Mint Chocolate Chip Protein Bars

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5 from 38 votes
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Learn how to make mint chocolate chip protein bars. Made with wholesome ingredients, each bar is packed with over 10 grams of protein. Absolutely no baking required!

Easy homemade no bake chocolate mint protein bars recipe.

I learned a long time ago how boring store-bought protein bars can get, which is why I started making my own. Some of my favorite flavored bars have been cinnamon, chocolate, and mint chocolate chip.

Whether you need a grab-and-go breakfast or a sweet treat, these mint chocolate chip bars will help you satisfy your hunger AND sweet tooth. Plus, they’re far cheaper than store-bought bars.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed (and substitutions)
  3. How to make mint chocolate chip protein bars
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More protein bar recipes to try
  8. Mint Chocolate Chip Protein Bars (Recipe Card)

Why this recipe works

  • A no-bake recipe. No oven is needed, making this an even more effortless recipe. 
  • Vegan and gluten-free. Naturally gluten-free and easily vegan using plant-based protein powder and non-dairy milk. 
  • Minimal prep time. All you have to do is combine the ingredients and shape them in your baking dish. Most of the time spent making these bars is patiently waiting for them to firm up in the fridge. 

If you love the mint chocolate combination as much as I do, then you know quality mint chocolate treats are hard to come by. These bars have the perfect balance of fresh peppermint flavor and chocolate richness.

Ingredients needed (and substitutions)

This recipe calls for simple ingredients, most of which are pantry staples. Here’s everything you’ll need:

  • Rolled oats. Either original rolled oats or certified gluten-free oats. 
  • Crispy rice cereal. For crunchy texture. Any crispy rice cereal will work, including rice krispies or brown rice cereal.
  • Cocoa powder. For rich chocolate flavor. 
  • Protein powder. Preferably chocolate-flavored protein powder to add extra chocolate notes, but vanilla or unflavored can also work.
  • Almond butter. Make your own or use any nut butter or seed butter you prefer. 
  • Maple syrup. For sweetness and to bind the ingredients. You can also use agave nectar or honey if not vegan. 
  • Peppermint extract. A little goes a long way to adding tons of bright peppermint flavor. 
  • Milk. To help the ingredients mix. Use any dairy or non-dairy milk of your choosing. 
  • Chocolate chips. To add extra chocolate flavor and texture. 

Find the printable recipe with measurements below.

How to make mint chocolate chip protein bars

What I love about this recipe is how quickly it comes together. Feel free to taste the bars as you go and adjust any flavorings as needed.

Step 1- Prep work. Line an 8×8-inch baking pan with parchment paper and set it aside. 

Step 2- Combine dry ingredients. In a large mixing bowl, combine the dry ingredients and mix well. 

Step 3- Combine wet ingredients. In a microwave-safe bowl or small saucepan, combine almond butter and maple syrup and heat until the mixture melts. You may need to stir to fully combine.

Step 4- Combine wet and dry ingredients. 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 5- 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 6- Refrigerate and slice. Refrigerate the bars until firm, then slice them into equal-sized bars.

mint chocolate chip protein bars.

Recipe tips and variations

  • Use wet or lightly oiled hands. To press the batter into the baking pan without making a mess. 
  • Add a chocolate drizzle. For more chocolate flavor, melt some chocolate chips with a splash of milk and drizzle it over the bars before putting them in the fridge.
  • Coat the knife with nonstick cooking spray. So you can slice the bars without sticking. Wipe the knife clean after each slice. 
  • 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 instructions

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.

Homemade Chocolate Mint Protein Bars recipe.

Frequently asked questions

Is it cheaper to make your own protein bars?

Absolutely! Making your own protein bars is surprisingly cost-effective since most of the ingredients are inexpensive.

Which protein powder is best for this recipe?

Brown rice protein powder or casein protein powder are the best options for making protein bars. They thicken well when combined with liquid ingredients, which helps to bind everything together. 

Can I swap the rolled oats?

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.

