Name: Greek Yogurt Protein Bars Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 cup (240 g) Plain Greek yogurt; 1 cup (120 g) Whey or plant protein powder; 1 cup (90 g) Rolled oats; ⅓ cup (80 g) Nut or seed butter; 3 Tbsp (60 g) Honey or maple syrup; 1 tsp Vanilla extract; Pinch of salt; ½ cup total nuts, seeds, dried fruit, or chocolate chips (e.g., chopped almonds and dark chocolate chips, chia seeds and dried blueberries, shredded coconut and cacao nibs)

Jump to Recipe

Introduction

Craving a creamy, protein-packed snack that feels like dessert? Greek Yogurt Protein Bars are your perfect solution for breakfast on the go, post-workout fuel, or a satisfying afternoon treat. Ready in under 15 minutes plus chill time, these bars slice like brownies and keep you full for hours.

A stack of three Greek yogurt protein bars is shown on a wooden board. Each bar has three clear layers: the bottom layer is a textured light brown, crunchy base, the middle layer is thick and creamy white Greek yogurt filling, and the top layer is made of beige peanut pieces scattered unevenly. The bars are rectangular and neatly cut, with the creamy layer smooth and slightly soft, contrasting with the crunchy layers. The stacked bars are centered with a blurred background of more bars scattered behind. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 g) plain Greek yogurt
1 cup (120 g) whey or plant protein powder
1 cup (90 g) rolled oats
⅓ cup (80 g) nut or seed butter
3 tbsp (60 g) honey or maple syrup
1 tsp vanilla extract
Pinch of salt
½ cup mix-ins (optional: nuts, seeds, dried fruit, or chocolate chips)

Instructions

Step 1: Line an 8×8″ (20×20 cm) square pan with parchment paper, allowing edges to hang over for easy removal.
Step 2: In a large bowl, whisk together rolled oats, protein powder, and a pinch of salt to avoid clumps.
Step 3: In a separate bowl, whisk Greek yogurt, nut or seed butter, honey or maple syrup, and vanilla extract until smooth and glossy.
Step 4: Pour the wet mixture into the dry ingredients and fold gently with a spatula until every oat is coated. The mixture should be tacky but not soupy. If too dry, add 1–2 tbsp milk; if too wet, add 1–2 tbsp oats or protein powder.
Step 5: Fold in your choice of ½ cup mix-ins like nuts, seeds, dried fruit, or chocolate chips. Press lightly to keep them on top and inside the bars.
Step 6: Transfer the mixture to the lined pan. Lay a second piece of parchment on top and press firmly with your hands or the bottom of a small pan for an even, compact surface.
Step 7: Chill in the refrigerator for 2 hours for a soft, fudgy texture, or in the freezer for 30 minutes for a firmer, brownie-like bite.
Step 8: Lift the bars out using the parchment edges and slice into 8 or 12 bars using a sharp knife, wiping the blade between cuts for clean edges.

Tips & Variations

Press the mixture firmly to prevent crumbly edges and ensure bars hold together well.
For a chocolate peanut butter version, add 2 tbsp cocoa powder to the dry mix and use peanut butter with chopped peanuts.
Try adding 2 tbsp fruit jam to the wet mix for a berry swirl effect, topped with freeze-dried berries.
Mix in shredded coconut and chopped macadamia nuts for a tropical crunch, and drizzle with melted white chocolate.
If dairy-free, substitute Greek yogurt with coconut or almond yogurt and use plant-based protein powder; texture will be slightly softer.
To boost fiber and binding, stir in 2 tbsp chia seeds or ground flaxseed.
Quick oats can be used but yield a softer bar; increase protein powder by 2 tbsp to balance moisture.

Storage

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap bars individually and freeze for up to 3 months; thaw in the fridge for about 10 minutes before eating.

How to Serve

A close-up image shows three stacked Greek yogurt protein bars on a wooden board, each bar having three layers: a bottom layer of crunchy, golden brown granola, a thick middle layer of smooth, creamy white Greek yogurt, and a top layer sprinkled with golden roasted cashews. The bars have clean, straight edges with visible texture in each layer. The background has a soft focus with a white marbled surface underneath the board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why are my bars crumbly?

This usually means they were under-pressed or there was too little binder like nut butter or honey. Press the mixture firmly when assembling and consider adding an extra tablespoon of nut butter or honey.

Can I bake these bars?

Yes! Bake at 350°F (175°C) for about 10 minutes on parchment, then cool completely. Baking gives a chewier texture but is not required for these no-bake bars.