'll freeze half the batch individually wrapped in parchment, then grab one the night before and let it thaw in the fridge. They taste just as good thawed as they do fresh, and having a stash in the freezer feels like a small insurance policy against chaotic mornings.
Serving Ideas and Pairings
I usually eat these straight out of the fridge with my coffee, but they're also fantastic crumbled over Greek yogurt with fresh berries. My kids like them warmed in the microwave for 15 seconds with a drizzle of almond butter on top. They pair beautifully with a cold glass of almond milk or even a hot chai latte if you're feeling fancy.
- Warm one up and top it with a dollop of Greek yogurt and a sprinkle of cinnamon for a cozy breakfast bowl.
- Pack one in a lunchbox with apple slices and a cheese stick for a balanced snack.
- Crumble a bar over vanilla ice cream for an easy, no-guilt dessert that still feels indulgent.
Save to Pinterest These bars have become my answer to almost every morning rush and midday slump. I hope they bring the same easy comfort to your kitchen that they've brought to mine.
Common Recipe Questions
- → Can I make these bars vegan?
Yes, simply replace the egg with a flax egg. Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water, let it rest for 5 minutes until gelatinous, then use it as you would a regular egg.
- → How should I store these oat bars?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
- → Can I use different protein powder flavors?
Absolutely. Vanilla protein powder works beautifully, but chocolate powder adds even more chocolate flavor. Just be aware that different protein powders may slightly alter the moisture level, so you may need to add a splash more almond milk if the batter seems too thick.
- → What nuts work best in these bars?
Walnuts are traditional for Chunky Monkey flavor, but pecans or almonds make excellent substitutes. For a nut-free version, try pumpkin seeds or sunflower seeds for that satisfying crunch without the allergens.
- → How do I know when the bars are done baking?
The bars are ready when the edges are golden brown and a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs. They'll continue to set as they cool, so don't overbake or they'll become dry.
- → Can I reduce the sweetness?
These bars rely on naturally sweet ripe bananas and maple syrup. For less sweetness, you can reduce the maple syrup to 2 tablespoons, though the bars may be slightly less moist. Extra-ripe bananas will provide maximum natural sweetness.