Protein Bars (Easy, Wholesome, No-Bake!)
No-bake Protein Bars are filling, easy to make, and loaded with around 12 grams of protein per bar in a delicious chocolate peanut butter flavor!
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Consuming enough protein is at the forefront of many people's minds these days, and I have to admit that I've hopped on board that train. As a result, I've found myself trying to boost the protein in some of the recipes that I already make and enjoy...because anyone who's trying to meet daily protein goals knows how challenging it can be!
I recently decided to take my popular Energy Bars recipe and increase the protein even more. So say hello to the newest recipe on the blog...easy, homemade Protein Bars!
Ingredients
This Protein Bars recipe shares several ingredients in common with my Energy Bars. However, there are some simple swaps and additions that double the total amount of protein per bar!
Keep in mind that the specific brands of ingredients you buy may slightly affect the protein content, making it a bit higher or lower. The nutrition estimates for these Protein Bars are just that -- estimates -- but I'll share the specific ingredients I use below in case that helps you replicate my outcome. 🙂
- Almonds. Unsalted. I chose almonds because they're one of the highest protein nuts, but you are free to substitute other nuts, if you like.
- Protein oats. This ingredient is a recent discovery for me, and one that I find pretty intriguing. I use Bob's Red Mill Protein Oats or Organic Protein Oats, which are 50-60% higher in protein than regular rolled oats, without added protein powder. Basically, they are a unique type of oat that requires less processing and thus ends up retaining more of its natural protein. I'm not being compensated to advertise these protein oats...I'm just sharing because I'm really excited about them! Of course, there are other brands of protein oats that you could opt to use in this recipe instead. Just keep in mind that some of them may have boosted protein due to added protein powder, so always read the ingredients in order to know what you're getting! 😉
- Chocolate protein powder. For chocolate flavor to complement the peanut butter, and for even more protein on top of the naturally protein-enhanced oats. Use your favorite brand, noting that protein content will vary across brands. You may also use unflavored protein powder instead of chocolate, if you wish.
- Hemp hearts. Also known as shelled hemp seeds. For a boost of protein and omegas.
- Chia seeds. A couple tablespoons of chia seeds pack a punch of additional nutrients.
- Ground flaxseed. I prefer ground flaxseed over whole so that it disappears into the Protein Bars.
- Peanut butter. To bind the protein bar recipe while adding even more protein. I use all-natural creamy peanut butter. You may also substitute your favorite alternative nut butter (or non-nut butter, such as SunButter) for the peanut butter.
- Honey. For additional binding as well as sweetness. Pure maple syrup may be substituted for the honey.
- Pure vanilla extract. Vanilla makes everything better!
- Water. The amount of water needed will vary depending on the specific ingredients you use. Just add small splashes of additional water (if necessary) until your Protein Bars mixture is clumpy and holds together when pressed, but it shouldn't be overly wet.
Another way to add even more protein to this recipe is to blend in a couple tablespoons of peanut butter powder, if you happen to have some on hand.
Just keep in mind that any additional dry ingredients you choose to add may necessitate adding a little extra water as well to hold everything together.
How to Make Protein Bars
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
These Protein Bars are super simple to make thanks to using a handy-dandy food processor, which does all of the work!
- Add almonds to the food processor bowl and pulse they're finely ground...but stop before they start turning to nut butter! 😉
- Add the oats, protein powder, hemp hearts, chia seeds, and ground flaxseeds to the ground nuts. Pulse five times to combine.
- Add the peanut butter, honey, vanilla, and water to the mixture. Pulse until all of the ingredients are well blended, scraping the sides of the bowl as necessary. If the mixture is too crumbly, add additional small splashes of water and pulse until the mixture holds together when pressed but is not overly wet.
- Scrape the protein bar recipe into an 8- by 8-inch baking dish. Firmly press it into an even layer.
- Cover and chill for two hours or until firm. Use a knife to slice into 12 bars.
Enjoy!
Yield
This protein bar recipe yields 12 bars. While they may seem on the smaller side, rest assured...they're so nutrient-packed that they're very filling!
Additionally, the recipe can easily be doubled and pressed into a 9- by 13-inch dish for 24 bars.
Storage
Since this no-bake mixture needs to be chilled to hold its form, these Protein Bars should be stored in an airtight container in the refrigerator for up to two weeks.
For longer storage, they may be frozen for up to 3 months. Lay them out on a wax or parchment paper-lined baking sheet to flash freeze for an hour and then transfer to a freezer-safe container or freezer-thickness zip-top plastic bag and pop back in the freezer (flash freezing will prevent them from sticking together). Thaw in the fridge before enjoying.
While these Protein Bars are not particularly amenable to being tossed in a purse or backpack, they can definitely be popped in a lunchbox with an ice pack...and they're great straight out of the fridge for breakfast or as an anytime snack.
Rumor has it that they even make a healthy-sweet-treat dessert option... 😉
I love keeping a container of Protein Bars in the fridge for a quick, ready-to-go protein option at breakfast, or between meals throughout the day.
They're tasty and convenient. And they're quick and easy to replenish when we run out!
But best of all, I love being able to control the ingredients -- and keep down the expense -- as compared to purchasing store-bought protein bars.
Hope you love these if you have a chance to try 'em!
More Protein-Loaded Breakfast Ideas
- High Protein Granola
- Ground Beef + Egg Breakfast Casserole
- Breakfast Sausage
- Frittata Muffins
- Easy Egg Bake with Cheddar + Green Chiles
Protein Bars (Easy, Wholesome, No-Bake)
Ingredients
- 1 cup unsalted almonds
- 1 cup protein oats
- 2 scoops chocolate protein powder
- 3 Tablespoons hemp hearts
- 2 Tablespoons chia seeds
- 2 Tablespoons ground flaxseeds
- ⅔ cup peanut butter, OR other type of nut butter, sunflower seed butter, etc.
- ¼ cup honey, OR maple syrup
- 1 teaspoon pure vanilla extract
- 3 tablespoons water, plus additional, if needed
Instructions
- In the bowl of a large food processor, pulse the almonds until finely ground (but stop before they start turning to nut butter!). Add the oats, protein powder, hemp hearts, chia seeds, and ground flaxseeds to the nuts; pulse five (1-second) pulses to combine. Add the peanut butter, honey, vanilla, and water to the mixture; pulse until all of the ingredients are well blended, scraping the sides of the bowl as necessary. If the mixture is too dry, pulse in additional small spoonfuls of water until it holds together when pressed, but don't let it become overly wet.
- Scrape the mixture into an 8- by 8-inch baking dish; firmly press into an even layer. Cover and chill for two hours or until firm. Use a knife to slice into 12 bars. Store leftovers in an airtight container in the refrigerator.
Notes
- Two scoops of protein powder will typically contain 20 to 30 grams of protein total, depending on the brand.
- You may opt to use unflavored protein powder instead of chocolate, if you wish.
- You may use regular rolled oats if you can’t find protein oats…just keep in mind that the amount of protein per bar will decrease.
- These Protein Bars are no-bake and do not harden. Keeping them chilled will firm them up, but they must be stored in and served from the fridge. They are not intended to be portable.
- Recipe may be doubled and pressed into a 9- by 13-inch dish.
