Mint Protein Bars
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Learn how to make mint protein bars– No baking required! Made with wholesome ingredients, each bar is packed with over 10 grams of protein.
Store-bought protein bars lost their charm for me years ago, so I started making my own at home. Since then, I’ve created dozens of flavors (usually at my partner’s request after he spots a new one at the shops), but this mint chocolate chip version has been the clear favorite.
As a lifelong chocolate mint fan (I even dedicated an entire cake to this flavor), I wanted to create a bar that actually tastes like dessert while packing over 10 grams of protein per serving. It took plenty of testing (and a few batches that actually tasted like toothpaste) to get it right. Still, the result is everything I love: rich chocolate, cool peppermint that isn’t overpowering, and that chewy oat texture.
The best part? They come together in minutes and cost a fraction of those $5 store-bought bars.
Table of Contents
What readers are saying
★★★★★ – “These are great! Made the original version and then, using the notes, swapped chocolate for vanilla protein powder and swapped almond butter for peanut butter- both versions were great. Definitely a “do over” recipe.” – Carol
★★★★★ – So delicious! Could not find Rice Crispies cereal at my local store, but had gluten-free Coco Pops at home …it worked a treat! Chocolate vegan protein powder works so well.” – Jane
Key Ingredients
This recipe calls for simple ingredients, most of which are pantry staples. Here are some notes on the main ingredients:
- Rolled oats. I also tested quick oats, but the bars weren’t as chewy. But, if that’s what you prefer or you want to roll the mixture into balls, use them.
- Crispy rice cereal. For the little bits of crunchy texture. Rice Krispies cereal is fine, but brown rice cereal works well, too.
- Protein powder. If you have chocolate protein powder, that is the ideal way to amp up the chocolate flavor. Any protein powder will work: I tested casein, brown rice, and even whey protein. I do prefer casein for the thicker texture, but use whatever you have on hand.
- Almond butter. Thickens the bars but also adds some richness. If you don’t want to use almonds, you can try cashew butter, peanut butter, or nut-free subs like tahini or sunflower seed butter.
- Maple syrup. For sweetness and to bind the ingredients. You can also use agave nectar or honey if not vegan.
- Peppermint extract. Please choose a GOOD quality peppermint extract, because it makes all the difference (I don’t want you to make toothpaste bars). A little goes a very long way, and the flavor intensifies the more it sits.
- Chocolate chips. I was going to say this was optional, but any true mint lover knows it is not!
How to make mint chocolate chip protein bars
Step 1- Mix dry ingredients. In a large mixing bowl, combine the dry ingredients and mix well.
Step 2- Assemble. Combine almond butter and maple syrup and heat until the mixture melts. Add the liquid mixture to the dry ingredients and add the peppermint extract. Stir until combined. If the batter is too crumbly, slowly add milk, one tablespoon at a time.
Step 3- Shape protein bars. Pour the mixture into the prepared pan and press firmly with your hands to evenly press the bars into the pan. Top with chocolate chips.
Step 4- Refrigerate and slice. Refrigerate the bars until firm, then slice using a wet knife into equal-sized bars.
Recipe variations
- Add a chocolate drizzle. This is what I usually do- for more chocolate flavor, melt some chocolate chips with a splash of milk and drizzle them over the bars before putting them in the fridge.
- Use peppermint chips instead of chocolate chips. To really elevate the peppermint flavor.
- Sprinkle sea salt on top. To enhance the rest of the ingredients and add a little savory-sweet element.
- Add nuts. For more protein and flavor, mix in some chopped nuts or use a chunky nut butter.
Storage and meal prep
To store: Homemade mint chocolate chip bars are best stored in an airtight container in the fridge. They will keep well for up to 2 weeks.
To freeze: Place the bars in a freezer-safe container with sheets of parchment between them and freeze the bars for up to 6 months. When you’re ready to enjoy them again, let them thaw overnight in the fridge.
Frequently asked questions
Yes, if you’d rather not use rolled oats, then you can swap them for quinoa flakes or instant oats. If you go this route, add a little extra of whichever you choose; otherwise, the bars will be too soft.
Depending on the protein powder you use, you may need some water (or milk) to make things a little more malleable. If you can’t shape firm mounds using the mixture, continue adding water until it is!
Yes, you can, and you won’t need to add any of the water at all (it’s the protein powder that needs to loosen things up). If the mixture is too wet, add a little more oats.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Mint Chocolate Chip Protein Bars
Ingredients
- 2 cups rolled oats
- 1 cup crispy rice cereal
- 1/4 cup cocoa powder
- 3/4 cup protein powder
- 1/2 cup almond butter or any nut or seed butter
- 1/2 cup maple syrup or honey/agave
- 1 teaspoon peppermint extract
- 1 tablespoon water * See notes
Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine the oats, crispy rice cereal, cocoa powder, and protein powder.
- In a microwave-safe bowl or in a small saucepan, combine the almond butter with maple syrup and heat until the mixture is melted.
- Add the liquid mixture to the dry mixture, and add the peppermint extract and stir until combined. If the batter is too crumbly, slowly add water until it's thick and able to be shaped into mounds.
- Transfer the mixture into the pan and press firmly with your hands. Top with chocolate chips. Refrigerate for about 30 minutes, or until firm.
Notes
- Water: Depending on the protein powder you use, you’d likely need more water than just one tablespoon. Casein and brown rice are naturally thicker, so you’d likely need up to 1/2 cup of water (or more).
- Leftovers: Keep in the fridge, covered, for up to 2 weeks. Freeze for up to 6 months.
Nutrition
More protein bar recipes
- Coconut protein bars
- Banana protein bars
- Cookie dough protein bars
- Snickers protein bars
- Cinnamon protein bars
Originally published July 2019
These are great! Made the original version and then using the notes, swapped chocolate for vanilla protein powder and swapped almond butter for peanut butter —- both versions were great. Definitely a “do over” recipe.
So much variety with this recipe, thanks for sharing Carol!
Such an interesting combination. Mint and chocolate go so well together!
Mint and chocolate go so good together. I must try making these new bars.
Could the mint be left out of the bars? Mint gives me migraines :-(. If so, would I need to use something else in place of it?
Absolutely- just leave it out 🙂
Have you ever done it with diesel protein?
I’ve never tried that but I think it should be fine!
So delicious! Could not find gluten free rice crispy cereal at my local store , but had gluten free coco pops at home …it worked a treat ! Chocolate vegan protein powder works so well !
I had to use regular syrup added sliced walnuts but it looks fantastic in the refrigerator while it sets up. Thank you!!!
Thanks so much for the feedback, Karen! Hope you enjoy them!
I love the combination of chocolate and mint. These would be a good option for my son who is in college. He doesn’t like taking a proper lunch but would rather have snack foods that are easy to eat on the go.
Your son and I are in the same boat…I used to live off snack bars during my entire university life haha!
Mint & Chocolate are some of my favourite flavours! So these bars are right up my street! Delicious…. If you fancy joining in with another link up party, i’ve recently started #frifree4all over at http://www.snaphappybakes.com would be great to have you on board 🙂
Such a great flavour combination! That looks like a great link up party! i’ll have to join one of these days!