Cooking and Serving: 10 minutes | 10 bars
Ingredients
Key benefits of this recipe | How to make homemade protein bars | Ingredient substitutions
Description
Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 10 bars
Ingredients
Key benefits of this recipe
How to make homemade protein bars
Expert tips
Ingredient substitutions
Ingredient substitutions
Homemade Protein Bars Recipe
Flavor Variations
Instructions
KEY BENEFITS OF THIS RECIPE
Rich & soft texture – Like a brownie, but better for you.
Totally customizable – Use oats or coconut, nut butter or dates, chocolate or.
Naturally nutritious – 13g protein, whole grains, no refined sugar.
Easy to make ahead – No baking required; fridge-ready in an hour.
Saves money – Make a week’s worth of bars for less than a store-bought pack.
stack of 3 homemade protein bars two covered in chocolate with a piece of.
of 3 homemade protein bars two covered in chocolate with a piece of chocolate on.
RECIPE INGREDIENTS
This recipe has two base versions: one made with dates (nut-free), and one with.
peanut butter (no dates). Both share a set of core ingredients, with a few.
unique to each version.
homemade protein bars overhead image of ingredients for dates version in small.
bowls with identifying words.
protein bars overhead image of ingredients for dates version in small bowls with.
In the dates version only (nut-free).
Dates: The sticky binder for this version. Medjool dates work best for.
moisture and rich caramel flavor. If using drier Deglet Noor dates, soak them.
in hot water for 10 minutes first.
Vanilla: Adds flavor depth and rounds out the natural sweetness.
homemade protein bars overhead image of ingredients for peanut butter and cocoa.
powder version in small bowls with identifying words.
protein bars overhead image of ingredients for peanut butter and cocoa powder.
version in small bowls with identifying words.
In the peanut butter version only.
Nut butter: Use a no-stir variety like Jif, Skippy, or Barney Butter for.
structure. Avoid drippy natural nut butters. Wow Butter works for a nut-free.
Cocoa powder: Deepens the chocolate flavor and helps thicken the mixture.
Dutch-processed is best, but natural works, too.
Oats or oat flour – Ground oats form the base. You can use oat flour instead:.
250g = 2 cups + 1 heaping tablespoon.
Protein powder – Use your favorite; flavored powders add taste, whey protein.
isolate adds the most protein per scoop.
Maple syrup – Adds sweetness and helps the bars bind. Honey works too, but.
Milk – Adds moisture and helps everything come together. Add slowly so the.
Salt – Balances sweetness and enhances flavor.
Chocolate – Optional but recommended! Use unsweetened in the base for.
richness, and sweetened for coating or drizzle, if adding.
Brown homemade protein bars made with chocolate drizzle made with protein bar.
recipe on white surface.
homemade protein bars made with chocolate drizzle made with protein bar recipe.
HOW TO MAKE HOMEMADE PROTEIN BARS
Step 1: Process the base.
Grind oats into flour in a food processor (or use oat flour).
Add protein powder, maple syrup, melted unsweetened chocolate, and milk.
pitted Medjool dates (for the date version), or.
cocoa powder and nut butter (for the nut butter version).
Oats and salt in food processor bowl.
and salt in food processor bowl.
Ground oats in food processor bowl.
oats in food processor bowl.
Wet ingredients for protein bars made with medjool dates and chocolate in food.
ingredients for protein bars made with medjool dates and chocolate in food.
Wet ingredients for protein bars made with peanut butter and chocolate in food.
ingredients for protein bars made with peanut butter and chocolate in food.
Step 2: Blend & adjust.
Process just until the mixture clumps together and holds its shape.
If it’s too dry, add milk slowly, 1 tsp at a time.
Step 3: Press & chill.
Press the mixture firmly into a lined pan in an even layer.
Chill for at least 1 hour in the fridge (or 20 minutes in the freezer).
Measuring cup pouring milk into food processor chute.
cup pouring milk into food processor chute.
Hand holding processed dough for protein bars above food processor.
holding processed dough for protein bars above food processor.
Square metal baking tin with brown protein bar mixture.
metal baking tin with brown protein bar mixture.
