20 Fabulous Homemade Protein Bar Recipes

(Last Updated On: August 3, 2018)

Protein bars make a great on the go snack, but the commercial offerings are often tasteless, and don’t provide good nutrition. You can rectify those problems by making your own delicious bars at home.

These bars are super to easy to make, and if there are any ingredients that you don’t like in the following recipes, it’s easy to substitute them with something that you do enjoy.

1.  Almond Butter Protein Fudge

INGREDIENTS

  • ½  cup vanilla flavoured protein powder
  • 2 tablespoons coconut flour
  • ½  cup creamy almond butter
  • 4 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2-3 tablespoons chocolate chips, for melting

DIRECTIONS

  1. Mix coconut flour and protein powder. Set aside.
  2. In a saucepan on medium heat, melt the almond butter, coconut oil, and maple syrup together.
  3. Remove pan from heat and pour contents into the dry mixture.
  4. Stir until all is combined.
  5. Line a medium-sized freezer container with parchment paper.
  6. Pour the mixture into it, and use a spatula to spread it out evenly, then press down firmly.
  7. Put chocolate into a bowl and heat in a microwave on high in 20 second intervals, mix between each.
  8. Drizzle the melted chocolate over the fudge using a spoon.
  9. Put container into the freezer until hardened.
  10. Remove from freezer and cut into bars.

 

2. Healthy Homemade Cookies & Cream Protein Bars

INGREDIENTS

  • ¾  cup coconut butter, softened until spreadable
  • 1½  tablespoons cashew butter
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 scoops vanilla protein powder
  • 3 tablespoons dark chocolate chunks

DIRECTIONS

  1. Line a 6”x4” loaf pan with parchment paper and set aside.
  2. Combine softened coconut butter, honey, cashew butter, and vanilla extract.
  3. Stir until fully blended and smooth.
  4. Mix in protein powder and chocolate.
  5. Pour the mixture into pan.
  6. Spread mixture and press down to flatten.
  7. Cover and freeze for at least 20 minutes.
  8. Slice into 8 bars.

 

3. Strawberry Ripple Protein Bars

INGREDIENTS

  • 2 ounces freeze-dried strawberries
  • 2 ounces unsweetened shredded coconut
  • 2 ounces unflavoured whey protein
  • ½  teaspoon vanilla
  • ¼ cup unsweetened coconut or almond milk
  • 3 ounces dark chocolate

DIRECTIONS

  1. Finely grind the strawberries in a food processor.
  2. Add the coconut and vanilla, and whey.
  3. Process until the mixture until there only small pieces of berry or coconut.
  4. Add the milk and process until everything starts to come together.
  5. Line a loaf tin with silicone paper and press the mixture into the tin.
  6. Cover and refrigerate until firm, then cut into bars.
  7. Put the chocolate into a bowl and microwave for about 60 seconds.
  8. Stir the chocolate until melted.
  9. Keep on stirring as it cools.
  10. Coat each bar in chocolate and put on a tray to set.

4. Raspberry – Chocolate Protein Bars

INGREDIENTS

  • ½ cup peanut or almond butter
  • ⅓ cup blue agave or honey
  • 1 cup instant rolled oats
  • ¼ cup chocolate protein powder (I use CytoSport 100% whey)
  • ¼ cup flaxseed
  • ½ cup raspberries

DIRECTIONS

  1. Mix peanut butter and honey or agave in a small pan over a low heat.
  2. Stir until smooth.
  3. Pour in oats, protein and flaxseed.
  4. Take off heat.
  5. Stir until totally mixed.
  6. Gently fold in raspberries.
  7. Spread into a (9×5 inch) loaf pan and press down.
  8. Put in freezer for 1 hour.
  9. Take mixture out of freezer and cut into long bars.

5. No-Bake Vegan Cherry Vanilla Protein Bars

INGREDIENTS

  • 1 cup oats
  • ⅓ cup ground flaxseed
  • ⅓ cup unsweetened shredded coconut
  • 3 scoops vanilla plant-based protein powder (whey will not work)
  • ½ cup almond butter
  • ¼ cup pure maple syrup
  • 1 tablespoon almond milk
  • 1 tablespoon vanilla extract
  • ⅓ cup dried cherries or cranberries

DIRECTIONS

  1. Line a loaf pan with parchment paper. Set aside.
  2. Put oats, ground flax, coconut and protein powder in a food processor and blend until the mixture is powdery.
  3. Put mixture into a medium mixing bowl.
  4. Add in almond butter, almond milk, maple syrup, and vanilla, stirring until combined.
  5. Fold in cherries.
  6. Pour mixture into lined loaf pan. Press down firmly until flat and smooth.
  7. Freeze for at least 30 minutes before slicing into 9 to 10 bars.

