Vegan Protein Bars

These vegan protein bars are the perfect no-bake snack that packs in 20 grams of protein each. They are thick, chewy, and satisfying. Watch the video below to see how I make it in my kitchen!

Course Snack

Cuisine American

Prep Time 1

Cook Time 4

Total Time 5

Servings servings

Calories 187kcal

Author Arman Liew

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.

Video

Notes

*You may need some extra liquid if your batter is too crumbly. Use milk for the best texture.

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.

Recipe variations

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