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.
Cam says
These are great. Make sure to weigh your dates, mine were significantly smaller and I needed almost 3 times the amount of dates called for. My next batch I’m going to try replacing some oat flour with PB2!
KT says
I made a lot of adjustments to meet my dietary restrictions and they came out perfect. So bravo and thank you for sharing this recipe!! Love homemade protein bars. Everything store bought tastes like tons of additives.
Alka says
Can u please share which unsweetened chocochips /chocolate are u using?
Nicole Hunn says
My favorite brand is Guittard, Alka, but there are plenty to choose from.