These chewy homemade nut-free protein bars are the perfect healthy snack. They're made with simple ingredients like rolled oats, maple syrup, protein powder, and mini chocolate chips. No peanuts and no tree nuts in this recipe!
Protein bars are so expensive. The good ones cost $5 each! That's why I made this easy homemade recipe. It's cheaper and healthier.
They are made with oats, oat flour, protein powder, maple syrup, vanilla, and coconut oil. You can use whey, soy, or pea protein if you're vegan.
Most recipes use peanut butter, but these are completely nut-free. Coconut oil holds them together and adds healthy fats.
Each bar has 10g of protein, low sugar, and lots of fiber. The best snack along with these High-Protein Overnight Oats and these High-Protein Banana Muffins.
Why you'll love this easy recipe:
- Quick and easy: These nut-free protein bars come together in under 20 minutes, and anyone can make them.
- Nut-free: They are 100% nut-free, making them perfect for school lunches and anyone with nut allergies.
- Healthy: Made with simple, wholesome ingredients that are good for you.
- High protein: Each bar has over 10 grams of protein to keep you full and satisfied.
- Budget-friendly: Store-bought protein bars cost $2.50 to $5 each, but this homemade batch costs just $2.
- Endless variations: Try different flavors and mix-ins. I've listed over ten fun options below.
ingredients
Oats. Old-fashioned rolled oats give the best texture and structure. Avoid quick oats, which can make the bars too soft, and steel-cut oats, which won't bind well. It's the same kind of oats you need for my no-bake peanut butter oatmeal balls.
Oat flour. Helps hold everything together without needing extra binders. You can make your own by blending oats until they are fine.
Protein powder. Adds protein to keep you full longer. I used unflavored whey, but pea protein works if you're vegan. If using vanilla protein, reduce the sweetener slightly.
Salt. Enhances flavor and balances the sweetness. A little goes a long way!
Coconut oil. Replaces nut butter as a binder and adds healthy fats. Melt it before mixing to help everything combine evenly.
Sweeteners. Maple syrup (or honey) and a dash of coconut sugar add natural sweetness and help the bars stick together. For a vegan option, use maple syrup.
Vanilla extract. A must for the best flavor!
Chocolate chips. Mini chocolate chips add sweetness and texture. If mixing them into warm ingredients, let the mixture cool slightly first to prevent melting.
Check out the Substitutions & Variations section if you have any ingredient questions! Otherwise, the full recipe with measurements is at the bottom of the page.
How to make nut-free protein bars
Homemade nut-free protein bars are easy to make in under 20 minutes. Preheat your oven to 350°F (175°C) and line a loaf pan (approximately 8½ x 4½ x 2½ inches) with parchment paper.
Combine the rolled oats, oat flour, protein powder, salt, and all the wet ingredients in a large mixing bowl.
Mix until a thick dough forms. It should look and feel like cookie dough.
Press the dough evenly into the lined loaf pan, making sure it's packed down well.
Bake for 10-12 minutes until the bars puff up slightly and the edges turn golden. They may look a little soft but will firm up as they cool.
Let the bars cool completely before slicing. For extra flavor, drizzle with melted chocolate and sprinkle with flaky salt.
Video Tutorial (Step-By-Step)
Substitutions & Variations
- Make Gluten-Free: Use gluten-free oat flour and rolled oats to ensure the bars are safe for those with gluten sensitivities.
- Make Dairy-Free: Swap in non-dairy chocolate chips to keep these protein bars dairy-free.
- To make vegan: Use vegan protein powder and dairy-free chocolate chips to make these protein bars plant-based.
- Customize your mix-ins: Get creative with dried fruit, chia seeds, hemp hearts, or pumpkin seeds to add extra texture and nutrients. You can always include chocolate chips for an extra treat!
- Make a double batch: These bars freeze well, so consider doubling the recipe and storing some for later. If doubling, use an 8x8 or 9x9-inch baking pan for the right portion size.
- Sweetener: Maple syrup is perfect for sweetness, but honey or agave also work. For a lower-sugar option, try stevia or monk fruit sweetener.
- Double Chocolate: Use chocolate protein powder instead of unflavored protein powder for a rich double chocolate bar.
- Flavors: Experiment with 1 - 2 teaspoon of pumpkin-pie spice, cinnamon, or a few drops of peppermint extract with dark chocolate. For a fresh twist, grate some orange zest into the dough.
Equipment
- Bread loaf pan
- Two large mixing bowls
- Parchment Paper
- Measuring Tools
The taste and texture
These homemade nut-free protein bars have a sweet vanilla-flavored base with bursts of mini chocolate chips. The taste is simple yet delicious, with the vanilla standing out.
As for the texture, they're perfectly chewy and soft-no dry, crispy, or hard bars here like some store-bought options. They strike the right balance, making them satisfying but not too dense.
Top Tip
The key to making the best homemade protein bars that are soft, chewy, and not hard is don't overbake. Take them out after 10-12 minutes. They might look soft, but they'll firm up as they cool. Overbaking can dry them out and make them tough, so pull them out when they're still a little soft in the middle!