Crispy Peanut Butter Protein Bar Recipe

6. Crispy Peanut Butter Protein Bar Recipe (Chocolate-Dipped!)

INGREDIENTS

  • ½  cup crisp brown rice cereal
  • ¼  cup quick cooking rolled oats
  • ¼  cup chocolate whey protein powder
  • ¼  cup crunchy peanut butter
  • 2 tablespoons honey
  • 2 tablespoons unsweetened coconut milk (or other milk)
  • ⅛  teaspoon fine sea salt
  • ⅓  of a dark chocolate bar

DIRECTIONS

  1. Mix the dry ingredients in a large bowl.
  2. Add in the peanut butter, milk and honey.
  3. Put the mixture on a large piece of greased parchment paper.
  4. Flatten the mixture so that it is in a rectangular shape.
  5. Put in the refrigerator for an hour.
  6. Once chilled, cut into four bars, then melt the chocolate.
  7. Dip one end of the bars in the chocolate, then place back on the parchment paper and put them back in the fridge for 15-20 minutes.

 

7.  Garbanzo Bean Brownies

INGREDIENTS

  • 1¼  cups dark chocolate chips
  • 1 can garbanzo beans, rinsed and drained
  • 2 eggs
  • ¼ teaspoon cinnamon
  • 2 tablespoons cacao powder
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • ½  cup packed brown sugar
  • ½  teaspoon of baking powder
  • ½ teaspoon salt
  • confectioner’s sugar for garnish, optional

DIRECTIONS

  1. Add chocolate chips to a small pan and heat over medium low.
  2. Stir until chips are melted.  Set aside.
  3. Preheat the oven to 325 degrees F.
  4. Add all ingredients apart from melted chocolate to a food processor and blend until smooth.
  5. Add the chocolate and blend until mixed.
  6. Line an 8” x 8” baking tin with parchment paper.
  7. Pour the mixture into the lined dish and level out.
  8. Bake for 30 minutes.
  9. Allow to cool a few minutes then cut brownies into bars and garnish with powdered sugar.

8. No-Bake Mint Chocolate Protein Bars

INGREDIENTS

  • 1 cup of dates
  • 1 cup of nuts
  • ¾  cup protein powder
  • ¼  cup cocoa powder
  • ½  teaspoon peppermint extract
  • 2 tablespoons almond milk
  • ½  teaspoon sea salt

DIRECTIONS

  1. Put dates in food processor and process until pea sized.
  2. Add nuts and process until nuts and dates are finely ground.
  3. Add cocoa powder, protein powder, salt, peppermint extract and almond milk and process until combined.
  4. Line a 9 x 9 inch baking tin with plastic wrap.
  5. Put mixture into dish and flatten out.
  6. Put in freezer for 15 mins.
  7. Remove from freezer and cut into 12 bars.

9. Homemade No-Bake Protein Bars

INGREDIENTS

  • 4½  cups uncooked oatmeal
  • 1⅓  cups peanut butter
  • 1 cup coconut cream or milk
  • 5 scoops whey vanilla protein powder

DIRECTIONS

  1. Whisk coconut cream and protein powder until smooth.
  2. Add in the peanut butter and blend well.
  3. Add oatmeal and stir well.
  4. Put the mix in a dish and flatten out.
  5. Chill in the fridge for a minimum of 2 hours then cut into 16 bars.

