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    Home » Recipes

    Oatmeal Chocolate Chip Caramel Protein Bars

    By: Thomas Published: 1 May, 19 Updated: 28 Oct, 21 10 Comments

    RecipePrintComments
    Oatmeal Chocolate Chip Caramel Protein Bars

    Oatmeal Chocolate Chip Caramel Protein Bars

    In need of a snack that is delicious and high in protein?

    These millionaire's shortbreads are not only no-bake, but they are also made with whole ingredients (except the dark chocolate...maybe). You have a chewy cookie dough that is topped with gooey salted caramel and a thin layer of dark chocolate. These bites are a real treat!

    Oatmeal Chocolate Chip Caramel Protein Bars

    The cookie dough base consists of rolled oats, oat flour, and almond flour combined with protein powder and sticky ingredients like almond butter and maple syrup to hold everything together. Then we have some dark chocolate chips for a nice crunch.

    I went with pea protein as I found it to be the most neutral in flavor. Feel free to use your favorite unsweetened protein powder, or just substitute with more oat flour if you are not a fan of powders!

    Oatmeal Chocolate Chip Caramel Protein Bars

    Next, we have the easy caramel layer. It's a simple mix of almond butter, maple syrup, coconut oil, vanilla, and a good pinch of salt. You mix everything together in a small bowl and then spread it evenly over the cookie dough base.

    I prefer this as a date-based caramel as I find it easier to make, plus there is no need to use a food processor. The result is also richer and creamier in my opinion.

    Oatmeal Chocolate Chip Caramel Protein Bars

    Finally, to make the bars extra delicious, we have a thin coating of dark chocolate on top of the caramel. It consists of melted dark chocolate chips combined with coconut oil to make the chocolate layer just a bit softer.

    Oatmeal Chocolate Chip Caramel Protein Bars

    If you can stop at one, congratulations! Personally, I can't, these bars are just too addicting!

    Oatmeal Chocolate Chip Caramel Protein Bars

    These little bites are chewy, chocolatey, and pack almost 3g of protein! I love the contrast between the chewy cookie dough, the soft caramel layer, and the crunchy dark chocolate chips!

    For more snack bites, check out these No-Bake Chocolate Pistachio Bars, Cookie Dough Chocolate Crunch Protein Bars, or these Soft Thumbprint Cookies!

    Let me know in the comments if you try this recipe!

    Oatmeal Chocolate Chip Caramel Protein Bars

    Oatmeal Chocolate Chip Caramel Protein Bars

    Oatmeal Chocolate Chip Caramel Protein Bars

    Author: Thomas
    Soft and chewy cookie dough protein bites with a layer of gooey caramel, topped with a thin layer of dark chocolate! Each bite packs almost 3g of protein!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Course Snack, Sweets
    Servings 15 small squares
    Calories 90 kcal
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    Ingredients
     
     

    Cookie Dough

    • ¼ cup rolled oats
    • ¼ cup oat flour
    • ¼ cup almond flour
    • 2 tablespoon pea protein (or use oat flour)
    • ¼ teaspoon cinnamon
    • 2 tablespoon maple syrup
    • 2 tablespoon almond butter
    • ½ teaspoon vanilla extract
    • 3 tablespoon dark chocolate chips

    Caramel Layer

    • 2 tablespoon almond butter
    • 2 tablespoon maple syrup
    • 1 teaspoon melted coconut oil (or cocoa butter)
    • ½ teaspoon vanilla extract
    • a pinch of salt

    Chocolate Layer

    • 3 tablespoon dark chocolate chips
    • ½ teaspoon coconut oil

    Instructions
     

    • Line a 4x7 inch pan or baking dish with parchment paper. Set aside.
    • In a small mixing bowl, whisk together the rolled oats, oat flour, almond flour, pea protein, and cinnamon. Stir in the maple syrup, almond butter, vanilla extract, and dark chocolate chips.
    • Mix until it forms a dough. It should hold together well but not be too sticky. If it's too sticky, add more oat flour, if it's too dry add more almond butter.
    • Transfer the mixture to the prepared pan and press it down very firmly into an even layer. You may place a parchment paper on top and flatten with the bottom of a glass.
    • Prepare the caramel layer: whisk together the almond butter, maple syrup, melted coconut oil, vanilla extract, and salt.
    • Spread the caramel on top of the cookie dough base into an even layer. Transfer the pan to the refrigerator for at least 1 hour.
    • Melt the chocolate chips and coconut oil over a double boiler. Once melted, pour the chocolate over the caramel layer and spread it evenly using a spatula. Refrigerate until the chocolate has hardened.
    • Remove from the pan and cut into about 15 small squares using a sharp knife.
    • Protein bars will keep for up to 2 weeks in the refrigerator or 1 week at room temperature.

    Nutrition

    Serving: 1 squareCalories: 90 kcalCarbohydrates: 10.6 gProtein: 2.9 gFat: 4.8 gFiber: 0.8 gSugar: 6.5 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Marilaur

      May 01, 2019 at 10:56 pm

      5 stars
      Amazingly good!!! Thank you so much Thomas,hard to stop at one

      Reply
      • Thomas

        May 04, 2019 at 6:57 am

        Thanks Marilaur, happy to hear you liked these!

        Reply
    2. Marco

      May 02, 2019 at 2:01 pm

      Hi, thank you so much for sharing this amazing looking recipe. Do you think I could substitute the almond flour for more oat flour and the almond butter for seed butter (sesame, sunflower or pumpkin)?
      Thanks

      Reply
      • Thomas

        May 04, 2019 at 7:02 am

        Hi Marco,
        Yes, I think it is possible but you might have to adjust the amount of maple syrup and almond butter. Regarding the almond butter, sure, feel free to use a seed butter!

        Reply
        • Marco

          July 02, 2020 at 1:03 pm

          Hi. I've made it twice already, once double recipe! It's delicious, even substituting bthe almond flour and butter for more oat flower and sunflower seed butter. Only thing is I can't seem to get the middle bit solid enough to survive at room temp, so I have to put them in the freezer. But they're delicious even straight out of there. Cheers 🙂

          Reply
    3. Laura

      April 21, 2020 at 12:23 pm

      5 stars
      Thank you so much for this recipe, I've done them twice already. They are so quick to make and taste delicious!

      Reply
    4. Laura

      April 21, 2020 at 12:25 pm

      5 stars
      Thank you for this recipe! I've done them twice already, they are so quick to make and taste delicious!

      Reply
    5. Laura

      April 21, 2020 at 12:29 pm

      5 stars
      Thank you for this recipe! I've done them twice already, so quick and taste delicious!

      Reply
    6. Ash

      July 02, 2020 at 4:08 am

      Thomas, these look incredible! I was wondering what you think would be best to substitute the rolled oats for, as I cannot tolerate oats? I would also substitute the oat flour for another flour too. Thanks so much!

      Reply
      • Thomas

        July 16, 2020 at 7:07 am

        Thanks Ash! I guess buckwheat flakes, quinoa flakes, or another grain flake would work. The flavor will be slightly different though.

        Reply

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