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Everything tastes better when you know it’s good for you! These Copycat Homemade Perfect Bars are a great way to fill your body with extra protein and make your taste buds do the happy dance. Topped with chocolate chips, they’re the perfect treat.
How to make homemade perfect bar recipe
Healthy protein bars right at home
There’s no denying it: granola-style bars are just better when they’re made at home! Maybe it’s the fresh ingredients, or maybe it’s the satisfaction of making your own, but something about them just tastes better.
For me, I’m all about grab-and-go style bars. Granola bars, protein bars, Perfect Bars, Clif Bars… I love them all. But when I started becoming more conscious of what I was eating and made the transition to a whole foods approach, I knew processed granola bars had to go.
Enter: My own copycat homemade perfect bars! If you’re unfamiliar, Perfect Bars are protein bars that come in a wide variety of flavors. The options are endless, and over time I’ve built up my stock pile of bar recipes to be pretty endless too!
On my website you’ll find all types of bars ranging from millionaire and s’mores bars to cookie dough and pumpkin oat bars. When you set your mind to it, you can make any recipe right at home!
So, let’s dive into creating copycat homemade perfect bars. It’s a no-bake recipe that won’t take much time at all!
Peanut butter protein bar ingredients
This recipe uses 8 different ingredients, many of which you probably already have at home. We’ll be using healthier ingredient options, which you can read more about down below!
- Oat flour (store bought is best for ultra fine texture)
- Vanilla protein powder
- Salt
- Natural peanut butter
- Honey
- Vanilla extract
- Coconut oil
- Mini chocolate chips
Tools used to create peanut butter protein bars
This recipe couldn’t be simpler. And with that, we’ll only need three tools plus various measuring cups!
- Large mixing bowl
- Mixing utensil
- Bread pan
- Measuring cups: 1/4 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, and 3/4 cup.
How to make copycat homemade perfect bars
These bars are incredibly simple to make. You’ll start by mixing the ingredients together, and then you’ll throw them in the fridge! This is a no-bake recipe that requires less than 10 minutes of prep time.
To make your own homemade perfect bars, we’re going to start by mixing the oat flour, protein powder, and salt in a large mixing owl.
Then, add the peanut butter, honey, vanilla extract, and 1 tbsp of the coconut oil.
Mix everything together. It will be very thick, so I suggest using your hands to ensure that everything incorporates well.
Eventually, the mix should come together like playdough. If it’s still too dry, add more coconut oil. However, don’t overdo the coconut oil as we want the bars to be firm and not too soft.
Next, mix in the chocolate chips using your hands or a spoon.
Once everything is mixed, press it into a bread pan and add more chocolate chips on top if desired. Press them into the top.
Let sit in the fridge for at least 1 hour before cutting into the batter. Enjoy!
A healthier granola bar option
Just because thees bars are homemade doesn’t mean they can’t be protein-rich! We’re revving up the protein in these bars by including Vanilla protein powder (as well as oat flour and peanut butter). Any brand will do!
Throughout this recipe we also made some ingredient swaps to make this bar overall more whole and nutrient-rich than the processed versions you’d find in the grocery store.
Oat flour
Oat flour is a wonderful alternative to white flour. It includes more protein and fiber and comes with a lower carbohydrate count.
Natural peanut butter
Whenever I use nut butters, I always go for the all-natural options. The chemicals and preservatives present in processed versions are simply not worth it. If your grocery store carries it, all-natural is the way to go!
Honey
Honey is used as the sweetener in this recipe because it’s an all-natural option that tastes delicious and doesn’t contribute any unnecessary sugars. It’s a wonderfully sweet option!
Coconut oil
I used coconut oil in this recipe in place of alternatives like canola and vegetable oil. Coconut oil is known to be more nutrient-rich and a healthier fat than the former.
Peanut butter chocolate chip perfect bar tips
When it comes time to make your bars, take these tips into account to make the process as smooth and simple as possible!
8×4 bread pan
I like to use an 8×4 sized pan for this recipe, but any size will work! Since it’s no-bake, switching up the pan size is perfectly fine.
Add-ons
In addition to chocolate chips, there are a number of ways that you can add on to these bars! You can use white chocolate chips, nuts (like pecans or walnuts!), dried fruit, or even sprinkles.
Swapping peanut butter
If you’re more a cashew or almond butter person, feel free to use them. The peanut butter can be swapped at a 1:1 ratio with any similar nut butter!
Storage
Keep perfect bars sealed in an airtight container in the refrigerator. Enjoy within 4-5 days.
More bar recipes to try
As I mentioned earlier, my blog is packed to the brim with countless bar recipes. You can choose from basically every flavor under the sun! Below are some of my favorites that I recommend trying ASAP.
