Nut Free Protein Bars

Name: Nut-Free Protein Bars
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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 tsp salt; ¼ cup melted coconut oil; ¼ cup maple syrup or honey; 1 tbsp brown sugar or coconut sugar; 1 tsp vanilla extract; 2 - 4 tbsp mini chocolate chips (plus more for melting); flaky salt (optional)

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!

chewy nut-free protein bars with mini chocolate chips

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.

pouring maple syrup on top of the oatmeal and protein powder mixture

Combine the rolled oats, oat flour, protein powder, salt, and all the wet ingredients in a large mixing bowl.

protein bar dough in a mixing bowl with mini chocolate chips

Mix until a thick dough forms. It should look and feel like cookie dough.

nut-free protein bar dough unbaked in tin

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.

close up of chocolate drizzled on top of a chewy oatmeal bar

Frequently Asked Questions

Can I use vegan protein powder?

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.

Can I use collagen instead of protein powder?

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.

Can I use quick oats instead of old-fashioned rolled oats?

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.

Can I use regular all-purpose flour instead of oat flour?

Yes, you can use all-purpose flour, but it will change the texture and nutritional profile. The bars might be denser with less fiber.

Are these nut-free protein bars healthy?

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.

What's the best temperature to bake protein bars?

Bake your protein bars at 350°F (175°C) for 10-12 minutes for the best results.

Are protein bars good for breakfast?

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!