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My vegan protein bars are the perfect no-bake snack to keep you on track and full all day. They’re packed with over 20 grams of protein and are thick, chewy, and satisfying.
I learned long ago that it’s not worth buying vegan protein bars when you can make them easily at home! I wanted to make a vegan protein bar specifically since plenty are on the market, but they’re either filled with unnecessary ingredients or insufficient protein!
In my recipe, I combine oats, protein, and nut butter to yield a satisfying and wholesome bar. They are naturally sweetened and take just five minutes to prep. Each bar is thick and chewy and packs in 20 grams of protein. I like them as is, but they are easy to customize.
Table of Contents
Why I love this recipe
- Customizable. Use different protein powders, fold in extra ingredients, or swap most of the ingredients to suit your taste buds.
- Quick and easy. Like our banana protein bars, you can have these bad boys chilling in the fridge in 10 minutes or less.
If you love homemade protein bars, try my cinnamon protein bars, snickers protein bars, and coconut protein bars next.
★★★★★ REVIEW
“Love these bars! Taste and texture are amazing and so very simple. I have made them into small protein bites by rolling them into small balls. 4 equals 1 bar. Kids like the balls better than the bars. Thanks for the awesome recipe.” – Karen
Key Ingredients
- Rolled oats. I prefer these to quick oats since they maintain their texture.
- 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, which is just as tasty.
- Vegan chocolate chips. Optional, but I like melting and drizzling them on the bars for a little extra flavor.
How to make vegan protein bars
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the oats and protein powder in a large mixing bowl.
Step 2- Melt the almond butter with the brown rice syrup. Add to the dry ingredients and mix.
Step 3- Pour the protein bar batter into the prepared pan. Melt the chocolate chips and drizzle over the top of the bars.
Step 4- Let them set, then slice.
Arman’s recipe tips
- Use wet hands to shape the bars. Trust me, this stuff can get sticky, so protect yourself in advance!
- If the batter is too crumbly, add a tablespoon or two of milk.
- Fold in the chocolate chips. If you don’t feel the chocolate drizzle, you can just fold the chocolate chips into the batter.
- Use different protein powders. Try chocolate, peanut butter, or whatever protein powder flavor you have. Just be sure you like the taste, as it will be pretty evident.
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
Absolutely! To make these energy bars into “energy bites,” roll the batter into equal-sized balls instead of shaping them in a baking dish.
More vegan snacks
If you tried this Vegan Protein Bars recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Vegan Protein Bars
Video
Ingredients
- 2 1/2 cups rolled oats gluten-free, if needed
- 2 cups vanilla protein powder See post for recommendations
- 1 cup almond butter Can use any nut or seed butter
- 1 cup brown rice syrup
- 1 cup vegan chocolate chips Optional
Instructions
- Line a 9 x 9-inch pan with parchment paper and set aside.
- In a large mixing bowl, add the rolled oats with your protein powder and mix well. Set aside.
- In a microwave-safe bowl or stovetop, combine your almond butter (or nut/seed butter of choice) with the brown rice syrup (or sticky sweetener of choice) and melt until combined.
- Add your wet mixture into the dry mixture and mix until fully incorporated. If needed, add some liquid of choice to form a thick batter.
- Pour the vegan protein bar batter into the lined pan and press firmly in place. Melt your chocolate chips and drizzle over the top. Refrigerate for 30 minutes, or until firm. Slice into 24 bars.
Notes
- 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.
Nutrition
Originally published March 2018, updated and republished June 2025
Taste is good, high in protein and pretty low in calories in comparison to other bars! Love it!
I would reccomend here soy cereal. This is vegan so perfect for it.
Can I also put flavour powder instead of sugar/syrup so that is healthier and less caloric?
I will make this but not as vegan. I am not vegan so I will use basic oats and basic ingredients from this recipe.
@Mario You don’t need to be vegan to make this recipe. There’s nothing non-vegan about “basic oats”. In fact this recipe is for OMNIVORES, i.e. people who eat anything. Every vegan recipe is also a “normal” recipe since it can be eaten by anyone. Weird comment to leave!