10. Tropical Quinoa Homemade Protein Bars

INGREDIENTS

  • ¼  cup macadamia nuts finely chopped
  • ¾  cup quinoa uncooked
  • ¼  cup unsweetened coconut flakes
  • ⅔  cup sodium-reduced chickpeas drained and rinsed (128g)
  • ⅓  cup dried pineapple finely chopped
  • ¼  cup vanilla whey protein powder
  • ¼  teaspoon salt
  • ¼  cup white chocolate chips
  • zest of 1 large lime
  • ⅓  cup honey
  • 1 tablespoon coconut oil
  • 1 large egg white

DIRECTIONS

  1. Preheat oven to 350 F and line an 8” x 8” pan with parchment paper.
  2. Put the chopped nuts and quinoa onto a baking tray and bake for 10 minutes.
  3. Sprinkle the coconut on top and bake a further 2 minutes.
  4. Gently press the chickpeas to remove the skins and then place into a large bowl.
  5. Mash the chickpeas with a fork. Make them as soft as you can.
  6. Add the nut/quinoa mixture, protein powder, the dried pineapple, chocolate, salt, and lime zest and stir until well mixed.
  7. Heat the honey and coconut oil in a microwave for about 1 minute.
  8. Add the honey and egg white mixture to the quinoa mix and blend well.
  9. Put the mixture into the baking tin and firm down well.
  10. Turn oven temperature to 300 degrees and bake for 45 mins.
  11. Let cool completely before slicing into bars.

Chewy Superfood Hemp Protein Bars

11. Chewy Superfood Hemp Protein Bars

INGREDIENTS

  • 1½ cup hemp protein powder, chocolate flavor
  • ½ cup hemp hearts, shelled
  • ½ cup cocoa powder
  • ½ cup walnuts, ground into a coarse flour
  • ½ cup pumpkin seeds, whole
  • ¼ cup chia seeds, ground
  • ¼ cup dried mulberries
  • 2 tablespoons cacao nibs (optional)
  • 2 tablespoons spirulina powder
  • ¼ teaspoon pink Himalayan salt
  • dash of ground cinnamon
  • 1½-2 cups dates, about 20 pitted
  • ½ cup dried tart cherries
  • 5 tablespoons coconut oil, melted
  • 1 heaping tablespoon almond butter
  • ½ cup water (start with ¼ and add gradually)
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Grind walnuts and chia seeds coarsely.
  2. Pour into a mixing bowl and add hemp powder, hemp hearts, cocoa, pumpkin seeds, mulberries, cacao, and seasonings. Set aside.
  3. Blend all wet ingredients in a food processor.
  4. Mix wet ingredients with dry ingredients in the large mixing bowl.
  5. Use your hands to combine the mixture.
  6. Spread the protein bar mixture into a 8” x 8” parchment lined pan, firmly press the mixture into an even layer.
  7. Chill for 2 hours in the fridge.
  8. Cut into 12 bars.

12. Banana Bread Protein Bars

INGREDIENTS

  • ⅔  cup gluten-free rolled oats
  • ½  cup raw buckwheat groats
  • ½  cup chopped walnuts
  • ¼  cup shredded unsweetened coconut
  • 3 tablespoons chia seeds
  • 3 tablespoons mini dark chocolate chips
  • ¼  teaspoon cinnamon
  • ¼  teaspoon fine grain sea salt
  • ¾  cup mashed ripe banana (about 2 small-medium)
  • ½  cup natural smooth peanut butter
  • ¼  cup coconut nectar syrup (or brown rice syrup)
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350F and line an 8” x 8” pan with parchment paper.
  2. Put buckwheat groats into a food processor and blend on high to a fine flour.
  3. Combine all dry ingredients in a large mixing bowl.
  4. Mash bananas and then mix with all the wet ingredients.
  5. Combine the wet mix and the dry mix. stir well.
  6. Pour into prepared pan. make sure it’s even.
  7. Bake for 25 minutes, until the edges are golden.
  8. Cool in the pan before slicing into bars.

13. Fudge Brownie Chocolate Protein Bars

INGREDIENTS

  • 1½  cups black beans
  • 3 tablespoons dutch or regular cocoa powder
  • 7 tablespoons chocolate protein powder
  • ¼  teaspoon salt
  • ⅓  cup pure maple syrup or agave or honey
  • 2 tablespoons sugar
  • 3½  tablespoons coconut or vegetable oil
  • 1 tablespoon pure vanilla extract
  • ½  teaspoon baking powder
  • ⅓  cup to ⅔  cup chocolate chips

DIRECTIONS

  1. Preheat the oven to 350 F.
  2. Mix all ingredients apart from chips in a food processor until completely smooth.
  3. Fold in the chocolate chips.
  4. Pour into a greased or lined 8” × 8” baking pan.
  5. Bake for 15 to 16 minutes.
  6. Let cool then refrigerate overnight.
  7. Cut into bars.

