Ditch the Store-Bought: My Go-To Recipe for Homemade Protein Bars
If you’re anything like me, you’ve probably spent way too much time in the grocery store aisle staring at a wall of protein bars, trying to decipher the ingredient list. So many of them are packed with preservatives, artificial flavors, and things I can't even pronounce. After getting fed up, I started making my own a while back, and I’m telling you it’s a game changer.
This recipe is the result of a lot of experimentation, and it's one I come back to week after week. They're the perfect grab and go snack, pre-workout fuel, or healthy treat. Let’s get into it.
Ingredients
| Amount | Dry Ingredients |
|---|---|
| 2 cups | Rolled Oats (I use Kodiak for more protein) |
| 2 scoops | Protein Powder (I use TGS unflavored for max protein) |
| 3 tbsp | Flaxseed Meal |
| 1 scoop | Chia Seeds (Optional) |
| 1 tsp | Cinnamon (Optional) |
| Pinch | Sea Salt |
| Amount | Wet Ingredients |
| 1 cup | All Natural Peanut or Almond Butter (Single ingredient: just nuts!) |
| 1/3 cup | All Natural Honey |
| 2 tbsp | Raw Unrefined Coconut Oil (Should be a thick paste) |
| 2 tsp | Vanilla Extract |
Pro Tip: Make Them Chocolate! 🍫
If you're a chocolate fan, this is an easy tweak. While you're melting and mixing the wet ingredients in step #4, add two small spoonfuls of unsweetened Cacao powder. Just remember what I mention in the "Lessons Learned" section below—adding more dry ingredients means you might need to add a bit more of the wet stuff to get the right consistency.
Instructions
Set Up the Double Boiler: Fill a pot with a bit of water and bring it to medium heat. Place a smaller pan or heat-safe bowl on top. This is called a bain-marie or double boiler, and it ensures your wet ingredients melt perfectly without burning.
Mix the Dry Ingredients: While the water heats up, combine all your dry ingredients in a large bowl: oats, protein powder, flaxseed meal, salt, and the optional chia seeds and cinnamon. Give it a good stir.
Melt the Wet Ingredients: Drop all the wet ingredients (coconut oil, vanilla extract, peanut/almond butter, honey) into the top pan of your double boiler.
Combine the Wet Mix: Mix the wet ingredients continuously for 2-3 minutes. You want to ensure everything is completely melted and blended into a smooth, consistent mixture. If you're making the chocolate version, now is the time to mix in your cacao powder.
Bring It All Together: Remove the pan of wet ingredients from the heat. Immediately pour the dry ingredient mixture into the pan.
Thoroughly Mix: Stir everything together until the dry ingredients are fully coated. It should be a thick, sticky mixture.
Form the Bars: Press the mixture onto a pan lined with parchment paper. You can use a spatula to flatten it or a roller to get your desired thickness. A silicone baking tray with square cutouts also works great for perfectly shaped bars.
Freeze and Store: Keep the bars in the freezer to set. I like to wrap each one individually in foil for an easy grab-and-go snack. Just move one to the fridge for a bit before you plan to eat it!
A Note on Getting it Right: Lessons Learned
There is some experimentation with this, and you'll learn to balance the wet and dry ingredients. For example, if you use cacao powder and chia seeds, you'll likely need to add a little more coconut oil and peanut/almond butter to compensate.
I've also found that almond butter is not as oily as peanut butter, so it can be tricky. In my first few attempts, the mixture was too dry and crumbly. If that happens to you, don't worry! Just add a tablespoon or two of water at the end and mix it in. It might make the bars a little chewier, but they'll hold together. The next time, you'll know to adjust the main wet ingredients. It's a learning experience!
If you want to see exactly how I make them, be sure to check out the video on my YouTube channel.
