Homemade Protein Bars Recipe
These homemade protein bars are no-bake, easy to customize, and taste better than store-bought—at a fraction of the cost.
Servings: 10 bars
Equipment
- Food processor fitted with steel blade
Ingredients
For the date version
- 2.5 cups old-fashioned rolled oats (gluten free if necessary)
- 1 scoop protein powder (gluten free if necessary) I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
- 10 pitted soft Medjool dates
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup milk (any kind) plus more as necessary
- 3 ounces unsweetened chocolate chopped and melted
- 8 ounces bittersweet chocolate chopped and melted (optional, for coating)
For the nut butter version
- 2.5 cups old-fashioned rolled oats (gluten free, if necessary)
- 1 ½ scoops protein powder (gluten free, if necessary) I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
- ½ cup unsweetened cocoa powder natural or Dutch-processed (can replace with more protein powder)
- ¾ cup smooth, no stir nut butter I have used peanut butter, almond butter and cashew butter—all work well
- ¼ cup pure maple syrup
- ¼ teaspoon kosher salt
- ¼ cup milk (any kind) plus more as necessary
- 3 ounces unsweetened chocolate chopped and melted (can replace with 2 tablespoons more nut butter + 1 tablespoon pure maple syrup)
- 8 ounces bittersweet chocolate chopped and melted (optional, for coating)
Instructions
- Line an 8-inch square baking pan or standard 9-inch x 5-inch loaf pan with parchment paper or nonstick aluminum foil, and set it aside.
To make the date version
- Process oats in a food processor until they form a fine flour.
- Add protein powder, dates, maple syrup, vanilla, salt, milk, and (optional) melted unsweetened chocolate.
- Process until the mixture clumps and feels tacky, not sticky. Add milk 1 tsp at a time if needed.
- Press into the prepared pan in an even layer and smooth the top.
- Chill until firm—about 1 hour in the fridge or 20 minutes in the freezer.
- Slice into 10 bars. Dip or drizzle with melted chocolate if using and allow it to set.
- Wrap individually and refrigerate.
To make the nut butter version
- Process oats in a food processor until they form a fine flour.
- Add protein powder, cocoa powder (or more protein powder), nut butter, maple syrup, salt, milk, and melted chocolate (or the maple syrup/nut butter alternative).
- Process until the mixture clumps and feels tacky, not sticky. Add milk 1 tsp at a time if needed.
- Press into the prepared pan in an even layer and smooth the top.
- Chill until firm—about 1 hour in the fridge or 20 minutes in the freezer.
- Slice into 10 bars. Dip or drizzle with melted chocolate if using, and allow it to set.
- Wrap individually and refrigerate.
Video
Notes
Nutritional facts - Nutrition is based on 1 of 10 bars made from the nut butter version, using whey protein and no chocolate coating. Values are approximate and for general guidance only.
More flavors - For flavor ideas—like using fruit powder or switching up the nut butter—see the Flavor Variations section below the recipe.
Nutrition
Serving: 1bar | Calories: 288kcal | Carbohydrates: 29g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 359mg | Fiber: 6g | Sugar: 8g | Vitamin A: 22IU | Calcium: 65mg | Iron: 4mg