Hand pressing small handheld roller on protein bar mixture in metal baking pan.
pressing small handheld roller on protein bar mixture in metal baking pan.
Step 4: Slice & finish.
Cut into bars using a sharp knife.
Optional: drizzle or dip in melted chocolate, then let set at room.
8 brown protein bars with chocolate drizzle on top on white paper.
brown protein bars with chocolate drizzle on top on white paper.
Stacks of 2 and 3 rectangular brown protein bars with chocolate drizzle.
of 2 and 3 rectangular brown protein bars with chocolate drizzle.
EXPERT TIPS
Don’t skip the binder.
Every version needs ingredients that bind—like dates, nut butter, or chocolate.
Without them, the bars won’t hold together.
No oven, but texture still matters.
Since there’s no baking, the mixture needs to feel firm and cohesive before it.
goes into the pan. Aim for tacky, not sticky or crumbly.
These bars need at least 1 hour in the fridge to firm up fully. Don’t rush.
it—warm bars won’t slice cleanly or hold their shape.
Too much liquid = soft bars that won’t set. Always add milk a little at a time,.
just until the mixture clumps together.
Two brown chocolate-coated cake-like bars with the ends cut off on brown paper.
brown chocolate-coated cake-like bars with the ends cut off on brown paper with.
INGREDIENT SUBSTITUTIONS
Use dairy free milk, chocolate, and protein powder (like a plant-based option),.
Swap oats with wide coconut chips or buckwheat groats. They fill a similar.
volume and texture role. Read more about a substitute for oats.
Use a sugar-free maple syrup alternative like Lakanto, but start with a bit.
less—it’s sweeter than maple syrup. Also check your nut butter for added sugars,.
and your chocolate coating at the end.
Looking for a softer snack without protein powder? Try my protein balls recipe.
—no food processor needed,.
and there’s even a grain-free version.
INGREDIENT SUBSTITUTIONS
chocolate and peanut butter homemade protein bars covered in chocolate coating.
in a pile on white plate, with front 3 bars cut in half to reveal inside.
and peanut butter homemade protein bars covered in chocolate coating in a pile.
on white plate, with front 3 bars cut in half to reveal inside.
HOMEMADE PROTEIN BARS RECIPE
Prep Time: 10 minutes mins.
Chilling time: 1 hour hr.
Total Time: 10 minutes mins.
stack of 2 protein bars with chocolate coating on brown paper.
of 2 protein bars with chocolate coating on brown paper.
These homemade protein bars are no-bake, easy to customize, and taste better.
than store-bought—at a fraction of the cost.
EQUIPMENT
Food processor fitted with steel blade.
FOR THE DATE VERSION
2.5 cups (250 g) old-fashioned rolled oats, (gluten free if necessary).
1 scoop (36 g) protein powder, (gluten free if necessary) 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.
8 ounces bittersweet chocolate, chopped and melted (optional, for coating).
FOR THE NUT BUTTER VERSION
2.5 cups (250 g) old-fashioned rolled oats, (gluten free, if necessary).
1 ½ scoops (54 g) protein powder, (gluten free, if necessary) 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, no stir 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 fluid ounces) 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).
Line an 8-inch square baking pan or standard 9-inch x 5-inch loaf pan with.
parchment paper or nonstick aluminum foil, and set it aside.
TO MAKE THE DATE VERSION
Process oats in a food processor until they form a fine flour.
Add protein powder, dates, maple syrup, vanilla, salt, milk, and (optional).
melted unsweetened chocolate.
Process until the mixture clumps and feels tacky, not sticky. Add milk 1 tsp.
Press into the prepared pan in an even layer and smooth the top.
Chill until firm—about 1 hour in the fridge or 20 minutes in the freezer.
Slice into 10 bars. Dip or drizzle with melted chocolate if using and allow.
Wrap individually and refrigerate.
TO MAKE THE NUT BUTTER VERSION
Process oats in a food processor until they form a fine flour.
Add protein powder, cocoa powder (or more protein powder), nut butter, maple.
syrup, salt, milk, and melted chocolate (or the maple syrup/nut butter.
