These homemade protein bars are no-bake, endlessly customizable energy bars. Just like Luna and Power bars, and made with your favorite protein powder.
This recipe is not like those other fussy, confusing recipes out there!
How homemade, gluten free protein bars came to be
My kids play a lot of sports. That means that we're often on the run, so they eat a lot of protein bars.
And of course, each kid has his or her own favorite variety of bar. But all those packaged protein bars have one thing in common: they're crazy expensive.
This recipe for homemade protein bars started out as something I was just making for my family, and that was that. After much hesitation, I had finally purchased some Vega Essentials protein powder.
I mean, they even sell protein powder at CVS now! I could use a coupon! I was just playing around with it.
That's the kind of experimenting I rarely get to do anymore, where I just throw a bit of this and a bit of that into a recipe. Very few notes, even fewer apologies.
These gluten free protein bars were better than packaged protein bars
My kids couldn't get enough of these bars. They had even gotten good enough that my husband mentioned them out of the blue one day.
“You know, those protein bars were really good.” That's high praise for him.
My kids had started asking, “Are those bars hard to make?” That's code for “please make them again.”
They have the soft texture of a brownie, and they're not too sweet. For something more cookie-like, give my classic protein cookies or my peanut butter protein cookies a try. :)
I also get “are these bars good for you?” That's also code for “can I eat them all day every day and be healthy?” I also get the same sort of questions when I make my protein pancakes!
Why these gluten free protein bars are the best (two recipes, endless options)
Have you ever noticed that most of the recipes out there for homemade protein bars are so specific? I am a fan of baking recipes being specific, since baking is chemistry. But these are no-bake.
Those other recipes either rely on one specific type of protein powder, call for a million different funky ingredients I've never heard of, or they are one flavor and one flavor only. So frustrating!
Medjool date version
So I've included two basic recipe formulas for homemade protein bars below. One is made with super soft, packed-with-fiber, deliciously sticky Medjool dates to hold the bars together and sweeten them, of course.
I buy those dates by the pound at Trader Joe's, and they're essential for recipes like my healthy Paleo fudge. You can include unsweetened melted chocolate in the mixture, or not.
It really helps the bars hold their shape and gives them a richer flavor. If you prefer a more neutral-tasting bar, use a vanilla or unflavored protein powder, and leave out the melted chocolate.
Nut butter version
But I realize that you may not know where to buy Medjool dates. Or you may think they're too sweet. So I've also formulated another recipe with nut butter and no dates.
I like this version best made with cocoa powder and melted chocolate. I do still include plenty of options for making it more neutral-tasting (including making it with cashew butter).
I've tried these bars with every single variation I recommend. They each work just as well as one another.
Our favorite protein bar variation
My favorite way to make these bars is the “date version.” I always include the melted unsweetened chocolate—and with just a drizzle of melted chocolate on top, at most.
Without the full chocolate coating, the bars are much easier to handle and transport. Including the melted chocolate in the bar itself makes the bar richer in taste and more firm for easy handling.
You can use any flavor protein powder you like in the date version and leave out the melted chocolate, and you'll change the flavor profile to suit your tastes. If you have another favorite protein powder, use that!
Tips for making the best homemade high protein bars
Don't just leave out an ingredient
There are lots of ways to customize these protein bars to your family's tastes and nutritional needs. There's no chemical reaction happening, since these bars are no-bake, so the mixture must have a certain texture right out of the food processor.
We want the bars to hold together well, so you'll need ingredients that provide structure, and ingredients that bind the bars together. Plus, you need a protein powder, since these are protein bars after all!
Don't rush the firming time
These bars will take at least an hour in the refrigerator to become firm enough to slice, and to hold together properly. So don't wait until the moment you need them to make these protein bars! Make a double batch, and stock up, so you and your family are never without this healthy, grab-and-go snack.
Gluten free protein bars: substitutions
Dairy free protein bars
As written and as long as you use dairy free chocolate, this recipe makes dairy free protein bars.
If you prefer a dairy protein powder, try whey protein. For now, yes, you do need to include the oats. There's no substitute!
Oat-free, gluten free protein bars
I have finally successfully replaced the oats in this recipe, and every other oat-filled recipe on this blog (and in my cookbooks!). You can read all about how to substitute oats in the gluten free baking, and finally make this grain-free!
