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Homemade Gluten Free Protein Bars

These homemade gluten free protein bars are chewy, satisfying, and packed with clean protein. They're no-bake, easy to customize, and perfect for on-the-go energy.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12
Course: Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup gluten free rolled oats
  • 1/2 cup almond butter or any nut/seed butter
  • 1/3 cup honey or maple syrup
  • 1/4 cup vanilla or chocolate protein powder gluten free
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup dark chocolate chips dairy free optional
  • 2 tablespoons chia seeds
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Food processor
  • 8x8 inch baking dish
  • Parchment paper
  • Mixing bowl
  • spatula

Method
 

  1. Line an 8x8 inch baking dish with parchment paper, leaving overhang for easy removal.
  2. In a food processor, pulse the gluten free oats until they form a coarse flour (leave some texture).
  3. In a large mixing bowl, combine the oat flour, protein powder, shredded coconut, chia seeds, and salt.
  4. In a small saucepan over low heat, warm the almond butter and honey (or maple syrup) together until smooth and runny. Stir in vanilla extract.
  5. Pour the wet mixture into the dry ingredients and mix well until fully combined. Fold in the dark chocolate chips.
  6. Transfer the mixture to the prepared dish and press firmly and evenly using a spatula or your hands (dampen hands to prevent sticking).
  7. Refrigerate for at least 2 hours, or until firm. Lift out using parchment, cut into 12 bars, and store in an airtight container in the fridge.

Notes

Store bars in the refrigerator for up to 2 weeks, or freeze for up to 3 months. For a nut-free version, use sunflower seed butter. For extra protein, add 2 tablespoons hemp seeds. If the mixture is too dry, add 1-2 tablespoons warm water or extra nut butter.