I’v never really been a fan of protein bars simply because I never had a reason to eat them. Whenever possible, I try to find whole real foods to eat, and I always come prepared! I find so many protein bars to be glorified candy bars with tons of unnecessary ingredients. 
But with a crazy month of traveling and school I knew I would need a quick simple bar that I can easily grab when in a pinch. I’v also been working with clients who needed something easy to eat after a workout. The key to making any type of portable food is keep it as REAL as possible… so thats what I did!
These are no bake bars, just make sure you leave yourself enough time to let them set. And feel free to switch up the nut butters and coconut! I’v made these bars with peanut butter and crushed peanuts and they were amazing! You can’t go wrong!
Recipe:
- 1 cup old-fashioned rolled oats
- 1 cup chopped almonds
- 1 cup puffed brown rice cereal
- 2 servings of vegan protein powder
- 1 cup shredded coconut
- 1/2 teaspoon ground cinnamon
- 1 cup pitted dates
- 3/4 cup water
- 3/4 cup creamy almond butter
- 1/2 cup dark chocolate lilly s brand stevia (melted, to drizzle)
Directions:
- In a large mixing bowl, combine rolled oats, chopped almonds, brown rice cereal, protein, coconut, cinnamon and salt
- In a medium sauce pan add the dates and water. Simmer over medium-low heat until the dates begin to break down, about 5-7 minutes.
- Stir the almond butter with the dates until everything is combined and smooth.
- Remove from heat and pour over the dry ingredients.
- Stir to fully combine dry and wet ingredients
- Pour into the 8 inch prepared pan that is sprayed with non-stick spray and lined with parchment
- Press down the mixture evenly in an 8 inch pan
- Optional drizzle with melted chocolate, crushed almonds and sea salt.
- Refrigerate for at least 60 minutes before cutting. Store in the freezer. You can cut them into 8 large bars or 16 smaller ones
I’m in training for my first marathon and I hate store bought bars too! I love all these ingredients and can’t wait to make them. PS. I found you on Instagram and I’m slightly obsessed with you recipes and picutres of your food so thank you for the much needed motivation! Amy G
Hey Amy!!!
Thank you! and thanks for the kind words! These bars are so much better than store bought bars! and so easy to make!
These bars looks so great! I’m so glad I stumbled upon your blog! I’m curious–if I only have non-vegan protein powder, do you think 2 servings is 2 scoops? (I also don’t know if all protein powders have the same size scoop!) Thanks for any help 🙂
Yes! two scoops of any protein powder should work!
What brand of protein powder do you use?
Regarding:
“Stir the almond butter with the dates until everything is combined and smooth.” —
Should I food process the dates after they’re softened?
And should I drain the water or incorporate it?
Thank you!
the dates and water should combine into a paste like form, the water will dissolve a little.If you want you can process the dates with a little less water around — 1/2 cup of water and the almond butter. And skip this step all together.
Hey there,
I’ve been looking for a good protein bar recipe. This looks fantastic! Would I be able to substitute puffed millet for the puffed brown rice cereal? I have a lot of puffed millet that I use for homemade KIND bars.
Thanks!
These are delicious! Thank you for sharing this recipe.
In direction #2, you say to mix several ingredients together, including salt, but salt is not listed under the ingredients. How much salt do we add under #2?
What is your go to favorite vegan protein to bake with! I love your recipes, but notice you sample many different brands! I was hoping to try several recipes with just one ” go to” vegan protein powder!!!!
hey! no favorites here i enjoy all the ones I use in my recipes each offering different flavors etc…cant go wrong with any I mention!