The TL;DR version for this recipe is that you use wide, flat coconut chips. Since this recipe is no bake, the coconut chips take up a similar amount of space as the oats.
If you're looking for a bite-sized version, try my no-bake peanut butter energy bites. They don't have protein powder at all, and there's no food processor involved.
You do have to roll all those little bites, though. :) There's a grain-free version, too!
Sugar free, gluten free protein bars
The nut butter homemade protein bar variation can be made without added sugars if you replace the maple syrup with Lankato brand maple syrup substitute. You may need a bit less, though, since it's quite sweet. Be sure your nut butter is made without added sugars, too.
DIY protein bars: flavor variations
A more neutral flavor
Try using cashew butter as the nut butter for a more neutral flavor that really lets the chocolate flavor shine.
A fruity version
Try replacing the cocoa powder with a freeze-dried fruit powder. You can either buy it as a powder, or buy freeze dried fruit by the bag and grind it into a powder.
If you have a dehydrator, you can make any fruit into a powder. You can also dehydrate fruit on a baking sheet in a 200°F oven for hours. I do not have that sort of patience.
A no flavor protein powder version
Instead of protein powder, try using collagen powder for a huge nutritional boost with no added flavor at all. You can use whey protein isolate, like in our gluten free bread flour.
I also really like Vital Proteins Collagen Peptides. That's an affiliate link, feel free to shop around for the best price.
I've also started experimenting with Perfect Hydrolyzed Collagen Peptides (affiliate link), and it's less expensive. I've used that brand in my protein granola, and I might just like it better. Plus, it’s less expensive.
Storing your gluten free, high protein bars
Refrigerating
I like to keep these bars, usually wrapped individually, in the refrigerator. They're easy to eat chilled without having to let them warm to room temperature.
Freezing
You can freeze these bars for longer storage, but don't try to eat them right out of the freezer! They're too hard to bite after they're fully frozen. Just let them sit for a bit first.
FAQs
How long does it take to make your own protein bars?
The most time-consuming part of making your own protein bars is washing the food processor! Otherwise, making this recipe is as easy as assembling the simple ingredients, measuring them out, and processing them, which takes about 10 minutes.
Are Nature Valley protein bars gluten free?
Yes! Nature Valley brand makes protein bars that they say are safely gluten free. I would avoid any of their products with oats, though, as it doesn't appear that they use purity protocol gluten free oats.
Are Z Bars gluten free?
CLIF Kid Z Bars don't appear to contain gluten free ingredients, but their oats are not purity protocol gluten free oats, so I avoid them for my family.
Are Power Bars gluten free?
Many Power Bars appear not to contain gluten-containing ingredients, but they seem to be made on shared manufacturing equipment with gluten-containing ingredients.
Can I make homemade protein bars without peanut butter?
Yes! If you make the “medjool date” variety homemade protein bar in the recipe below, you won't need any peanut butter at all. If you want to make the nut butter version, use another nut butter like cashew or almond butter, and avoid peanut butter completely.
There are affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Homemade Protein Bars | The Best No Bake Recipe
Equipment
- Food processor fitted with steel blade
Ingredients
For the date version
- 2.5 cups (250 g) old-fashioned certified gluten free rolled oats if gluten free isn’t necessary, use any oats
- 1 scoop (36 g) gluten free protein powder I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
- 10 (150 g, as pitted) pitted soft Medjool dates
- ¼ cup (84 g) pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup (2 fluid ounces) milk (any kind) plus more as necessary
- 3 ounces unsweetened chocolate chopped and melted (optional)
- 8 ounces bittersweet chocolate chopped and melted (optional, for coating)
For the nut butter version
- 2.5 cups (250 g) old-fashioned certified gluten free rolled oats if gluten free isn’t necessary, use any oats
- 1 ½ scoops (54 g) gluten free protein powder I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
- ½ cup (40 g) unsweetened cocoa powder natural or Dutch-processed (can replace with more protein powder)
- ¾ cup (192 g) smooth natural nut butter I have used peanut butter, almond butter and cashew butter—all work well
- ¼ cup (84 g) pure maple syrup
- ¼ teaspoon kosher salt
- ¼ cup (2 fluidounces) 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 unbleached parchment paper and set it aside.