Process until the mixture clumps and feels tacky, not sticky. Add milk 1 tsp.
Press into the prepared pan in an even layer and smooth the top.
Chill until firm—about 1 hour in the fridge or 20 minutes in the freezer.
Slice into 10 bars. Dip or drizzle with melted chocolate if using, and allow.
Wrap individually and refrigerate.
TO MAKE THE NUT BUTTER VERSION
Process oats in a food processor until they form a fine flour.
Add protein powder, cocoa powder (or more protein powder), nut butter, maple.
syrup, salt, milk, and melted chocolate (or the maple syrup/nut butter.
Process until the mixture clumps and feels tacky, not sticky. Add milk 1 tsp.
Press into the prepared pan in an even layer and smooth the top.
Chill until firm—about 1 hour in the fridge or 20 minutes in the freezer.
Slice into 10 bars. Dip or drizzle with melted chocolate if using, and allow.
Wrap individually and refrigerate.
Notes
Nutritional facts – Nutrition is based on 1 of 10 bars made from the nut butter
version, using whey protein and no chocolate coating. Values are approximate and
for general guidance only.
More flavors – For flavor ideas—like using fruit powder or switching up the nut
butter—see the Flavor Variations section below the recipe.
Cholesterol: 8mg | Sodium: 155mg | Potassium: 359mg | Fiber: 6g | Sugar: 8g |
Vitamin A: 22IU | Calcium: 65mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an
overhead image of 8 homemade protein bars covered in chocolate and one without
chocolate on wrinkled brown paper
image of 8 homemade protein bars covered in chocolate and one without chocolate
on wrinkled brown paper
For a milder flavor, use unflavored or vanilla protein powder and skip the
melted chocolate. In the nut butter version, try cashew butter—it lets the
chocolate shine without overpowering.
Swap the cocoa powder for freeze-dried fruit powder (like strawberry or
raspberry). You can buy it pre-ground or grind whole freeze-dried fruit in a
simple blender or food processor yourself.
Replace the protein powder with collagen peptides for a nutritional lift without
added flavor. I like Perfect Hydrolyzed Collagen Peptides and Vital Proteins
I love the date version with melted unsweetened chocolate in the bars and a
drizzle of melted chocolate on top. For even more chocolate, press in 1 to 2
ounces of mini chocolate chips after smoothing the mixture in the pan.
A single rectangular brown bar with white speckles covered in a chocolate
drizzle on a white table
single rectangular brown bar with white speckles covered in a chocolate drizzle
Store wrapped or in a sealed container for up to 2 weeks. The bars are ready to
eat straight from the fridge—no need to let them come to room temperature.
Freeze for up to 3 months. Defrost in the refrigerator or at room temperature
YOUR PROTEIN BAR QUESTIONS, ANSWERED
How long does it take to make your own protein bars?
Just 10 minutes of active time—plus at least 1 hour in the fridge to firm up.
The longest part might be cleaning the food processor!
Can I make homemade protein bars without peanut butter?
Yes! Use the date-based version in the recipe—no nut butter needed. Or use a
peanut-free nut or seed butter like almond, cashew, or WowButter.
Why won’t my protein bars set up?
You may have added too much liquid. Try processing extra oats into a powder and
mixing them in to firm things up.
Can I double the recipe?
Yes—just use a 9×13-inch pan instead of an 8-inch square. The bars may need
slightly more chilling time to firm up completely.
Can I use a different protein powder?
Absolutely. Whey, plant-based, or collagen powders all work—just keep in mind
that flavored powders will change the taste.
A single chocolate protein bar with a drizzle and an overhead image of chocolate
coated homemade protein bars
single chocolate protein bar with a drizzle and an overhead image of chocolate
coated homemade protein bars
Ingredients for protein bar recipe including pitted dates, melted chocolate,
oats, maple syrup, and white powder and uncut brown bars in a square metal pan
lined with brown paper all on a white background
for protein bar recipe including pitted dates, melted chocolate, oats, maple
syrup, and white powder and uncut brown bars in a square metal pan lined with
brown paper all on a white background