14. High Protein Candied Ginger Cheesecake Bars

INGREDIENTS

Base

  • ½ cup almond meal
  • ½ cup flaxseed meal
  • ½ cup quinoa flakes
  • ¼ cup coconut flour
  • ¼ cup unsweetened shredded coconut
  • ½ cup date paste
  • ⅓ cup (3) egg whites
  • 1 ounce candied ginger, chopped
  • ¼ teaspoon salt

Cheese Filling

  • 1½ cup 1% fat cottage cheese
  • 1 cup fat free plain Greek yogurt
  • 1 cup low fat cream cheese
  • ½ cup coconut butter
  • ¼ cup coconut oil
  • 4 scoops vanilla flavored whey protein powder
  • 2 ounces candied ginger, finely chopped
  • 1 vanilla bean
  • ¼ cup unpasteurized liquid honey
  • ⅓ ounce sheet gelatin

DIRECTIONS

  1. Add all base ingredients to food processor and pulse until well blended and mixture sticks together.
  2. Put in 8” x 8” baking dish lined with parchment paper. Set aside.
  3. Cover the sheet gelatin in cold water leave to soak.
  4. Add all filling ingredients to food processor, except for the vanilla, honey and gelatin. Process until well combined.
  5. Slice the vanilla bean in half to scrape out the seeds. Add them to the cheese mixture and blend in.
  6. In a saucepan heat honey up without allowing it to boil.
  7. Take gelatin out of water and squeeze to remove excess water.
  8. Add gelatin to the warm honey and stir until melted.
  9. Add to the cheese filling and process until incorporated.
  10. Pour over the crust.
  11. Refrigerate for a minimum of 6 hours before cutting into 16 squares.

15. Strawberry Limeade Protein Bars

INGREDIENTS

Crust

  • 1 scoop vanilla whey protein powder
  • ½ cup oat flour
  • ¼ cup almond meal flour
  • ¼ cup coconut oil, melted

Filling

  • 2 scoops vanilla whey protein powder
  • ½ cup lime juice
  • ¼ cup xylitol
  • 2 eggs
  • 1 egg white
  • ½ cup sliced strawberries

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Spray an 8” x 8” baking tin with non-stick spray and set aside.
  3. Combine all crust ingredients in a mixing bowl stir until combined.
  4. Put the crust mixture into baking tin and press down firmly.
  5. Bake in the oven for 10 minutes.
  6. Blend all the filling ingredients, except strawberries, in a food processor until smooth.
  7. Pour filling onto crust.
  8. Put sliced strawberries on top.
  9. Bake for another 20 to 24 minutes.
  10. Let cool in the fridge for 3 hours.
  11. Slice into 16 squares.

16. High Protein Chewy Granola Bars

INGREDIENTS

  • 2 cups rolled oats
  • ½  cup vanilla protein powder
  • 1 tablespoon ground flax
  • 1 tablespoon oat bran
  • 1 teaspoon cinnamon
  • ¼  teaspoon sea salt
  • ⅓  cup peanut butter
  • ¼  cup grapeseed or coconut oil
  • ¼  cup agave nectar or honey
  • 2 tablespoons light brown sugar
  • ½  cup vanilla soymilk
  • 1 teaspoon vanilla extract
  • ⅓  cup mini chocolate chips
  • ⅓  cup shredded coconut
  • ⅓  cup sliced almonds

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Coat a 7” x 11” baking tin with cooking spray. Set aside.
  3. Combine protein powder, oats, flax, oat bran, cinnamon and salt in a large mixing bowl. Set aside.
  4. Mix together peanut butter, agave nectar, brown sugar, grapeseed oil, soy milk and vanilla in a medium bowl.
  5. Combine wet ingredients with the dry ingredients and stir until well blended.
  6. Fold in chocolate chips, coconut and almonds.
  7. Pour mixture into the baking tin.
  8. Spread the mixture out evenly pressing down firmly.
  9. Bake at 350 degrees F for 20 minutes.
  10. Allow to cool in pan before cutting into bars.