- Healthy Cookie Dough Bars
- Pumpkin Oat Bars
- No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten-Free)
- Healthier Millionaire Bars (Gluten-Free)
- Oatmeal Chocolate Chip Bars
Recipe by Erin Morrissey and Photos by Quarter Soul Crisis
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Copycat Homemade Perfect Bars
Everything tastes better when you know it’s good for you! These Copycat Homemade Perfect Bars are a great way to fill your body with extra protein and make your taste buds do the happy dance. Topped with chocolate chips, they’re the perfect treat.
Ingredients
- 1 1/4 cup oat flour (store bought is best for ultra fine texture)
- 1/4 cup vanilla protein powder
- 1/4 tsp salt
- 1/2 cup natural peanut butter
- 1/3 cup honey
- 1 tsp vanilla extract
- 1–2 tbsp melted coconut oil
- 3/4 cup mini chocolate chips
Instructions
Original version:
- In a large bowl, mix together oat flour, protein powder, and salt.
- Add in peanut butter, honey, vanilla extract, and 1 tbsp coconut oil. Mix. It will be very thick, I suggest using your hands to really mix well. It should eventually come together like playdough, but if it’s still too dry add more coconut oil. You want them to be FIRM not soft and too much coconut oil will make them soft.
- Mix in chocolate chips, again using hand or spoon.
- Press into a bread pan (~8×4) and add more chocolate chips on top if desired. Press them into the top.
- Let sit in fridge for at least 1 hour before cutting into. Store in fridge.
Cake Batter version:
In a large bowl, mix together oat flour, protein powder, and salt. Add in cashew butter, honey, 1 tsp almond extract, and 1 tbsp coconut oil. Mix. It will be very thick, I suggest using your hands to really mix well. It should eventually come together like playdough, but if it’s still too dry add more coconut oil. You want them to be FIRM not soft and too much coconut oil will make them soft. Mix in 1/2 cup sprinkles, again using hand or spoon. Press into a bread pan (~8×4) and add more sprinkles on top if desired. Press them into the top. Let sit in fridge for at least 1 hour before cutting into. Store in fridge.
Thin Mint Version:
mix 1 cup fine oat flour with 1/4 cup cocoa powder, 1/4 cup vanilla protein powder, and 1/4 tsp salt. add 1/2 cup almond butter, 1/3 cup honey, 1 tbsp melted coconut oil, and 1/2 tsp peppermint extract. stir until well combined. add 1/2 cup mini chocolate chips. press into bread loaf pan. add more chocolate chips on top and refrigerate/freeze at least 30 min. store in fridge or freezer.
Pumpkin Version:
mix 1.5 cups fine oat flour with 1/4 cup vanilla protein powder, 1/4 tsp salt, and 1 tbsp pumpkin pie spice. add 1/3 cup cashew butter, 1/4 cup pumpkin purée, 1/3 cup honey, 1 tbsp melted coconut oil, 1 tsp vanilla. stir until well combined. add 1/2 cup mini chocolate chips. press into bread loaf pan. add more chocolate chips on top and refrigerate/freeze at least 30 min. store in fridge or freezer.
Pecan Pie Version:
mix 1.5 cups fine oat flour with 1/4 cup vanilla protein powder, 1/4 tsp salt, 1 tsp ground ginger, and 1/2 tsp allspice. stir in 1/2 cup almond butter, 1/3 cup honey, 3 tbsp molasses, 1 tbsp melted coconut oil, and 1/2 tsp vanilla extract. stir until well combined. add 1/2 cup mini chocolate chips and 1/2 cup chopped pecans. press into bread loaf pan. add more chocolate chips on top and refrigerate/freeze at least 30 min. store in fridge or freezer.
Mocha Version:
mix 1 cup fine oat flour with 1/4 cup vanilla protein powder, 1/4 cup cocoa powder, 1/4 cup finely ground coffee grinds, and 1/4 tsp salt. stir in 1/2 cup almond butter, 1/3 cup honey, 1 tbsp melted coconut oil, and 1/2 tsp vanilla extract. stir until well combined. add 1/2 cup mini chocolate chips. press into bread loaf pan. add more chocolate chips on top and refrigerate/freeze at least 30 min. store in fridge or freezer. sprinkle with sea salt.
Strawberries & Cream Version
In a large bowl, mix together oat flour, protein powder, and salt. Add in cashew butter, honey, 1 tsp vanilla, and 1 tbsp coconut oil. Mix. It will be very thick, I suggest using your hands to really mix well. It should eventually come together like playdough, but if it’s still too dry add more coconut oil. You want them to be FIRM not soft and too much coconut oil will make them soft. Mix in 3/4 cup crushed freeze dried strawberries and 1/2 cup white chocolate chips, again using hand or spoon. Press into a bread pan (~8×4) and add more white chips and strawberries on top if desired. Press them into the top. Let sit in fridge for at least 1 hour before cutting into. Store in fridge.