More protein bar recipes to try

Soft and chewy no bake mint chocolate chip protein bars recipe

Mint Chocolate Chip Protein Bars

5 from 38 votes
Learn how to make mint chocolate chip protein bars. Made with wholesome ingredients, each bar is packed with over 10 grams of protein. Absolutely no baking required!
Servings: 12 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients  

Instructions 

  • Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a large mixing bowl, combine your dry ingredients and mix well.
  • In a microwave-safe bowl or in a small saucepan, combine your almond butter with maple syrup and heat until the mixture is melted completely.
  • 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 milk of choice, one tablespoon at a time.
  • Pour the mixture into the pan and press firmly with your hands evenly. Top with chocolate chips, and refrigerate, until firm.

Notes

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.

Nutrition

Serving: 1servingCalories: 125kcalCarbohydrates: 27gProtein: 10gFat: 6gFiber: 8gVitamin A: 200IUVitamin C: 4.1mgCalcium: 30mgIron: 0.5mgNET CARBS: 19g
Course: Snack
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Trying these for my husband… It’s in the fridge now! Few comments: i forgot to add the peppermint extract (i think you also forgot to mention it in the directions). I threw a little bit of coconut in. Not sure if that was a good choice or not. Guess I’ll find out! Also we have children allergic to peanuts so we used Sunbutter as the nut butter so they can have some too (husband is gluten allergy and lactose sensitive). Hope these work out!! They look good! Good luck with your e-cookbook!

    1. Thanks so much for letting me know, Stacy- I’ll add it in the recipe now! Ironically, I made it over the weekend and forgot the peppermint extract too. Adding coconut would be great (especially as you omitted the peppermint). I LOVE using sunbather too so please let me know how they turned out 🙂

      1. They were great! I also forgot to mention I couldn’t find oat bran or rice syrup so i just did additional oats (although it turned out a tad too dry so i should have just substituted the coconut here rather than adding it to the dry ingredients), and instead of rice syrup i used honey. I also didn’t add additional choco chips to the top as i am not a huge chocolate fan and felt like there was already plenty. Might i also add, i am NOT anywhere close to a professional cook, so if i can do it, anyone should be able 😉 Thanks for this recipe… I can tweak it how i want and hopefully never have to buy store-bought protein bars again!!!

      2. This makes me SO happy Stacy- I have a cashew coconut protein bar recipe which is one of my fall backs which I’m obsessed with- Otherwise I have an upcoming no bake protein cookie recipe to share 🙂

  2. Vegan, GF and high protein?! These protein bars are fabulous! I seriously love that we food bloggers can inspire people to make these kinds of bars at home! It saves so much money and you get the satisfaction of both making and enjoying them! Love these, Arman!

  3. If my favourite chocolate is worth sharing? That’s a strange strange question. Yes, it’s obviously worth trying for others – why else would it be my favourite?! – but NO [way ever in the world]: I won’t share. I’ll bake a batch of cookies for you instead, ‘kay?
    Oh and yes, these look deelish.

  4. Jee willikers do these beauties look enticing; it has a lot to do with such a fuss-free easy prep too..I’m all for no-bake. I think my favourite part when making bars is sneaking in a few pieces of the dough while transferring to the pan. And I wonder why I always need to resort to a slightly smaller one, hmmm.

  5. Love the classic chocolate and mint combo – there are so many different combinations, so hard to choose from!

  6. Chocolate and peanut butter. Yes. Although I could say chocolate and creatine because that’s what goes in my post workout shake. But naw… PB.

  7. I have a love/hate relationship with the chocolate + mint combo. When I was 18 my best friend took me on their family sailing vacation for a week and literally the only dessert we had on the boat was a gigantic bag of york peppermint patties, so I hate like a million every day. To this day I can’t have a york patty without thinking of the desperation of having no other dessert alternatives, but eating them anyway.

    That being said, these look super delicious and I’d probably eat them anyway.

  8. Mint + Chocolate = fresh breath. I’m not proud, but I may have popped in a York peppermint patty once or twice when I forgot to brush…

  9. I love the chocolate and mint combination! They day they came out with mint Aero bars was like the greatest day of my life. Ok no, just kidding, the greatest day of my life was when Mars bars went nut free.

    These look super delicious!

    1. OMG. No, legit that was the greatest day. True story- On my 18th birthday, four of my mates got me 30 king sized aero bars. I ate one a night until they finished. Then I wondered how I got fat in 2006.