17. No-Bake Berry Coconut Almond Protein Bars

INGREDIENTS

  • 1 cup almond butter
  • ½  cup honey
  • 1 cup vanilla protein powder
  • ½  cup gluten free oats
  • 1 teaspoon glucomannan fiber
  • ¼  cup dried blueberries
  • ¼  cup dried cranberries
  • ⅓  cup almonds, finely chopped or slivered
  • ⅓  cup flaked unsweetened coconut

DIRECTIONS

  1. Melt the almond butter and honey in a microwave for 30 seconds.
  2. Stir, and microwave for another 30 seconds.
  3. Mix in protein powder, oats and glucomannan fiber.
  4. Add the dried blueberries and cranberries.
  5. Press mixture into a 9” x 7” baking pan lined with parchment paper.
  6. Lightly toast the sliced almonds and coconut in a small pan.
  7. Sprinkle the almonds and coconut onto the dough, press the mixtures together.
  8. Cool in the refrigerator for 1 hour then cut into bars.

18. Bounty or Mounds Protein Bars

INGREDIENTS

Coconut Mixture

  • 1 cup sweetened shredded coconut
  • 1 cup unsweetened shredded coconut
  • ½ cup whey protein, vanilla (or ¼ cup or ½ cup vegan vanilla protein for non-dairy)
  • ¼ cup honey
  • 2 tablespoons butter (or for dairy free use Earth Balance, margarine or coconut oil)

Chocolate Coating

  • ¾ cup semi-sweet chocolate chips
  • 2 teaspoon coconut oil
  • pinch of salt (optional)

DIRECTIONS

  1. In a large bowl, mix together the unsweetened coconut, sweetened coconut and whey protein. Stir well.
  2. Melt the butter and honey together.
  3. Add the warmed honey and butter mixture to the coconut mixture and stir well.
  4. Squeeze into a small bars and place on a cookie sheet lined with parchment paper.
  5. Put in the fridge.
  6. Melt the chocolate chips and coconut oil, stir in the pinch of salt if using.
  7. Using a fork, dip each bar in chocolate, letting the excess chocolate drip back, then return to cookie sheet.
  8. Put in the freezer for 10 minutes.

19. Chewy Granola Protein Bars

INGREDIENTS

  • 1 cup rolled oats
  • ½ cup protein powder
  • 1 cup pitted dates
  • ½ cup almond butter
  • ⅓  cup honey
  • 1 teaspoon vanilla extract
  • ½ cup almonds
  • ½ cup dried cranberries

DIRECTIONS

  1. Crush the almonds.
  2. Blend the dates in a food processor then add the oats, protein powder, crushed almonds and dried cranberries.
  3. Put the almond butter, vanilla and honey in a small pan and heat slowly until combined.
  4. Pour this over the dry mix and stir well.
  5. Line an 8” x 8” baking pan with parchment paper and press the mixture into it.
  6. Place in the refrigerator for 30 minutes.
  7. Cut the mixture into 8 equal bars.

20. Carrot Cake Oatmeal Protein Bars

INGREDIENTS

  • 1 cup rolled oats
  • 2 scoops vanilla protein powder
  • 6 tablespoons coconut flour
  • 2 teaspoons ground cinnamon
  • ⅛  teaspoon salt
  • 1½  tablespoons coconut oil
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 3 ounces sugar free syrup
  • 3 ounces carrots
  • white chocolate chips and/or raisins *optional

Cream Cheese Frosting:

  • 2 tablespoons fat free cream cheese
  • ¼  container fat free vanilla Greek yogurt
  • ½  teaspoon vanilla extract

DIRECTIONS

  1. Put carrots off to the side.
  2. Add all dry ingredients into a bowl and mix together.
  3. Add all wet ingredients into another bowl and mix together.
  4. Mix your wet ingredients into your dry ingredients.
  5. Grate the carrots.
  6. Fold the carrots into the mixture.
  7. Chill the dough in the fridge for 30 minutes.
  8. Line a baking tray with parchment paper.
  9. Shape into bars or cookies on the sheet.
  10. Bake them on 325F for 15 minutes.
Written by Irina Radosevic MD
Irina graduated from the University of Belgrade, School of Medicine as a Doctor of Medicine (MD) and spent over 3 years working in the Clinical Hospital Center Zvezdara, in the Department of Emergency Medicine. She also undertook a postgraduate in Cardiology from the same University and had previously worked for over a year as a Physician and Nutritionist Dietitian for the Fitness club Green Zone. She eventually left her chaotic but fulfilling job in the ER to pursue her passion of writing, travelling and mountain climbing which has included writing a first aid course for the alpine club of Belgrade. Irina currently works as a VA for PintMedia focusing on medical and travel writing. Feel free to connect with Irina on LinkedIn and FaceBook. Her CV can be seen here.