Cookies & Cream Version
In a large bowl, mix together oat flour, protein powder, and salt. Add in cashew butter, honey, 1 tsp vanilla, and 1 tbsp melted coconut oil. Mix. It will be very thick, I suggest using your hands to really mix well. It should eventually come together like playdough, but if it’s still too dry add more coconut oil. You want them to be FIRM not soft and too much coconut oil will make them soft. Mix in 3 crushed oreos and 1/2 cup white chocolate chips, again using hand or spoon. Press into a bread pan (~8×4) and add 2 more crushed oreos and a few more white chips on top if desired. Press them into the top. Let sit in fridge for at least 1 hour before cutting into. Store in fridge.
Almond Joy Version
In a large bowl, mix together oat flour, protein powder, and salt. Add in cashew butter, honey, 1/4 tsp almond extract, 1 tsp vanilla, and 2 tbsp melted coconut oil. Mix. It will be very thick, I suggest using your hands to really mix well. It should eventually come together like playdough, but if it’s still too dry add more coconut oil. You want them to be FIRM not soft and too much coconut oil will make them soft. Mix in 1 cup desiccated coconut, 1/2 cup roughly chopped almonds, and 1/2 cup mini chocolate chips, again using hand or spoon. Press into a bread pan (~8×4) and add more chocolate chips, almonds, and coconut on top if desired. Press them into the top. Let sit in fridge for at least 1 hour before cutting into. Store in fridge.
Blueberry Muffin Version
In a large bowl, mix together oat flour, protein powder, and salt. Add in cashew butter, 1/3 cup maple syrup, 1 tsp vanilla, and 2 tbsp melted coconut oil. Mix. It will be very thick, I suggest using your hands to really mix well. It should eventually come together like playdough, but if it’s still too dry add more coconut oil. You want them to be FIRM not soft and too much coconut oil will make them soft. Mix in 1/2 cup dried blueberries and 1/4 cup mini white chocolate chips, again using hand or spoon. Press into a bread pan (~8×4). To make the crumble, combine 1/2 cup rolled oats, 1 tbsp maple syrup, 1 tsp vanilla, 1/4 cup dried blueberries, and 1/4 cup mini white chocolate chips. Stir until combined. Press the crumble firmly into the top of the bars. Let sit in fridge for at least 1 hour before cutting into. Store in fridge.
Pumpkin Spice Latte Version:
mix 1 1/4 cups fine oat flour with 1/4 cup vanilla protein powder, 1/4 tsp salt, 1.5 tbsp pumpkin pie spice, and 1/4 cup finely ground coffee grinds (or instant coffee). Stir in 1/2 cup almond or cashew butter, 1/2 cup honey, 1/4 cup melted coconut oil, and 1 tsp vanilla extract. stir until well combined. add 1/2 cup mini white chocolate chips press into bread loaf pan. add more chocolate chips on top and refrigerate/freeze at least 30 min. store in fridge or freezer.
White Chocolate Peppermint Version
In a large bowl, mix together oat flour, protein powder, and salt. Add in cashew butter, honey, 1 tsp peppermint extract, and 2 tbsp coconut oil. Mix. It will be very thick, I suggest using your hands to really mix well. It should eventually come together like playdough, but if it’s still too dry add more coconut oil. You want them to be FIRM not soft and too much coconut oil will make them soft. Mix in 1/2 cup crushed candy canes, again using hand or spoon. Press into a bread pan (~8×4) and add more candy canes and white chocolate chips on top if desired. Press them into the top. Let sit in fridge for at least 1 hour before cutting into. Store in fridge.
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Alison Smyth says
I have been wanting to make this for a long time and finally did. Great recipe! Taste better than a real perfect bar and I love that it is real whole ingredients.
Erin says
Hi Alison, so happy you loved them!!
Mary says
We no longer live in a home that doesn’t have these! Soooo yummy. We blend quick oats to make the oat flour, use chocolate protein powder instead of vanilla (just what we usually have) and top with chocolate chips instead of putting them throughout. As a breastfeeding mom, it’s so nice to have these on hand! Great job!!
Erin says
Hi Mary, so happy you love them so much and make them your own! 🙂
Paige says
I have tried several of these and they do NOT disappoint. I usually sub cashew butter and occasionally lower the amount of sugar (the confetti cake one was a tad too sweet for us, but it could depend on the protein powder brand). Thank you! I freeze these in large batches for a quick breakfast.
Erin says
Hi Paige, so happy you love them so much and make them your own!! 🙂
Valorie says
I made the original version weekly and they turn out just perfect!!! For the other ones does it matter what nut butter is used? I just always have peanut butter on hand. Thank you for this recipe. We love them!
Erin says
Hi Valorie, so happy you loved them so much!! I use natural peanut butter, but if you want to experiment, you can use any other nut butter and try different variations out!
