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NUT-FREE PROTEIN BARS

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I created this easy, nutritious-and-delicious recipe after a few requests for nut-free, coconut-free, banana-free protein bars. In fact, one of my followers specifically wanted oats and dates included, and I was more than happy to deliver!

These tasty, easy-to-make bars are great for snack time or dessert, but are healthy enough to eat for breakfast.  As per my usual morning meal mantra, they’re packed with fibre and complex carbs, along with healthy fats and protein to keep you full and satisfied.

It’s not essential to toast the oats and nuts, but doing so really enhances the flavour of the bars.

Ingredients for 16 bars:

  • 1 1/2 cups gluten-free rolled oats

  • 1/2 cup mixed seeds (I typically use 1/4 cup pumpkin seeds plus 1/4 cup sunflower seeds)

  • 2 Tbsp chia seeds

  • 1 cup pitted Medjool dates (approximately 12 dates)

  • 1/2 cup Nuzest Clean Lean Smooth Vanilla protein powder

  • 1/3 cup sugar-free Sunbutter (or homemade Sun+ Butter)

  • 1/4 cup Manuka honey (or maple syrup)

  • 1 tsp ground cinnamon

  • 1 tsp pure vanilla extract

  • 1/4 tsp sea salt 

  • 1/3 cup sugar-free chocolate chips (optional)

  • 1/3 cup dried cherries (or cranberries or raisins, optional)

Directions:

  1. Preheat oven to 350F and line a 9x9” pan with parchment.

  2. Spread oats and seeds on a parchment-lined baking sheet and toast for 10 minutes until lightly browned.  Set aside to cool.

  3. Put dates in a food processor and blend well.  Add protein powder, Sunbutter, honey or maple syrup, cinnamon, vanilla, and salt. Pulse a few times and then blend until well combined, stopping to scrape the bottom and sides with a spatula as needed.

  4. Add toasted oats and seeds and pulse-blend until well combined but some texture still maintained. If mixture seems dry, add a tablespoon or two of nut-free milk. Stir in chocolate chips and cherries if using.

  5. Press firmly into prepared pan and chill before cutting into squares.

Nut-free Protein Bars can be stored in an airtight container at room temperature for a week, in the fridge for a couple weeks, or well-wrapped in the freezer for up to 2 months.

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