No bake protein bars

Have you tried to make your own protein bars or any bars for that matter? These no bake protein bars are terrific. I have not found a protein bar that I have liked especially given the fact that most are full of sugar. 

No bake protein bars- Gluten free and vegan

It is very easy to make your own protein bars. I think I am going to start doing them much more often. Store bought protein bars not only are expensive but most are full of sugar and have weird ingredients.

For this version I added hemp seeds. I got the ingredients from my friend’s at Bob’s Red Mill. I truly love all their products. I wish I lived closer to their factory so that I could visit! Maybe one day. They have a vast array of products and many are gluten free. I suggest you take a look a browse their many options.

These no bake protein bars are truly packed with goodness. I have started using hemp seeds a lot more lately. My husband loves them and these bars were one of his favorite bars ever. I actually had to tell him to stop eating them so the rest of us could get a taste. Really, I sometimes have to partition what I cook and bake. So annoying!

If you don’t like peanut butter you can use any other butter of your choice. I sometimes use cashew butter which is equally good.

These no bake protein bars are great for on the go or as a snack. I actually pack these for my kids to school. They love them. Did I mention they are also gluten free and vegan?

Well if you haven’t started making your own bars I strongly suggest you do. You will save loads of money, have more bars at your disposal and they will be way healthier than store bought.

I hope you like this recipe.

Enjoy!

No bake protein bars- Gluten free and veganNo bake protein bars- Gluten free and vegan

Here you can see the ingredients prior to mixing. You can use a spatula which will take longer and some muscle strength or you can use a stand up mixer.

No bake protein bars- Gluten free and vegan

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No bake protein bars

Miryam's original recipe

Yield: 8-10 bars

Total Time: 15 minutes

Ingredients:

 

Directions:

Line a 9 by 5 loaf baking pan with unbleached parchment paper and set aside.

In a stand up mixer or mixing bowl add all the ingredients and mix until combine. With a spatula, evenly press this mixture on the prepared baking pan and let it sit in the refrigerator for at least 3-4 hours until it sets. Cut into bars or squares.

Store in the refrigerator covered for up to 1 week.

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10 comments

  1. Peanut butter and oatmeal….good match! I love it.

  2. How did the next batch turn out when you bumped up the peanut butter and left out the butter?

  3. Anonymous,

    I have not been able to make another batch just yet and keep experimenting on this recipe but when I do I will post the result :-)

    Thanks for checking my blog

  4. I just made these, and although the taste is fabulous, the dough was very dry & crumbly. The cookies fell apart when I took them out of the oven as well. I didn’t use butter, just the extra peanut butter like you were thinking of trying. I think I will retry the recipe and sub in honey for one of the sugars. Seems like that would have more holding power.
    They ARE very very tasty, though, and I’m determined to make them work :)

  5. Anonymous,

    I am so sorry the cookies didn’t work for you. I hope they didn’t go to waist, I hate trowing food away :-(

    Make sure you don’t over cook them for even one minute. Also, I think the honey will work fabulously as a substitution, and like you said, the dough may hold better for you :-)

    Let me know how they turn out.
    I am going to also try to make them next week and see how it goes by doing something different and see if the dough improves. If I get to make it again I will let you know by posting the ingredient alterations on the blog.

  6. Hi!
    Thanks so much for your swift reply! The cookies are still good even if they’re quite fragile.
    I will certainly try them again only using the honey instead of the white sugar. I really love the idea of not using any butter at all. I also used all natural peanut butter so not sure if that makes any difference.
    I only baked them for 6 minutes and that seemed perfect.
    Anyway, thanks again. I love this site and am looking forward to testing more of your recipes.

  7. O.k., so I made these again, only this time I subbed in honey for the white sugar. The texture was much better; the cookies held together and stayed together. The taste is compromised a bit on account of the honey so I think next time around I’ll not use so much honey, maybe use some butter. It’s fun playing with the recipe anyway. It’s all good :)

  8. i used apple sauce instead of the oil and creamy peanut butter – omg these are good!

  9. Earlier today I searched for “oatmeal cookies” on Foodgawker and when I saw this picture, I thought, “Whose are these?! Such a pretty picture.” And then it was you! True story. :D

  10. Texanerin, cool thanks!
    I have not made these ones in for ever. I need to experiment with the recipe and make them better, I hope they are not to dry!!

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