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Are you in need of a delicious and high-protein snack? We’ve got you covered! Introducing Oatmeal Chocolate Chip Caramel Protein Bars!
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!
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 substitute with more oat flour if you do not like powders!
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 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.
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.
Suppose you can stop at one, congratulations! Personally, I can’t. These bars are just too addicting!
These Oatmeal Caramel Protein Bars are chewy and 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!
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Oatmeal Chocolate Chip Caramel Protein Bars
Ingredients
Cookie Dough
- 1/4 cup rolled oats
- 1/4 cup oat flour
- 1/4 cup almond flour
- 2 tbsp pea protein or use oat flour
- 1/4 tsp cinnamon
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 1/2 tsp vanilla extract
- 3 tbsp dark chocolate chips
Caramel Layer
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 tsp melted coconut oil or cocoa butter
- 1/2 tsp vanilla extract
- 1 pinch of salt
Chocolate Layer
- 3 tbsp dark chocolate chips
- 1/2 tsp coconut oil
Instructions
- Line a 4×7-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 firmly into an even layer. You may place parchment paper on top and flatten it 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
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Delicious recipe ! Love the caramel-ey taste.
I downsized the amount of maple syrup and chocolate chips as I prefer desserts that are not too sweet.
The first layer was crumbly, I’ll add coconut oil next time. I put the bars in the freezer so I could eat them before the 2 hours wait you suggested. 😉
Thanks for your feedback Svetlana! 🙂
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!
Thanks Ash! I guess buckwheat flakes, quinoa flakes, or another grain flake would work. The flavor will be slightly different though.
Thank you for this recipe! I’ve done them twice already, so quick and taste delicious!
Thank you for this recipe! I’ve done them twice already, they are so quick to make and taste delicious!
Thank you so much for this recipe, I’ve done them twice already. They are so quick to make and taste delicious!
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
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!
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 🙂
Amazingly good!!! Thank you so much Thomas,hard to stop at one
Thanks Marilaur, happy to hear you liked these!