To make the date version
- Place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, dates, maple syrup, vanilla, salt, 1/4 cup milk and (optional) melted unsweetened chocolate.
- Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
- If you opt not to use the melted unsweetened chocolate, you will have to add more milk, and the bars will not hold together as firmly when shaped.
- Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible.
- Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 or 12 equal-sized rectangular bars.
- Dip in the optional melted bittersweet chocolate to coat and allow to sit at room temperature until set.
- Wrap the bars individually in waxed paper, and store in the refrigerator.
To make the nut butter version
- Place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, cocoa powder (or more protein powder), nut butter, maple syrup, salt, 1/4 cup milk and melted unsweetened chocolate (or more nut butter and maple syrup).
- Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
- Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible.
- Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 or 12 equal-sized rectangular bars.
- Dip in the optional melted bittersweet chocolate to coat or simply drizzle some melted chocolate over the top, and allow to sit at room temperature until set.
- Wrap the bars individually in waxed paper, and store in the refrigerator.
Notes
Nutrition
Homemade Protein Bars | The Best No Bake Recipe
Equipment
- Food processor fitted with steel blade
Ingredients
For the date version
- 2.5 cups (250 g) old-fashioned certified gluten free rolled oats if gluten free isn’t necessary, use any oats
- 1 scoop (36 g) gluten free protein powder I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
- 10 (150 g, as pitted) pitted soft Medjool dates
- ¼ cup (84 g) pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup (2 fluid ounces) milk (any kind) plus more as necessary
- 3 ounces unsweetened chocolate chopped and melted (optional)
- 8 ounces bittersweet chocolate chopped and melted (optional, for coating)
For the nut butter version
- 2.5 cups (250 g) old-fashioned certified gluten free rolled oats if gluten free isn’t necessary, use any oats
- 1 ½ scoops (54 g) gluten free protein powder I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
- ½ cup (40 g) unsweetened cocoa powder natural or Dutch-processed (can replace with more protein powder)
- ¾ cup (192 g) smooth natural nut butter I have used peanut butter, almond butter and cashew butter—all work well
- ¼ cup (84 g) pure maple syrup
- ¼ teaspoon kosher salt
- ¼ cup (2 fluidounces) 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 unbleached parchment paper and set it aside.
To make the date version
- Place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, dates, maple syrup, vanilla, salt, 1/4 cup milk and (optional) melted unsweetened chocolate.
- Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
- If you opt not to use the melted unsweetened chocolate, you will have to add more milk, and the bars will not hold together as firmly when shaped.
- Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible.
- Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 or 12 equal-sized rectangular bars.
- Dip in the optional melted bittersweet chocolate to coat and allow to sit at room temperature until set.
- Wrap the bars individually in waxed paper, and store in the refrigerator.
To make the nut butter version
- Place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, cocoa powder (or more protein powder), nut butter, maple syrup, salt, 1/4 cup milk and melted unsweetened chocolate (or more nut butter and maple syrup).
- Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
- Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible.
- Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 or 12 equal-sized rectangular bars.
- Dip in the optional melted bittersweet chocolate to coat or simply drizzle some melted chocolate over the top, and allow to sit at room temperature until set.
- Wrap the bars individually in waxed paper, and store in the refrigerator.
Deborah W says
This recipe looks great! Can I substitute molasses? for the maple syrup?
Nicole Hunn says
Hi, Deborah, I wouldn’t substitute molasses, no. It’s much thicker and significantly stronger in flavor. You can try honey, but it’s also thicker so you’d need less. I’d recommend a simple syrup, if possible.
Donato Pezzuto says
Been following you and receiving your emails for several months. Thank you for your hard work.
Nicole Hunn says
Thank you so much for the kind words, Donato. I sincerely appreciate it!
Susan says
My granddaughter can’t have oats. What would the best replacement be for these bars?
Nicole Hunn says
Please see the text of the post under the heading “Oat-free, gluten free protein bars”
Emily Olsen says
Thank you! Thank you!
Kathryn Tumbula says
I can’t eat oats. What can I substitute for oats?
Nicole Hunn says
Please see the section of the post titled “Oat-free, gluten free protein bars”
Kate says
Can I use a blender instead of a food processor?
