Best 20 Protein Bars Recipes

CHUCK'S PROTEIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl.
• Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish.
• Bake in preheated oven until browned, about 15 minutes.

HIGH-PROTEIN POWER BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Stir oats, flour, protein powder, and cinnamon together in a large bowl.
• Mix egg whites, applesauce, olive oil, and peanut butter together in another bowl. Add to the oat mixture and mix well. Fold in chocolate chips and sunflower seeds; batter will be quite thick. Spread into the prepared pan.
• Bake in the preheated oven until golden, about 30 minutes. Remove from the oven and let cool, 20 to 30 minutes. Cut into bars.

HOMEMADE NO-BAKE PROTEIN BARS

Steps:

• Line a 9x11-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• Place peanut butter, protein powder, and honey in a large bowl; mix with a wooden spoon to combine. Add goji berries, flax seeds, and oats, stirring well to combine. Spread mixture evenly in baking pan.
• Place baking pan in the refrigerator and chill until mixture is set, about 1 hour. Lift out of the baking pan; cut into 3-inch squares.

BANANA OATMEAL PROTEIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Mix oats, banana, protein powder, peanut butter, cranberries, 1/2 cup coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large mixing bowl; spread into prepared pan. Top with 1/4 cup coconut.
• Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until they set completely, at least 15 minutes.

HIGH-PROTEIN LOW-FAT GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
• Combine chickpeas and egg whites in a food processor; blend until well mixed.
• Pour chickpea mixture into a bowl. Add apple, oats, puffed wheat, applesauce, chocolate chips, honey, almond butter, cranberries, almonds, and cinnamon; stir until batter is evenly mixed.
• Drop tablespoonfuls of batter into the prepared muffin tin; press down to flatten.
• Bake in the preheated oven until sides are golden, about 12 minutes.

NO-BAKE PEANUT BUTTER BANANA PROTEIN BARS

Steps:

• Puree bananas, peanut butter, and honey in a food processor until smooth. Place mixture in a bowl and add oat flour, coconut flour, and pea powder. Stir until combined.
• Press into a 10-inch square pan and refrigerate until hardened, about 30 minutes.

PROTEIN BARS

Steps:

• Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
• Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
• In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

PEANUT BUTTER BANANA PROTEIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
• Spread oats out onto an unlined baking sheet in a thin layer, and toast until lightly browned, about 10 minutes; remove and allow to cool. Mix together the cooled oats, protein powder, whole wheat flour, and flax seed until thoroughly combined, and mix with peanut butter and honey. Mash the bananas into the mixture, and stir to combine. Press the dough down onto the parchment-lined baking sheet in a 1/2-inch layer.
• Bake in the preheated oven until the edges of the dough are golden brown, about 15 minutes; cut into bars while warm, and allow the bars to cool. Wrap bars in plastic wrap, and refrigerate until ready to use.

PROTEIN-PACKED BREAKFAST BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
• In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
• Divide the base dough equally between 4 medium bowls.
• Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
• Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
• Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
• Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
• Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
• Bake for 25-30 minutes, until the edges are slightly golden brown.
• Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
• Enjoy!

PEANUT BUTTER PROTEIN SNACK BARS

Steps:

• Line a 9x13-inch baking pan with parchment paper.
• Mix peanut butter, agave, brown sugar, and honey together in a microwave-safe bowl. Heat in the microwave until sugar dissolves, about 3 minutes. Stir in oats, cereal, milk powder, and protein powder; mix well. Pour into the prepared pan.
• Refrigerate for 1 hour. Cut into bars.

HOMEMADE PROTEIN BARS

Steps:

• Line a 9x11-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• Place peanut butter, protein powder, and honey in a large bowl; mix with a wooden spoon to combine. Add goji berries, flax seeds, and oats, stirring well to combine. Spread mixture evenly in baking pan.
• Place baking pan in the refrigerator and chill until mixture is set, about 1 hour. Lift out of the baking pan; cut into 3-inch squares.

NO-BAKE LOW-CARB PROTEIN BARS

Steps:

• 1. Mix all dry ingredients well.
• 2. Mix together almond butter and coconut oil in a small cup (if the oven is warm (not hot!) I place it in there for a minute to soften it before stiring.
• 3. Add almond butter and oil to dry ingredients and mix WELL (I actually use my hands to do this). The mixture will be rather dry and crumbly.
• 4. Add vanilla extract and water (I'd recommend adding water gradually, starting with 1/4 cup, so you don't overdo it) and mix well.
• 5. Grease a 9x9 pan (or similar size) and press dough into pan. I press for a few minutes with my hand to create a consistent thickness.
• 6. Chill in the fridge for several hours to set, then cut into approximately 6 pieces. Wrap each one individually for a quick snack, or store them with wax paper in-between.

