Healthy Peanut Butter & Jelly DIY Protein Bars (+ Video!)
I really do love teasing you guys on Instagram by showing y’all pictures of the recipes coming soon to the blog. Everyone seemed to be really excited about these Healthy Peanut Butter & Jelly DIY Protein Bars! And for good reason. Because these are damn delicious.
Creamy peanut butter and freeze-dried raspberries form a delectable duo in these super easy, no-bake homemade protein bars.
Watch me make the protein bars here:
These Healthy Peanut Butter & Jelly DIY Protein Bars are the perfect snack for when you’re craving something rich and sweet, but don’t want all the excess calories, fat, and sugar.
Made with only 8 simple ingredients and no baking required, these will be your new go-to snack when you’re in a hurry and on-the-go. I think I’ve discovered my new favorite breakfast.
And dessert. 😉
Just look at that texture! These Healthy Peanut Butter & Jelly DIY Protein Bars are literally TO DIE FOR!
Healthy Peanut Butter & Jelly DIY Protein Bars
- 210g (1¾ cups) Peanut Flour
- 168g (1¼ cups, lightly packed) Vanilla Brown Rice Protein Powder
- ½ cup Old Fashioned Rolled Oats
- ¼ tsp Salt
- 2 cups Unsweetened Vanilla Almond Milk
- 128g (½ cup) Natural Peanut Butter (no sugar or oil added)
- 1 tsp Vanilla Creme-Flavored Stevia Extract
- ½ tsp Natural Strawberry Flavor
- 2 oz Freeze-Dried Raspberries
- Line a 9x9” brownie pan with parchment paper. Set aside.
- In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients except for the freeze-dried raspberries. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl.
- Add in the freeze-dried raspberries and mix on medium-low speed for one last mix. Mixture should be thick and fudgy, like cookie dough. Scoop the mixture into the brownie pan and flatten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.
- Lift the mixture out of the pan. Slice into 12 bars. Individually wrap the protein bars in plastic sandwich baggies. Keeps in the refrigerator for ~1 week, or in the freezer for up to 3 months.
If you like this recipe, then you’ll LOVE my DIY Protein Bars Cookbook! With 48 protein bar recipes, you’ll never buy protein bars from the store again. To learn more about the book and see some sneak peeks, see this page!
I’m not sure if you can really tell by the pictures, but these protein bars are HUGE. They’re super thick, and much, much larger than the puny bars you can buy from the store. The fact that these massive and delicious treats are only 220 calories with 8g of fat and 13g of carbs literally blows my mind. Plus, each bar is jam-packed with 23g of complete protein and 6g of filling fiber! 💪💥
If you’re always up for more peanut butter flavor (and WHO ISN’T???), feel free to add in a handful of roasted peanuts to the recipe! Or if you’re feelin’ frisky, consider throwing in a handful of mini chocolate chips 🍫
With love and good eats,
@_lee__lee_x made a batch! How good do these look??
I have been loving these recipe videos lately. They are so good! I’m a visual person so having someone walk me through the whole process step-by-step help me out. These protein bars would make childhood Kaylin and adult Kaylin really happy at the same time. Childhood Kaylin looovveedd PB&J sandwiches and adult Kaylin loves tasty protein bars.
These look amazing. I’m drooling over the photos right now! I love that you can make them ahead and freeze them for up to 3 months but I suspect there won’t be enough left over to freeze once I start eating them. They really do look delicious.
WOW, look at the macros on those bars! And they look absolutely delicious–better than any other store-bought peanut butter and jelly bar I’ve seen! Cannot wait to try them out!
Mine are still really soft even after being in the fridge overnight…any suggestions?
Did you substitute any of the ingredients? And did you measure everything out using a kitchen scale?
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Can you use a pea protein instead?
I’ve never used pea protein before so I can’t be sure, but feel free to test it out! 🙂
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Hi ! What can we use instead of peanut flour ?
There isn’t a substitute for the peanut flour — it’s the main ingredient in the recipe.
like heathly food
Didn’t work for me either i’m afraid – went soft again when I took them out of the fridge. Popped them in the oven for 20 minutes and they set nicely though, so no harm done – and very tasty!
Oh no! Did you substitute any of the ingredients? And did you measure out the ingredients using a kitchen scale?
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I used almond flour as peanut is not easy to find. I have ordered now on Amazon but mine did not sit at all, left.in fridge overnight…
Because almond flour is not an acceptable replacement for peanut flour. Peanut flour absorbs A LOT of liquid, while almond flour doesn’t.
Hands down the worst tasting thing I have ever tasted.
Did you substitute or omit any of the ingredients, like the stevia? That’s an ingredient that cannot be removed.
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I followed your recipe exact and it’s just a giant blob of PB and strawberries. Mine didn’t pull away from the sides at all like cookie batter. What can I do?
It sounds like you used whey protein and not brown rice protein as called for in the recipe. Protein powders aren’t always interchangeable.
I’d suggest freezing the mixture JUST until it’s firm enough to slice, then freeze each slice individually so they don’t stick together. Otherwise you can keep the mixture in the fridge and add it to smoothies and oatmeal, or top yogurt with it! 🙂