Storage and Freezing Instructions
Store your homemade protein bars in an airtight container at room temperature for up to 3-4 days. They can also be kept in the refrigerator for up to a week. Let the bars cool completely for freezing, then wrap each individually in plastic wrap or parchment paper. Place them in an airtight container or freezer-safe bag and store in the freezer for up to 3 months.
Frequently Asked Questions
Yes, you can use plant-based protein powders like pea, rice, or soy. Just keep in mind that the taste and texture may vary, so you might want to test with a small batch first to see how you like it.
Yes, you can substitute collagen powder for protein powder. The texture will be a bit chewier, and I recommend adding a pinch of cinnamon for extra flavor.
I recommend using old-fashioned rolled oats for the best chewy texture. You can use quick oats as a substitute, but the texture might be softer.
Yes, you can use all-purpose flour, but it will change the texture and nutritional profile. The bars might be denser with less fiber.
Yes! These protein bars are packed with protein (10 grams per bar), made from simple, wholesome ingredients, free from refined sugar, and high in fiber. They're also gluten-free, dairy-free, and vegan.
Bake your protein bars at 350°F (175°C) for 10-12 minutes for the best results.
Protein bars can be a convenient breakfast when paired with other nutritious foods like fruit and yogurt. I love enjoying these homemade nut-free protein bars with Greek yogurt and coffee in the morning. I prefer homemade bars because store-bought ones are often packed with sugars and unnecessary ingredients.
More high-protein recipes!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Nut-Free Protein Bars
Ingredients
- 1 ½ cups old-fashioned rolled oats, gluten-free certified if needed
- ¼ cup oat flour, spooned & leveled (homemade or store-bought)
- ⅓ cup protein powder, (I use unflavored whey for best results)
- ½ teaspoon salt
- ¼ cup melted coconut oil
- ¼ cup maple syrup or honey
- 1 tablespoon brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2 - 4 tablespoon mini chocolate chips, plus more for melting
- flaky salt (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan (approximately 8½ x 4½ x 2½ inches) with parchment paper.
- In a large mixing bowl, combine the rolled oats, oat flour, protein powder, and salt.
- In a separate small bowl, whisk together the maple syrup or honey, brown sugar, melted coconut oil, and vanilla extract (it may not fully incorporate that is okay).
- Add this wet mixture to the dry mixture and toss until everything is incorporated and there are no dry bits left. NOTE: it should look and taste kind of like cookie dough.
- Press the dough evenly into the parchment-lined loaf pan.
- Bake for 10 - 12 minutes until the bars are puffed up, and the edges are lightly golden brown. NOTE: they might not look fully done when you take them out, but they will set as they cool.
- Once baked, remove the pan from the oven and allow the bars to cool to room temperature. Once the bars have cooled, drizzle them with additional melted chocolate and sprinkle a bit of flaky salt on top if desired.
- Enjoy!
Video
Nutrition
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Cait says
Tasted alright but completely crumbled and fell apart - not ideal. I followed the recipe with no substitutes.
Dawn says
Turned out great! I'll be making them weekly!
Tati Chermayeff says
Hi Dawn - thank you so much for leaving this review. SO HAPPY you loved my protein bars as much as me 🙂
Dina Castiglione says
Just made these....delicious! Not sure what i did wrong but mine don't seem to hold together well. Very crumbly....help!
Tati Chermayeff says
Hi Dina! Sorry to hear they turned out crumbly. I usually means there is a moisture issue and an easy fix! Firstly, did you substitute any ingredients? If not, make sure your coconut oil is fully melted and warm when you mix it in, since it's the main binder in this recipe. You can also try adding an extra tablespoon of maple syrup or a splash more coconut oil to help everything hold together. And when you press the dough into the pan, really pack it down as firmly as you can — the tighter you press, the better they'll stay together. Let me know if that helps on your next batch!
Dina Castiglione says
Hi! Thank you, I did substitute almond flour for coconut flour. Maybe that was it?
Tati Chermayeff says
Hi Dina! That's the issue — coconut flour absorbs WAY more liquid than oat flour, so it dried everything out and made them crumbly. I'd definitely swap it back to oat flour next time and they should hold together perfectly! If you don't have oat flour on hand, you can easily make your own by blending rolled oats in a blender until they're fine. Let me know how the next batch turns out!
Sandy says
Is some of the chocolate supposed be incorporated into the mix? Or just drizzled on top? It looks like it's incorporated in the pictures; I was using the printed recipe. so I missed it. Just made these and already into them, though they're not complete cooled. Taste great!
Tati Chermayeff says
Hi Sandy, you can definitively add mini chocolate chips to the bars too (I would do 1/3 cup)! I am so happy that you loved these. I am obsessed!
Lozzy says
Hello
Am I being crazy? I'd love to try and bake these, however, I can't, for the life of me, find any measurements.
Thanks
Tati Chermayeff says
Hi Lozzy - all the measurements are at the bottom of the recipe page in the recipe card. You can press "jump to recipe" or scroll to the bottom for the compete recipe.
beth arnott says
I made these using the old fashioned rolled oats and they were a little soft. They taste good.