Nicole Hunn says
You can try, Kate, but a blender tends to process too much, too quickly, and tends to create a mixture that’s too soft and too close to liquid.
Jaimy says
I’ve made this several times now and used the blender solely for the oats. Then mixed it in with the dry in a bowl. Then I find mixing the wet ingredients separately, then all of wet and dry together using a hand mixer works really well.
Everything is easy to clean too!
Blue Gantz says
I made them last night. Thanks for the recipe, I think I will make them again to get more dates in since I am in my third trimester and for some reason don’t like dates as much as I usually do. However, I will not put maple syrup in them bc they are tasty but so so sweet.
Deb says
I don’t have a food processor. Do you think I would be able to make this recipe using oat flour instead of rolled oats? Thanks.
Nicole Hunn says
For sure, Deb. Yes.
Rowan says
I’ve started making these every two weeks for most of my breakfasts to get a decent protein boost and I’m not kidding, they’re so much better than off the shelf protein/oat bars/flapjacks. Easy to make (but a bit sticky!) and I only have a small chopper that helps me cut up the dates and blitz the oats. Absolutely awesome.
Nicole Hunn says
I’m so glad to hear that, Rowan. Thank you for letting me know!
Alex says
Can you use dates AND peanut butter?
Nicole Hunn says
I haven’t tried that, Alex, as the proportions of the ingredients in each version are different. You could try, but you’d have to experiment, and I’m afraid i can’t promise results. So sorry!
Angela Smith says
Hi Alex i do dates and peanut butter in my bars. Just experiement:)
Paige says
Hi! I made these for the first time the other day and they turned out delicious! But I’d love if they had some more crunch/texture in them (thoughts about chia/nuts?)… in addition I’d love to find a way to make them be able to sit out for at least 24 hours so I can tuck them in my locker at work for the day.
Any ideas?
Nicole Hunn says
I’d be afraid that adding mix-ins that are crunchy to these bars would make them fragile, Paige. And you can wrap them tightly (I really like Glad Press n Seal wrap) and they’ll be fine to sit out for a bit.
Bill Chee says
What can be substituted for the milk to make it non-dairy.
Nicole Hunn says
Please see the section of the blog post entitled “substitutions” which talks specifically about dairy free protein bars.
Emma says
Are both the date and nut butter bars 288 cals? I see that in the nutrition facts but I was just wondering if it was the same for both bars. Thanks!
Nicole Hunn says
As the notes indicate, Emma, the nutrition information is only for the nut butter bars. If you’d like the info for the other version, you’ll have to use a nutrition calculator.
Barb says
Hi there! Any suggestions on what I could substitute for oats? They are never ok for my body. Thanks!
Nicole Hunn says
Please see the Substitutions information in the text of the post, Barb. All the information is there already.
Nancy H says
Just made the date version, minus the last optional chocolate dip (I did incorporate the 3oz melted chocolate). The bars are amazing. I would highly recommend. Clean-up wasn’t too bad (got a new food processor in the last few months). Question: I love using dates, but I also love PB. Any advice on a combo of the 2 versions? Also tips for extra add-ins like hemp/chia/flax? I don’t want to get too crazy but I have so many things at home to use up. Thank you for sharing this recipe.
Nicole Hunn says
Hi, Nancy, I’m afraid I don’t recommend adding whatever else you have on hand, no. These are quite flexible, but I never recommend using ingredients just to use them up. I do have a recipe for chocolate chia pudding that you might like, and I use chia seeds in my overnight oats to help thicken them. To make a PB/date version, you could try replacing some of the ground oats with PB2, but I’ve never tried that so I can’t promise results.
David B says
I am having trouble finding dairy-free chocolate, so I am wondering, could I use either carob chips or carob power in this recipe? If so, if I use the chips would I use 1:1?…what if I used powder? I would assume I would need to add additional liquid?
Thank you
Nicole Hunn says
I’m afraid I can’t advise you on how to use carob, since I don’t have any experience with it at all. Much of Scharffen Berger chocolate is dairy free, as is some Baker’s brand chocolate. I’d stick with dairy free chocolate, not carob.
C4 says
I made the peanut butter version using Teddy peanut butter and unsweetened vanilla almond milk and they turned out great. You are definitely on point with the food processor cleanup. That was brutal but totally worth it.
