Quest's Oatmeal Chocolate Chip bar is a high-protein, low-sugar bar that fortunately contains no seed oils. However, it relies on artificial sweetener sucralose and 'natural flavors.' This DIY version uses cleaner organic ingredients with monk fruit and stevia for sweetening, organic psyllium husk for the prebiotic fiber boost, and grass-fed whey protein for superior amino acid profile.
Based on: Oatmeal Chocolate Chip
· Makes approximately 20 bars (60g each)
· Serving: 1 bar (60g)
Why This Recipe is Seed Oil Free
Commercial Oatmeal Chocolate Chip from Quest often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Oatmeal Chocolate Chip may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Warming spice with blood sugar stabilizing properties
Himalayan pink salt
6g (about 1 teaspoon) · Redmond Real Salt
Mineral-rich salt enhancing all flavors and supporting electrolyte balance
Filtered water
60-80ml (1/4 to 1/3 cup) · Filtered tap water or spring water
Moisture for binding ingredients into cohesive bars
Instructions
Step 1. Preheat your oven to 325°F (163°C) and line a 9x13 inch baking pan with parchment paper. In a large mixing bowl, combine the whey protein concentrate (400g), psyllium husk powder (120g), monk fruit sweetener (40g), stevia powder (4g), cinnamon (8g), and salt (6g). Whisk these dry ingredients for 2-3 minutes until completely uniform — protein powders and sweeteners can clump easily, and proper mixing is critical for consistent sweetness and texture throughout the bars.
Step 2. In a separate bowl, roughly chop the almonds (150g) into pieces about the size of chocolate chips — this provides textural contrast while keeping pieces small enough to slice cleanly. Process the oats (200g) in a food processor for 10-15 seconds to break them into smaller pieces but not powder — you want texture remaining. Melt the cocoa butter (60g) gently in a double boiler or microwave in 30-second intervals, then whisk in the vanilla extract (15ml) while still warm.
Step 3. Finely chop or grate the unsweetened chocolate (80g) into small pieces roughly the size of mini chocolate chips. If using a food processor, pulse briefly — over-processing will create powder rather than chips. Combine the chopped chocolate with the processed oats and chopped almonds in a medium bowl, tossing to distribute evenly.
Step 4. Create a well in the center of your dry ingredient mixture and pour in the melted cocoa butter-vanilla mixture. Start mixing with a large spoon or spatula, gradually adding water 1 tablespoon (15ml) at a time. The mixture should hold together when squeezed firmly in your hand but not be wet or sticky. You'll likely need 60-80ml total water — the exact amount depends on humidity and protein powder absorption. The mixture is ready when it forms a cohesive dough that doesn't crumble when pressed.
Step 5. Add the chocolate-oat-almond mixture and fold gently until evenly distributed throughout the dough. Be patient with this step — rushing can break up the chocolate pieces. Press the mixture firmly into your prepared pan using clean hands or the bottom of a measuring cup, ensuring even thickness across the entire surface. The mixture should be about 3/4 inch thick when properly compressed. Use considerable pressure to ensure the bars will hold together when sliced.
Step 6. Bake for 18-22 minutes until the edges are just set and lightly golden. The center should still feel slightly soft — it will continue firming as it cools. Don't overbake or the bars will become dry and crumbly. Remove from oven and let cool completely in the pan for at least 2 hours before cutting. For cleanest cuts, refrigerate for 30 minutes before slicing into 20 equal bars using a sharp knife wiped clean between cuts.
Storage
Store bars in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. For best texture, allow refrigerated bars to come to room temperature for 10-15 minutes before eating. Each bar provides 20g protein and 14g fiber.
Cost Comparison
Cost per serving (homemade)$0.93
Cost per serving (store-bought)$2.49
Savings63%
Initial investment in bulk organic ingredients is significant but pays off quickly. The psyllium husk and monk fruit are pricier upfront but last many batches. Cost per bar drops further with larger batch sizes.