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These homemade protein bars are no-bake, high-protein, and totally customizable—made with your favorite protein powder and simple pantry ingredients.
This recipe keeps things simple: no baking, no fuss, and no peanut butter required (unless you want it).
“This has been such a helpful, cost effective and healthy substitute for store bought protein/granola bars. No artificial sweeteners or weird ingredients and way less sugar. Thanks for these!”
my take
Key benefits of this recipe
- Rich & soft texture – Like a brownie, but better for you.
- Totally customizable – Use oats or coconut, nut butter or dates, chocolate or fruit.
- Naturally nutritious – 13g protein, whole grains, no refined sugar.
- Easy to make ahead – No baking required; fridge-ready in an hour.
- Saves money – Make a week’s worth of bars for less than a store-bought pack.
Recipe ingredients
This recipe has two base versions: one made with dates (nut-free), and one with peanut butter (no dates). Both share a set of core ingredients, with a few unique to each version.
In the dates version only (nut-free)
- Dates: The sticky binder for this version. Medjool dates work best for moisture and rich caramel flavor. If using drier Deglet Noor dates, soak them in hot water for 10 minutes first.
- Vanilla: Adds flavor depth and rounds out the natural sweetness.
In the peanut butter version only
- Nut butter: Use a no-stir variety like Jif, Skippy, or Barney Butter for structure. Avoid drippy natural nut butters. Wow Butter works for a nut-free option.
- Cocoa powder: Deepens the chocolate flavor and helps thicken the mixture. Dutch-processed is best, but natural works, too.
In both versions
- Oats or oat flour – Ground oats form the base. You can use oat flour instead: 250g = 2 cups + 1 heaping tablespoon.
- Protein powder – Use your favorite; flavored powders add taste, whey protein isolate adds the most protein per scoop.
- Maple syrup – Adds sweetness and helps the bars bind. Honey works too, but you’ll need less.
- Milk – Adds moisture and helps everything come together. Add slowly so the bars stay firm.
- Salt – Balances sweetness and enhances flavor.
- Chocolate – Optional but recommended! Use unsweetened in the base for richness, and sweetened for coating or drizzle, if adding.
How to make homemade protein bars
Step 1: Process the base
- Grind oats into flour in a food processor (or use oat flour).
- Add protein powder, maple syrup, melted unsweetened chocolate, and milk.
- Add either:
- pitted Medjool dates (for the date version), or
- cocoa powder and nut butter (for the nut butter version).
Step 2: Blend & adjust
- Process just until the mixture clumps together and holds its shape.
- If it’s too dry, add milk slowly, 1 tsp at a time.
Step 3: Press & chill
- Press the mixture firmly into a lined pan in an even layer.
- Chill for at least 1 hour in the fridge (or 20 minutes in the freezer).
Step 4: Slice & finish
- Cut into bars using a sharp knife.
- Optional: drizzle or dip in melted chocolate, then let set at room temperature.
Expert tips
Don’t skip the binder
Every version needs ingredients that bind—like dates, nut butter, or chocolate. Without them, the bars won’t hold together.
No oven, but texture still matters
Since there’s no baking, the mixture needs to feel firm and cohesive before it goes into the pan. Aim for tacky, not sticky or crumbly.
Chill for structure
These bars need at least 1 hour in the fridge to firm up fully. Don’t rush it—warm bars won’t slice cleanly or hold their shape.
Add milk slowly
Too much liquid = soft bars that won’t set. Always add milk a little at a time, just until the mixture clumps together.
Ingredient substitutions
Dairy free
Use dairy free milk, chocolate, and protein powder (like a plant-based option), and you’re all set.
Oat-free
Swap oats with wide coconut chips or buckwheat groats. They fill a similar volume and texture role. Read more about a substitute for oats.
Sugar free
Use a sugar-free maple syrup alternative like Lakanto, but start with a bit less—it’s sweeter than maple syrup. Also check your nut butter for added sugars, and your chocolate coating at the end.
No protein powder
Looking for a softer snack without protein powder? Try my protein balls recipe—no food processor needed, and there’s even a grain-free version.
