High protein granola bars – they can be oil-free, flourless, + no high fructose corn syrup!
These granola bars could be your new favorite recipe.
In less time than it takes to read this post, you can have a batch of your own delicious and homemade protein granola bars fully prepared and ready to eat. Feel free to change up the flavor to match your mood.
Chocolate, vanilla, chai, caramel, cookies’n cream…
YOU get to choose the flavor!
Only a few ingredients are needed, all of which can be found in regular grocery stores – and you can avoid the unhealthy processed filler ingredients and isolated soy protein so often added to packaged protein bars.
These granola bars need no refrigeration and can be packed into a lunchbox for a healthy snack.
Leftovers are best stored in the freezer, where they will keep for months!
3 Minute Protein Granola Bars
Inspired by: Peanut Butter Homemade Protein Bars
“3 Minute” High Protein Granola Bars
Print This Recipe
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Ingredients
- 1 1/2 cups quick or rolled oats (120g)
- 1/4 tsp salt
- 1/2 cup butter, peanut butter, or allergy friendly sub
- 1/2 cup pure maple syrup, honey, or agave
- 2/3 cup protein powder - have fun with different flavors (70g)
- handful mini chocolate chips, optional
Instructions
Stir all ingredients together until well-mixed. Transfer the mixture to an 8×8 pan lined with parchment or wax paper. Place another sheet of parchment or wax over the top and continue to smush down and spread until it fills the bottom of the pan. Refrigerate or freeze until firm, then cut into bars.
Link Of The Day:
Healthy Eatmore Fudge Bars – From Christal @ Nutritionist In The Kitch
Bronwen says
I made these on the weekend and have been eating them throughout the week and they are YUM!
Ashley says
I made these twice and I love them! I cannot seem to get mine to solidify into bars, however. They end up crumbling the second I try and cut them and I end up eating it as a granola instead of a breakfast bar. Does anyone have any tips? Am I using too much or too little of the oats?? Thanks!
Mikala says
Hi Ashley, based on what you said I would guess you have too much of the dry ingredients like oats or protein, and too little binding agent like nut butter or honey/maple syrup. Next time I would try adding your dry ingredients in increments, and stir as you go so you can check the consistency 🙂
Savannah says
These are very good although mine are a little too sweet for me. (I’m sure it depends on the protein powder you use) Any tips on how I could use less honey and keep the same consistency?
Jason Sanford says
Use more nut butter and you can decrease the honey 🙂
Cynthia says
What’s the nutritional info?
Jason Sanford says
Full nutrition facts are linked at the bottom of her instructions/ingredients 🙂
Sarah says
These are delicious and exactly what we were looking for nutrition wise. But by the time I got to work after they were in the freezer all night, it was pretty goopy again. I followed the recipe exactly. Did anyone else have this happen and if so, do you know how to fix it?
Mikala says
This recipe turned out delish, and it was so quick and easy to make! No need for any random things that you don’t already have in the cupboard.
I made some tweaks to the recipe, which turned out awesome. I used PEScience Chocolate Cupcake protein and PB2 powdered peanut butter, which I mixed with water to use in the recipe.
Yum thanks for the recipe!
eva says
I just made these using 1/4c almond butter and 1/4c cashew butter, with vanilla flavored vegan protein powder (brown rice/pea blend), and just a dash of pumpkin pie spice! It is INCREDIBLE! Thank you!! Next time I think 100% cashew butter would taste best!
Sarah says
How long do these last?
AJ says
These are soooo delicious!!!! I used maple syrup and vegan chocolate protein powder. I used crunchy peanut butter too for texture and added 1/2 cup unsweetened shredded coconut (+1tbsp more maple syrup to add moisture). It tastes like Reeses!