I came up with these homemade protein bars without protein powder because I couldn't get what I was looking for in stores.
My homemade protein bar recipe has a smooth non-chunky consistency, is made from scratch without protein powder and includes whole real ingredients.
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Ingredients
I aimed for the protein bars to have a smooth texture, not chunky. It's important to prevent the bars from crumbling when you bite into them.
I chose ingredients that work well together. As a result, the taste is great, and the texture is just right.
Most importantly, I didn't want to include protein powder in my homemade protein bars.
That way, you can make these without having to purchase artificial protein powder. In fact, most ingredients are natural and shouldn't be all too difficult to find in stores.
Here is an overview of what you will need, US and metric measurements are in the recipe card below.
- Oats — Instant, quick cooking rolled oats.
- Flax Seeds — can be skipped if you can't get this ingredient, or you can use chia seeds instead.
- Walnuts
- Peanuts — Unsalted
- Coconut — Shredded fresh or dried coconut, whichever you can get.
- Coconut Oil — or as an alternative a neutral flavored oil such as vegetable oil or sunflower oil.
- Almond Flour — brown (unpeeled) or white (peeled) almond flour.
- Milk Powder — if you want to make this vegan, get vegan “milk” powder.
- Raisins or Sultanas
- Dates — semi sticky and not too dry
- Honey — to make this vegan, use sugar syrup as an alternative.
- Warm Water
📖 Recipe
Homemade Protein Bars without Protein Powder Recipe
Ingredients
For the Protein Bar Mass
- 8.8 ounces Oats quick cooking
- 1.4 ounces Flax Seeds
- 1.8 ounces Walnuts
- 2.5 ounces Roasted Peanuts
- 1.8 ounces Coconut Raw Freshly Shredded OR dried shredded
- 1 Tablespoon Coconut Oil or other neutral vegetable oil
- 2.5 ounces Almond Flour brown or white
- 1 Tablespoon Milk Powder or Vegan Milk Powder
- 1.8 ounces Raisins
- 2.1 ounces Dates
- 5 Tablespoons Honey organic
- ¾ cup + 1 Tbsp Lukewarm Water
To Grease
- 1 Tablespoon Coconut Oil for greasing the mold
Instructions
- Grind your oats, flax seeds, walnuts, and peanuts to a fine consistence.8.8 ounces Oats, 1.4 ounces Flax Seeds, 1.8 ounces Walnuts, 2.5 ounces Roasted Peanuts
- Place the ground ingredients together into a mixing bowl.
- Grind the shredded coconut with the coconut oil and add it to the dried ingredients.1.8 ounces Coconut Raw Freshly Shredded, 1 Tablespoon Coconut Oil
- Add the almond flour and milk powder to the mixture.2.5 ounces Almond Flour, 1 Tablespoon Milk Powder
- Grind the raisins. It will turn into a sticky mass. Keep aside.1.8 ounces Raisins
- Remove the seed core from the dates and grind those as well.2.1 ounces Dates
- Add the ground raisin and dates to the other mixed ingredients, and crumble the dried fruits with your hands into the other dry ingredients so that they get properly incorporated.
- To finish the mass, mix your honey into the warm water and pour it all over the whole mass. Mix it properly!5 Tablespoons Honey, ¾ cup + 1 tablespoon Lukewarm Water
- Preheat your oven to 320 Fahrenheit/ 160 Celsius.
- Now grab your baking dish, preferably a square or rectangular one (I didn't have a square one at the time as you can see) to make your life easier, and grease it with the Coconut Oil.1 Tablespoon Coconut Oil
- Spread your mass equally into the mold and flatten it at the top by pressing down. The mass should be pressed down and without any air pockets.
- Bake at 320 Fahrenheit/ 160 Celsius for about 20 minutes uncovered. The protein bar mass is done when it is still soft and not too dry. *see Notes
- Keep it to cool and then cut your bars into your desired size. Store in an airtight container.
Notes
Equipment
- Blender
- 9 x 9 Baking Dish or 23x15 cm
Nutrition
Tips
Use a powerful blender to blend whole ingredients small and smooth.
The dates, raisins, and honey help in sticking the other ground ingredients together. That way, your protein bars hold better together.
Milk powder in this recipe was my solution to not having to use protein powder and still adding a considerable quantity of protein to the bars.
The protein bars are better digested in smaller sizes, and that is why I am making mine smaller.
The weight of my homemade protein bars is 2.5 ounces/70 grams, which is a nice smaller portion for anyone.
However, you can cut them up as you like and then store them in an airtight container, away from humidity.
FAQs
Left in room temperature and stored in an airtight container, your homemade protein bars will be good for at least 7 days. If you live in a humid, warm climate, store them in your fridge in an airtight container.
Yes, you can freeze a batch of cut up and prepped protein bars in a suitable freezer-friendly container. Keep them 2 months at most in your freezer (just to be safe). Thaw them overnight in your fridge.
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