There are plenty of protein bar options at your local grocery store or nutrients store. Many of them are actually great protein bars and have everything you need to power your body. However, you may not recognize some of the ingredients and don’t feel comfortable consuming something you don’t know. Knowing how to make your own protein bars can help solve that problem and in under an hour. Homemade protein bar recipes will ensure that you know every last ingredient and can stick to special dietary guidelines you may have.
Making the best protein bar recipes is key to a healthy diet and lifestyle. These tasty protein bars are perfect as meal replacements or snacks on the go.
No-Bake Blueberry Protein Bar | Paleo, Gluten-Free, Vegan
- ½ c dried blueberries – obviously!
- 1 ½ c pitted dates
- ¾ c egg white powder
- ½ c cashews
- ½ c almonds
Prepare a baking pan (8×8 or small bread pan) with parchment paper.
Add everything to your blender, pulse 10-15 minutes until mixture binds together when rolled into a ball.
Press mixture into baking pan.
Pull out of the baking pan, slice with a sharp knife and store in an airtight container up to 7 days.
Nut-Tastic Energy Bars | Paleo, Gluten-Free, Vegan
- 2 c chopped pecans
- 1 c chopped walnuts
- 1 cup chopped almonds
- 20 chopped dates
- ¾ c egg whites
- 2 tablespoon cinnamon
- 1 ½ teaspoon vanilla extract
Preheat oven to 350 degrees. Mix together all the ingredients in a large bowl. Prepare a 9×13 pan. Line with parchment paper and spray with olive oil spray.
Press the nutty mixture into the pan until evenly spread and flat.
Bake for 15-18 minutes. Allow them to cool for 10 minutes then pull bars out with the parchment paper and cut into evenly sized rectangles. Walllllla!
Almond Joy Bars (no-bake) | Paleo, Gluten-Free, Vegan
- 1 c almonds
- 2 c dates
- 1 1/2 c coconut flakes
- 1/3 c cocoa powder
- 1/4 teaspoon almond extract, optional
- 1/4 teaspoon vanilla extract, optional
- water, as needed
If using whole almonds, place into a food processor until uniformly sliced. If almonds are pre-sliced, you can skip this step.
Add all ingredients, except the water, into the food processor and process until well combined.
Add in small amounts of water as needed so that the mixture clumps together but is not very moist. Line an 8×8 pan with parchment paper.
Take entire mixture and press into the pan until evenly spread and flat. Put into refrigerator for 15 minutes.
Remove from refrigerator and pull the bars out with the parchment paper and cut into evenly sized rectangles.
Simple Protein Bars (no-bake) | Paleo, Gluten-Free, Vegan
- 1 c sifted coconut flour
- 4 scoops flavored protein powder of your choice
- ½ c almond milk
- ½ c smooth nut butter of your choice
- Dairy-free chocolate chips (optional)
Line a baking sheet with parchment paper and spray with olive oil. In mixing bowl, add the coconut flour and the protein powder and mix well.
Add the nut butter and mix in thoroughly. Once mixed well, slowly add in the almond milk little by little until a thick batter is formed.
Take batter and line the pan until evenly spread and flat. Top with the optional chocolate chips if desired. Refrigerate for 30 minutes.
Remove from refrigerator and pull the protein bars out with the parchment paper and cut into evenly sized rectangles.
Carrot Cake Protein Bars | Vegan, Gluten-Free
- 2 c rolled oats
- 1/3 c shredded coconut
- 1/2 c almonds or mix of walnuts, almonds, and pecan
- 1/4 c ground flax seed
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 ripe bananas medium size, mashed
- 1 tablespoon extra virgin coconut oil melted
- 4 tablespoon local honey
- 2 tablespoon almond butter
- 1/2 c grated carrots
Preheat oven to 360 degrees. Cover a square 8×8 pan with parchment paper.
Using a food processor add all the ingredients except the grated carrots. It is preferable to melt the coconut oil before adding it to the bowl. Process until it comes together, and all the oats and nuts are crushed well. It will form a sticky consistent batter.
Scrape down the sides of the processor with a spatula and add the grated carrots.
Process again 15-30 seconds to incorporate the grated carrot into the batter. Keep some texture to the grated carrots. Transfer the batter to the baking pan. Take batter and line the pan until evenly spread and flat. Bake 15 minutes until the sides start to get crispy.