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Cereal bars are ready to eat and long shelf life products and most of them are elaborated with simple sugars and do not supply an appropriate balance on their macro component composition. The aim of this research was to evaluate a cereal bar, mainly composed with oat flakes, elaborated with modified bean flour to increase protein intake, on the physical and nutritional characteristics of this product. In order to evaluate these effects, two different cereal bar systems were tested: Control (C) prepared with pre-gelatinized waxy maize starch due to its adhesive properties and Test (T) replacing this ingredient with modified bean flour, obtained from milling extruded germinated cotyledon bean. The formulation consisted on mixing the dry ingredients, adding agave syrup and water, molded in rectangular bars, baked and tested in terms of water activity, total dietary fiber, protein, protein digestibility, fat, ashes, total starch, starch digestibility, texture, color and sensory evaluation. Protein value of T increased by 45% compared to C but protein digestibility values on the latter were not significantly higher than T values. Soluble and insoluble dietary fiber for T resulted 3.35%±0.34 and 5.24%±0.18, compared to C values 3.10%±0.04 and 5.10%±0.02, respectively. On the other hand, fat for C showed values significantly less than T with 10.27%±1.81 and 12.82%±3.52, respectively. Total starch content on C was higher than T and the estimation of starch 90-minute alpha amylolysis presented significantly higher values for C, 72.96%±6.21, than T, 49.69±9.96. Untrained panelists performed a preference sensory test where T cereal bars were similarly evaluated as C. The substitution of starch with modified bean flour resulted in a product with similar features, sensory attributes and increased protein content with a reduction in starch digestibility profile.