Ingredient substitutions
Homemade Protein Bars Recipe
Equipment
- Food processor fitted with steel blade
Ingredients
For the date version
- 2.5 cups (250 g) old-fashioned rolled oats, (gluten free if necessary)
- 1 scoop (36 g) 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 (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
- 8 ounces bittersweet chocolate, chopped and melted (optional, for coating)
For the nut butter version
- 2.5 cups (250 g) old-fashioned rolled oats, (gluten free, if necessary)
- 1 ½ scoops (54 g) 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 (40 g) unsweetened cocoa powder, natural or Dutch-processed (can replace with more protein powder)
- ¾ cup (192 g) smooth, no stir 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 fluid ounces) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My Pro Tip
Flavor Variations
More neutral
For a milder flavor, use unflavored or vanilla protein powder and skip the melted chocolate. In the nut butter version, try cashew butter—it lets the chocolate shine without overpowering.
Fruity twist
Swap the cocoa powder for freeze-dried fruit powder (like strawberry or raspberry). You can buy it pre-ground or grind whole freeze-dried fruit in a simple blender or food processor yourself.
Collagen boost
Replace the protein powder with collagen peptides for a nutritional lift without added flavor. I like Perfect Hydrolyzed Collagen Peptides and Vital Proteins Collagen Peptides.
Our favorite
I love the date version with melted unsweetened chocolate in the bars and a drizzle of melted chocolate on top. For even more chocolate, press in 1 to 2 ounces of mini chocolate chips after smoothing the mixture in the pan.
make ahead/leftovers
Storage instructions
Refrigerator:
Store wrapped or in a sealed container for up to 2 weeks. The bars are ready to eat straight from the fridge—no need to let them come to room temperature.
Freezer:
Freeze for up to 3 months. Defrost in the refrigerator or at room temperature before serving.
Your protein bar questions, answered
Just 10 minutes of active time—plus at least 1 hour in the fridge to firm up. The longest part might be cleaning the food processor!
Yes! Use the date-based version in the recipe—no nut butter needed. Or use a peanut-free nut or seed butter like almond, cashew, or WowButter.
You may have added too much liquid. Try processing extra oats into a powder and mixing them in to firm things up.
Yes—just use a 9×13-inch pan instead of an 8-inch square. The bars may need slightly more chilling time to firm up completely.
Absolutely. Whey, plant-based, or collagen powders all work—just keep in mind that flavored powders will change the taste.
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?
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.
LIke your site – but the amount of ads and pop-ups makes it impossible to read a full sentence….
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.
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”.
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.
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??
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.
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!
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.
How many calories and how much protein per bar?
I don’t have that information, Kim, but you can feel free to plug your ingredients into an online nutrition calculator!
These bars are perfect. The recipe is so simple compared to others out there, but flexible enough to allow for different flavor options. I love the nut butter version (with the cocoa powder & melted chocolate). Dates aren’t a staple in our pantry, but I might have to get some just for these bars… and maybe some of that Paleo fudge too. :) Thanks!
So glad you’re enjoying the bars, and the flexibility of the recipe, Thomas!
Looks good but wonder what the nutritional breakdown is? Calories?
I don’t generally provide nutrition information, Ruth. Feel free to plug the ingredients into an online nutrition calculator for the same approximate type of information I’d be able to provide you.
My goodness these are delicious, Made the date free recipe! I make a lot of your recipes but rarely comment! The texture is perfect. I’m excited for the whole family to try them out!
I’m glad you were moved to comment, Carol! So glad you are enjoying this simple, versatile recipe. I hope your whole family loves them, but not too much that you don’t get any. :)
LAST question: can I use 3 oz. of melted 70% dark chocolate instead of unsweetened chocolate in the bars?
Sure, Debbie, you can use dark chocolate in place of unsweetened chocolate. The result will just be sweeter. The reverse is rarely true (that you can use unsweetened in place of dark), but you can almost always use 70% dark in place of unsweetened. Enjoy the bars!