Nicole Hunn says
Hahaha it’s the little crevices in the blade of the food processor that get me every time! I just looked up Teddie peanut butter, and now I wonder why I’ve never seen it before. It looks good, so thanks for the tip, C4!
Wendy says
I want to thank you for such an excellent recipe. My husband was dubious, but after trying it, he couldn’t believe how good it was! As you mentioned, cleaning the food processor took the most time, so the second time I made them, once the first batch was in the freezer, I kept everything out and made the second batch, took the first batch out of the freezer and easily lifted it out of the pan, then reused the pan for the second batch. It worked great and I only had to clean up once for 2 batches. :D
Nicole Hunn says
I do that a lot, Wendy, since I so hate to clean the food processor, too! I’m really glad you made use of that little loophole, and that you enjoyed the protein bars. :)
Shivakumar S says
We tried the Protein Bars for the first time last night and the food was great and very tasty
Nicole Hunn says
I’m really glad!
Cayla says
This recipe is absolutely delicious! I’ve made it twice and it’ll definitely be my go-to recipe for a wonderful snack!
I just have one question, how can I stop my dough/mixture from getting so sticky? Both times that I have made this recipe the mixture is quite sticky and not the tacky consistency it needs to be. I’m not adding more like than it says and or any other liquid and following the recipe to a T (except I have to use regular dates because we don’t get Medjool dates in ZA.
Could anyone let me know how I can fix this?
Nicole Hunn says
It sounds like most likely your dates are wetter than the ones that we have here in the U.S., Cayla. Since this recipe isn’t baked, you can add more ground oats, for example, slowly to get the proper texture. Or you can let your dates sit out, maybe even in the sun, and dry a bit.
C says
LIke your site – but the amount of ads and pop-ups makes it impossible to read a full sentence….
Nicole Hunn says
Claudia, I make no apology for making a living from all my hard work, not to mention the very high costs of running a website. If you’d like a completely ad-free experience, one of those popups (which you’ll only see once, by the way) is for GFOAS Members, a paid membership site. The content is free to you here on the blog, but I don’t work for free.
Ariel says
I took pictures but can’t upload them. I used 2 scoops of vanilla protein instead of 1, water instead of milk, 1/2c maple syrup instead of 1/4c, 11 dates instead of 10, & only 3oz of 88% chocolate. Turned out perfect. Curious to hear more substitutions because I see a lot of questions from people asking if they can do something and the response is “no, sorry”.
Nicole Hunn says
When I’m asked about substitutions, I give my opinion, Ariel. You are always welcome to do what you like, but when I suggest something, it’s because I know or am fairly certain it will work. I cannot in good conscience recommend something that falls outside those boundaries. In addition, it’s extremely common for people to make edits and substitutions, and claim that the recipe “doesn’t work.” A recipe is a formula, and my recipes work when made as written. The rest is up for experimentation, but I can’t possibly try every experiment myself. Most other bloggers will just say in response, “Try it and let us know!” I prefer to provide my informed opinion, as I believe that is what is valuable.
Chelsea says
I tried these today. They taste like no bake cookies. I followed the recipe to the tea. They came out crumbly and kind of dry. I’m thinking I didn’t add enough milk or maybe didn’t process enough??
Nicole Hunn says
I’m afraid I can’t know where you deviated from the recipe as written, Chelsea, but my guess is that you overmeasured dry ingredients like oats and/or protein powder, or undermeasured wet ingredients. If you made the date version, perhaps your dates weren’t fresh. The recipe is correct as written, and doesn’t need more milk.
John says
Hi there, I’m wondering if you think it’s possible to significantly increase the amount of protein in these bars. The recipe as written only amounts to a few grams of protein per bar. The pre-made bars I’ve been buying contain 20g of protein. I’m hoping to replace them with a homemade version. Do you think it will throw off the recipe to quadruple the protein content? Thanks!
Nicole Hunn says
Yes, it definitely would throw off the recipe, John! I’m afraid you can’t do that with this recipe. It won’t hold together, or taste very good at all. I’d also like to add, John, that there is more protein powder in the nut butter version than in the dates version, but both have significant amounts of additional protein from the oats (11 grams protein per 100 grams of oats). The nut butter version also has 25 grams of protein per 100 grams of peanut butter.