CHOCOLATE PEANUT BUTTER OATMEAL PROTEIN BARS

Steps:

• preheat oven to 350 degrees.
• Mix all ingredients together, adding water slowly until you can get it all mixed, but not too wet.
• Push mixture into a 9x13 baking pan.
• Bake approximately 8-10 minutes, or until mostly dry.
• Let cool, and store in refrigerator. Cut into however many servings you like, based on size.

JAMIE EASON'S CARROT PROTEIN BARS

Steps:

• Preheat oven to 350 degrees.
• Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
• Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
• Add wet ingredients to dry ingredients and mix together.
• Spray glass pyrex dish with non-stick butter spray.
• Pour ingredients into dish.
• Bake 20-30 minutes.

NO-BAKE BANANA NUT PROTEIN BARS

Steps:

• Line an 8x8-inch pan with parchment paper or plastic wrap.
• Combine dates, banana, and vanilla extract in a large food processor until smooth, about 1 minute. Add 3/4 cup oats, walnuts, almonds, flax seed, cinnamon, and salt; blend.
• Scrape sides down and add remaining 1/4 cup oats and protein powder; process until mixture is well combined and thick, about 1 minute. Stir in chocolate chips.
• Spoon mixture into prepared pan; press into pan using wet hands until even.
• Freeze until solid, at least 2 to 3 hours. Slice into 10 bars.

PEANUT BUTTER OATMEAL PROTEIN BARS

Steps:

• Mix all dry ingredients together in a small mixing bowl.
• Add all wet ingredients together in a medium-sized microwave-safe bowl.
• Microwave for 30-60seconds.
• Mix the dry ingredients into the wet ingredients. Form a ball with the mixture.
• Spread out into a lined (I used wax paper) 9"x9" baking dish.
• Refrigerate for 2-3 hours until firm.
• Remove with the lining to a cutting board and cut into 10 pieces. Wrap in plastic wrap and store in the fridge for 2 weeks or up to 2-3 months in the freezer.

DANNY'S WHOLE30® PROTEIN BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x9-inch oven-safe glass baking dish.
• Combine almonds, sliced almonds, cashews, pistachios, and pumpkin seeds in the bowl of a food processor. Pulse on the 'coarse' setting until coarsely chopped. Pour 1/2 the mixture into a large bowl. Continue blending the remaining mixture in the food processor until nuts are finely chopped and have a flour-like consistency. Add to the bowl. Fold in dates, coconut, salt, cinnamon, and nutmeg and stir to combine.
• Add coconut oil and egg whites to the nut mixture in the bowl, folding until well incorporated. Transfer mixture to the prepared baking dish.
• Bake in the preheated oven until set, about 40 minutes.
• Remove and let cool to room temperature, about 30 minutes. Cut into bar shapes and wrap in aluminum foil for easy transport.

EASY PROTEIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with baking parchment.
• Spread oats onto a baking sheet and toast in preheated oven until lightly browned, about 10 minutes.
• Stir milk, peanut butter, almond butter, and honey together in a saucepan over medium-low heat; cook, stirring regularly, until the nut butters are melted and the mixture is smooth, 2 to 3 minutes. Mash bananas into the milk mixture and cook until smooth, 2 to 3 minutes more.
• Remove saucepan from heat and stir toasted oats, protein powder, flaxseed, and sesame seeds into wet ingredients until the mixture is somewhat even; spread into the prepared baking dish.
• Bake in preheated oven until lightly browned, about 10 minutes.
• Cool bars completely before cutting, wrapping in plastic, and storing in the refrigerator.

HOMEMADE PROTEIN BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread oats onto an unlined baking sheet.
• Toast in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and allow to cool, about 5 minutes. Transfer oats to a large bowl.
• Clean the baking sheet and line with parchment paper.
• Add protein powder, flour, flaxseed, and chia seeds to the oats; mix until thoroughly combined. Mix in applesauce, peanut butter, and honey. Stir in almonds, pumpkin seeds, and chocolate chips. Transfer dough onto the parchment-lined baking sheet and press into a 1/2-inch layer.
• Bake in the preheated oven until the edges are golden brown, about 15 minutes.
• Remove from the oven and cut into 16 bars while warm. Allow bars to cool, 20 to 25 minutes. Wrap each bar in plastic wrap and refrigerate until ready to eat.

HIGH-FIBER, HIGH-PROTEIN BREAKFAST BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
• Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
• Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
• Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.