Make high protein, chewy snack bars without turning on the oven. These easy vegan protein bars are perfect for meal prep and quick grab-and-go fuel.
Author:leogrant
Prep Time:10 min
Cook Time:0 min
Total Time:40 min
Yield:12 servings 1x
Category:Snack
Method:No Bake
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 cup rolled oats
1/2 cup vegan protein powder (vanilla or unflavored)
1/4 cup ground flaxseed or chia seeds
1/2 cup natural peanut butter or almond butter
1/4 cup maple syrup or agave nectar
1 teaspoon vanilla extract
2–4 tablespoons non-dairy milk (as needed for consistency)
1/4 cup vegan chocolate chips (optional)
Instructions
Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, combine the rolled oats, vegan protein powder, and ground flaxseed. Mix these dry ingredients well.
Add the peanut butter, maple syrup, and vanilla extract to the dry mixture.
Mix everything together using a sturdy spoon or your hands until a thick, uniform dough forms. If the mixture is too dry to hold together, add non-dairy milk one tablespoon at a time until it binds.
Fold in the chocolate chips, if using.
Press the dough evenly and firmly into the prepared pan. Use the back of a measuring cup to pack it down tightly for chewy protein bars.
Place the pan in the freezer for at least 30 minutes to set completely.
Lift the block out using the parchment paper overhang and cut it into 10 to 12 bars.
Store your homemade protein bars in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Notes
For a gluten free protein bars option, ensure your rolled oats are certified gluten free.
You can substitute peanut butter with sunflower seed butter for a nut-free version.
Adjust the sweetener level based on the sweetness of your protein powder.
These are excellent low sugar energy bars if you use a low-carb sweetener instead of maple syrup.