Susie says
These are so easy to make and the texture is even better than store bought perfect bars imo. Love them!
Erin says
Hi Susie, so happy you loved them! 🙂
Courtney says
Obsessed! I make these almost every week to have a healthier snack on hand. Everyone that comes to my house has tried them and loves them!
Erin says
Hi Courtney, so happy you all love them! 🙂
Linda Jo says
I made the original version of the recipe this morning. Sooooo good! I swapped powdered whole milk for the protein powder because I always have it on hand. Even better than the store bought version.
Erin says
Hi Linda, so happy you love them!! 🙂
Heather says
hi, are these able to be frozen?
Erin says
Hi Heather, yes, you can keep them sealed in an airtight container in the refrigerator and eat within 4-5 days or freeze them! 🙂
Kelly says
Hi! I only have almond flour on hand, do you know if that’ll will work as a replacement to oat flour? Thanks!
Erin says
Hi Kelly, you will need slightly more but it will work! 🙂
Sheila says
My bars came out perfectly following this recipe.
Chocolate Chip Bars
Erin says
Hi Sheila, so glad you loved them! 🙂
peighton says
I really want to try this recipe but I tend to have maple syrup around vs honey, maple syrup an okay sub for honey? also have you tried it with pb2 powder? looking forward to trying these!
Elise says
I used maple syrup in a 1:1 ratio and they turned out great!
Erin says
Hi Elise, so happy you loved them! 🙂
Erin says
Hi Peighton, the honey helps keep it all stuck together and it will not work with pb2!
Bree says
I’d love to try making these! Could you potentially use PB2 powder instead of regular peanut butter? Would you need to reduce the oat flour?
Erin says
Hi Bree, so sorry but unfortunately, you need the thickness from the peanut butter but you could definitely add some in addition!
Morgan says
LOVE THEM! We’re a family of 6 and it was getting too expensive to buy perfect bars since we all love having them in the morning, so I gave this recipe a try. 10/10! They taste better, are super easy to make, and save us money. I’ve made the peanut butter, peanut butter chocolate chip and thin mint versions – all delicious. I make roughly 7-8 batches a week haha
So glad I found this recipe!
Erin says
Hi Morgan, so happy you all loved them so much! 🙂
Samantha says
My husband likes the perfect bars and found this recipe himself and asked me to make them for him. Made my first single batch yesterday and needless to say I’m making a triple batch today!
Erin says
Hi Samantha, so happy you both loved them! 🙂
Julie says
These are absolutely delicious!! I’m a huge perfect bar fan, so I was really happy to see someone made a homemade version.
Thank you so much. Will make these over and over again!
Erin says
Hi Julie, so happy you loved them so much!! 🙂
Kate says
Love these- but out of coconut oil. What can I substitute?
Erin says
Hi Kate, you can use any other neutral-flavored oil like avocado oil or whatever you prefer! Let me know how your bars come out!
Lauren says
If I’m giving them to little kids should I replace the protein powder. And if so do you have recommendations. I’m making them for my husband but the kids always take them from him.
Erin says
Hi Lauren, you can just omit it!
Julie Childs says
I did this today! I omitted the protein powder but I did add a quarter cup of the oat flour. Turned out amazing…the verdict in our house that it was even better than the store bought!
Erin says
Hi Julie, so glad you liked it and made it your own! 🙂
Ela says
I’ve been making a similar version of this recipe for years but recently learned oat flour apparently should not be eaten raw? Are you using a heat-treated oat flour?
Erin says
Hi Ela, oat flour is okay to eat raw! 🙂
Ela says
Thanks for responding! Every bag I’ve bought says it is not? Even the brand you link to says it should not be consumed raw.
Erin says
Hi Ela, yes, it is safe to eat raw, but if you want to be extra safe, you can bake it at 250 for 10mins, but you don’t have to.
Kelsey says
LOVE these, so easy, on repeat weekly and easy to make different variations!
Erin says
Hi Kelsey, so happy you loved them so much! 🙂
Mindy says
Any chance you know the macros -protein/calories?
Erin says
Hi Mindy, my nutrition calculator doesn’t calculate macros, so please feel free to use your own calculator. 🙂
Claire says
THE best recipe. I make a batch weekly!
Erin says
Hi Claire, so glad you love them! 🙂
Katy says
Thank you for this recipe! I’m excited to try it! Can I use collagen powder in place of the vanilla protein powder, then add vanilla extract? I don’t have vanilla protein powder, and it’s kind of expensive for a good quality one, so wanted to check. How much vanilla extract do you think I should add? Thank you!
Erin says
Hi Katy, the vanilla protein powder provides a lot of the sweetness in this recipe but if you are okay with less sweet, then yes!! Let me know how your bars come out!