Vegan Protein Bars

These vegan protein bars are the perfect no-bake snack that’ll keep you on track and feeling full all day long. They’re packed with over 20 grams of protein and come together with just 4 key ingredients!

I learned a long time ago that it’s not worth buying vegan protein bars when you can so easily make them at home, and that’s especially true when it comes to diet-friendly protein bars. 

Now, we’ve come up with quite a few vegan protein-packed snacks, like protein crunch bars and peanut butter protein balls. Still, I wanted to make a protein bar specifically since there are plenty on the market, but they’re either filled with unnecessary ingredients or, frankly, not enough protein!

Table of Contents

1. Recipe highlights
2. Ingredients needed
3. How to make vegan protein bars
4. Recipe tips and variations
5. Storage instructions
6. Frequently asked questions
7. More vegan snack recipes to try
8. Vegan Protein Bars (Recipe Card)

Recipe highlights

• Customizable. I love a recipe that offers flexibility, and this recipe fits the bill. Use different protein powders, fold in extra ingredients, or swap most of the ingredients to suit your taste buds. 
• Easily made gluten-free. Swap out the regular oats for certified gluten-free oats, and everyone can enjoy them!
• Less than 10 minutes to make. Like our banana protein bars, you can have these bad boys chilling in the fridge in 10 minutes or less.

For more lowkey vegan protein bar recipes, try my cinnamon protein bars or snickers protein bars.  

Ingredients needed

This recipe uses basic, no-frills ingredients. Here’s exactly what you’ll need:

• Rolled oats. Also known as “old fashioned oats,” I prefer these to quick oats since they maintain their texture, though you could use quinoa flakes if you prefer. 
• Protein powder. I highly recommend vanilla protein powder. As for the type of protein, you can’t go wrong with pea or brown rice protein. 
• Almond butter. We’re a big almond butter-loving family, but you could swap it for any type of nut or seed butter. 
• Brown rice syrup. For sweetness and to bind the ingredients together. I’ve also made this with maple syrup, and it turns out just as tasty.
• Non-dairy milk. You may or may not need a few tablespoons of milk to form the batter. I ended up using about a tablespoon of unsweetened almond milk, but any non-dairy milk will do. 
• Chocolate chips. Optional, but I like melting and drizzling them on the bars for a little extra flavor. 

Find the printable recipe with measurements below.

How to make vegan protein bars

Step 1- Prep work. Line a 9-inch square pan with parchment paper and set aside. 

Step 2- Combine dry ingredients. In a large mixing bowl, combine the oats and protein powder. 

Step 3- Combine wet ingredients. In a microwave-safe bowl or on the stovetop, combine the almond butter with the brown rice syrup and melt together. 

Step 4- Combine wet and dry ingredients. Add the wet mixture to the dry mixture and mix until fully incorporated. If needed, add a tablespoon of milk until a thick batter is formed. 

Step 5- Shape bars and add chocolate drizzle. Pour the protein bar batter into the prepared pan and press firmly in place. Melt the chocolate chips and drizzle over the top of the bars. 

Step 6- Refrigerate and slice. Store the bars in the fridge for 30 minutes or until firm, then slice them into 24 equal-sized bars. 

Recipe tips and variations

• Use wet hands to shape the bars. Trust me, this stuff can get sticky, so protect yourself in advance!
• Swap the rice syrup. For a naturally sweetened protein bar, sometimes I’ll blend pitted dates with a little almond milk until I have a thick, syrupy consistency, then I’ll fold that into the batter.
• Fold in the chocolate chips. If you’re not feeling the chocolate drizzle, you can just fold the chocolate chips into the batter. 
• Use different protein powders. Try chocolate, peanut butter, or whatever funky protein powder flavor you have on hand. 
• Make them sugar-free. Swap the rice syrup for keto maple syrup and use sugar-free chocolate chips to make a low-carb version. 
• Experiment with mix-ins. When I’m feeling creative, I like to add dried fruit, chopped nuts, chia seeds, or shredded coconut.

Storage instructions

To store: Store these vegan bars in an airtight container in the fridge for up to 1 month. I like to wrap them in parchment paper so they don’t stick together. 

To freeze: Place these bars in a freezer-safe container, wrapped in parchment to prevent sticking, and freeze them for up to 6 months. Let them thaw overnight in the fridge before enjoying.

Frequently asked questions

More vegan snack recipes to try

• Pumpkin protein balls– Basically pumpkin pie, but made with wholesome ingredients in just 10 minutes.
• Coconut bars– If you love almond joys as much as I do, you’ll love these healthy coconut bars. 
• Oatmeal chocolate chip bars– Soft, chewy, and loaded with chocolate chips!
• Protein chia pudding– The ultimate chocolatey treat for breakfast or a protein-packed snack. 
• Peanut butter crackers– Our current household obsession.

Recipe originally published March 2018 but updated to include new information for your benefit.