Good that I always have oats in my home. Never made protein bars made of oats.
Love these bars! Taste and texture amazing and so very simple. I have made them into small protein bites, by rolling them into small balls. 4 equal 1 bar. Kids like the balls better than the bars. Thanks for the awesome recipe.
Hi there, how many grams of protein powder?
32 to 64 grams.
Hi so I was doing your recipe, and (my bad) skipped ahead and just mixed dry then wet and found out I was supposed to warm up the almond butter and brown rice syrup. Will this be too dry for the protein bars? Such as it being unhealthy to eat too dry of outs. Or is it just a flavor preference? Thanks.
Not necessary 🙂 If your almond butter is drippy it should be fine.
THIS IS THE BEST PROTEIN BAR IVE EVER TASTED IN MY ENTIRE LIFE. THANKYOU
If I freeze what’s the best way to defrost. ?
In the fridge overnight 🙂
Just tried your recipe and placed it in the refrigerator. Took a lot longer than 5 minutes.
Are the pictures of the bars with the chocolate drizzle actually made from your recipe? I followed your recipe exactly and it doesn’t look anything like that. Mine looks more like the ones in the Fudge Bar video.
Can’t wait to try them tomorrow.
Thanks!
Hi Chad! That is correct- Did you use rolled oats?
these are not sugar free like you say if you’re adding a sweetener
I add a zero calorie sweetener, so it is sugar free. Enjoy!
Looks delicious! Are there any other substitutes for the oats/qunioa flakes? I’m GF and low oxalate so I can’t have either! Thank you 🙂
Hi- You could try another dry cereal 🙂
Thanks for your reply Arman. As an exampIe, I have been successfully using a mix of vegan “mass gainer” with a little soya milk, sweet freedom liquid shot, almond or peanut butter rolled into protein balls. Very handy when out and about. Great recipes by the way, thanks again.
Substitute for Brown Rice Syrup which is basically glucose? Isn’t Brown Rice Syrup just a refined and concentrated sweetener which has a high glycemic index (98), meaning it causes your blood sugar to spike quickly. Is this ingredient added just for the sweetness? What about a Stevia Extract product, actually the addition of a good (healthy) vegan protein powder will be enough for the sweetness in the bar wouldn’t it?
Rob (Vegan Natural – no steriods Bodybuilder).
Rob, there are options included here if you don’t wish to use brown rice syrup. I haven’t tried anything else not listed in the recipe, feel free to experiment and see.
I made these yesterday for my top 8 allergen free 10 year old. He loves them, but we are having trouble with them being super crumbly. When I cut them, about half of them crumbled into a jumbled mess. No idea what I did wrong. They seemed dry so I added pea protein milk as suggested. Maybe next time I will add more.
Hi there, yes, you’ll need to add more milk/syrup to compensate the different brands of protein powder 🙂
How long can you keep them for? 🙂
Hi! At least 2 weeks 🙂
I made these today. Are they supposed to firm up in the fridge? Mine are still sticky and “bendy.”
They sure are 🙂
Have you tried to use egg white powder for the protein powder in these? If so does it work well? Thanks!
I haven’t tried, but feel free to experiment and see!
I love what you do, Arman. Healthy goodies with nutritional value. And incredibly easy. Thank you!
You are so welcome, Karen!
Can I use honey to bind the oats and penut butter? Or it will become too sticky?
Of course it can 🙂
Why do you consider this sugar free when it contains brown rice syrup?
Did you read the notes? With all due respect, the sugar-free option is listed there. Enjoy
I don’t see any sugar free option in the notes unless you mean your reference to sticky sweetner of choice? Just about to try these with the brown rice syrup.
Hi! Yes, sugar free chocolate and monk fruit sweetened maple syrup
I can’t believe these protein bars are so easy to make! Heck, I can pretty much make them RIGHT NOW! Might as well, eh? 😉
Hi, if I want to omit the protein powder is do you have anything nutritious in mind that would do the trick instead?
Hi! 🙂 You can just leave it out completely! 🙂
I just love your protein bars! Can’t wait to try this one!