Vegan Protein Bars
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Myvegan protein bars are the perfect no-bake snack to keep you on track and full all day. They’re packed with 11 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 11 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 225g, gluten-free, if needed
- 2 cups vanilla protein powder 200g, See post for recommendations
- 1 cup almond butter 250g, Can use any nut or seed butter
- 1 cup brown rice syrup 340g
- 1 cup vegan chocolate chips 170g, 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
I made these, and they are delicious but the macros are waaay off what the recipe states. I think my issue is the ‘cups’ measurement. My British brain just cannot get my head around them 😅 any chance of getting each ingredient in grams and/or ml pretty please?
Hi Holly- absolutely! I’ll be updating them today! 🙂