DIY Peanut Butter Protein Bars: Three Ways

Peanut Butter Protein Bars Recipe

I’m about to give you three different variations to the best peanut butter protein bars you’ve ever had! Don’t believe me? Try them and you’ll see. All recipes are in both cups AND grams below (let me know in the comments below if you dig this method best).

One of the recipes is what we like to call ‘The Original Protein Pow Protein Bar’ version, the second version is a low-carb version of the original and the third is a vegan version.

Whichever version you choose, I suggest you make these bars using my ‘Press and Cut’ method. That way all your bars end up the same size. Making the bars this way also saves you time 🙂

The directions for all versions of these bars are the same so just scroll down below. I’ve included macro data under each recipe too!

DIY Peanut Butter Protein Bars Recipe
Notes before you dig into the recipes:

1. The type of peanut butter you use makes a big difference here. I recommend you try a nut butter that’s 100% peanuts – no palm oil, sugar, no nonsense. At home and at the office (and at all our workshops!) we always use Meridian’s nut butters because they’re 100% nuts. In the US, we go for the ones you’re able to make yourself, from scratch, at places like Whole Foods! They’re 100% peanut butter and lush.

2. All of the recipes below yield 4 traditionally-sized protein bars. If you want to make a tray-full, just multiply the ingredients!

3. Feel free to try ALL of these recipes to see which ones you like best!

4. If you’re feeling even MORE adventurous, dip your bars in dark chocolate (see below!)

The Original Protein Pow Peanut Butter Bars

1/8 (15g) cup ground gluten-free oats (or oat flour)
1 tbsp (10g) whey protein (use whatever you have at home but, if you’re out, check out our amazing creamy all-natural & hormone-free whey!)
1 big tbsp. (9g-10g) coconut flour
2 tbsp (around 36g) crunchy peanut butter
1 tbsp (15g) honey
Dash of almond or rice milk (just enough to bind everything together!)

Macros per bar (out of 4): 95kcals, 7g carbs, 6g carbs, 5g fat and 2g fibre.

Vegan Peanut Butter Protein Pow Bars

4g (1/2 tbsp) gluten-free oat flour (just blitz your rolled oats to make it?)
1/8 cup (15g) pea protein (I recommend our unflavoured golden pea powder – it’s less savoury than a lot of other pea proteins out there and very versatile)
1/4 cup (30g) ground almonds
2 tbsp (around 36g) crunchy peanut butter
1/8 (21) agave syrup
2.5 tbsp (18ml) almond or rice milk (just enough to bind everything together!)

Macros per bar (out of 4): 132kcals, 7.8g carbs, 7.45g protein, 8g fat and 2g fiber!

Low-Carb Peanut Butter Protein Pow Bars

1/4 cup (32g) ground almonds (or more if you want them even cakier)
Bit under 2 tbsp (around 30g) crunchy – or smooth – peanut butter
1/8 cup (10g) whey protein
1/8 cup (12g) pea protein
1/8 cup (39ml) IMO syrup (I used Sukrin Clear syrup here, available here in the US and here in the UK)
2 tsps (12ml) almond milk (just enough to bind everything together!)
10 stevia drops (I used Nutrinick’s vanilla)

Macros per bar (out of 4): 135kcals, 3g carbs, 9g protein, 8g fat, and 8g fiber!


Combine all ingredients in a big bowl and, using your (ideally gloved?) hands, press everything together until you get a big and delicious protein dough. Taste it but control yourself, you don’t want to eat it all yet, even though you’ll want to!

Press this dough onto a (baking paper-lined) tray. Stick it in the fridge for 15-30 minutes (this will make the bars easier to cut.)

Slice and enjoy!

Storage Instructions: 

Keep the bars refrigerated and in an air-tight container after making them. This goes for any/all POW recipes you make. Keep them in the fridge and enjoy them within 3 days! Alternatively, you can freeze them and enjoy them within a month. Just make sure they’re in an airtight container when you do and don’t re-frost after de-frosting.

DIY Peanut Butter Protein Bars Recipe

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