These chewy homemade nut-free protein bars are the perfect healthy snack. They’re made with simple ingredients like rolled oats, mixed seeds, tahini, protein powder, and chocolate chips.
If you’re a protein girlie like me but hate the hefty price tag and sugar content on quality protein bars you need to try my nut-free protein bar recipe!
They’re made with wholesome, nutritious ingredients like rolled oats, a combo of seeds, tahini, protein powder of choice, a touch of maple syrup and optional chocolate chips giving them a delicious chewy texture. Each bar packs 10 grams of protein making them Ideal for refueling post-workout, perfect for combating that 3 o'clock slump or as a quick breakfast fix when you're on the move.
Moreover, they're school-friendly, being entirely nut-free without any peanuts or tree nuts. Instead of using nut butter like most recipes on the internet we use tahini!
Ingredients you’ll need
All you need to make this homemade nut-free protein bars recipe are 6 key ingredients:
- Tahini: Made from ground sesame seeds, it has a texture similar to loose peanut butter. This binds the bars together and provides healthy fats.
- Seeds: A mix of sunflower, hemp, and chia seeds forms the base of these protein bars.
- Vanilla protein powder: Adds flavour and protein. Use 1 cup of your preferred brand.
- Rolled oats: A heart-healthy whole grain rich in fibre and nutrients. If you're gluten-free, opt for gluten-free oats.
- Chocolate chips: Optional but indulgent. Alternatively, dried fruit can be used.
- Honey: Adds sweetness with caramel and vanilla notes. Maple syrup or another liquid sweetener can be substituted.
- Optional: For extra flavour, add a splash of vanilla extract and a pinch of salt to enhance the taste.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Nut-Free Protein Bars
Line a 9-inch square pan with parchment paper.
Dry ingredients: In a large mixing bowl, combine the oats, sunflower seeds, hemp seeds, vanilla protein powder, cacao nibs, chia seeds, and salt.
Wet ingredients: Add the tahini, honey, and vanilla extract, and stir until a dough is formed.
Press in pan: Transfer the mixture to the prepared pan and use a spoon to arrange the mixture evenly, packing it down as firmly and evenly as possible.
Optional: Spread over ¼ cup of melted dark chocolate on top and sprinkle with extra hemp seeds.
Set: Cover the pan and refrigerate for at least one hour, or preferably overnight to firm up. When you’re ready to slice, lift the bars out of the pan and use a sharp knife to slice the mixture into 10 bars.
Substitutions and Additions
- Add Nuts: Replace some seeds with chopped walnuts, almonds, or cashews for added heart-healthy fats.
- Make Vegan: These nut-free protein bars are naturally vegan; just use maple syrup instead of honey and plant-based protein powder.
- Different Nut Butter: Substitute the tahini for sunflower seed butter, or alternatively, use peanut butter, almond butter, or cashew butter.
- Add Fruit: Enhance the bars with dried cherries or blueberries for a sweet-tart flavour that pairs well with chocolate.
Homemade protein bar variations
- Pumpkin Spice: Add 1 teaspoon of pumpkin pie spice, or use pumpkin pie protein powder.
- Cinnamon: Add 1 teaspoon of ground cinnamon to the dough for a warm, cozy flavor.
- Apple Cinnamon: Add ¼ cup of dried apple pieces and 1 teaspoon of ground cinnamon for a fall-inspired treat. You can even add a drizzle of caramel on top.
- Chocolate Mint: Add a few drops of peppermint extract and stir in dark chocolate chips for a refreshing chocolate-mint combo.
- Double Chocolate: Use chocolate protein powder instead of vanilla for a double chocolate explosion.
How to Store
- Storing: For best results, store homemade protein bars in an airtight container and keep them at room temperature for 3-4 days. You can also refrigerate them for up to a week.
- Freezing: Once the bars have cooled completely, wrap them individually in plastic wrap or parchment paper, place them in an airtight container or freezer-safe bag, and store them in the freezer for up to 3 months.
Recipe FAQ
Plant-based protein powder such as pea, rice, or soy protein can be utilized in these oatmeal bars. The taste and texture may vary, so ensure you choose one you enjoy for optimal results.
While I recommend old-fashioned rolled oats for the best chewy texture, you can substitute quick oats if needed. Keep in mind that the texture may differ slightly, and the bars could be slightly softer.
Yes, these homemade nut-free protein bars are completely gluten-free. Make sure to use certified gluten-free oats and oat flour.
Yes, they offer convenience when paired with nutritious options like fruit and yogurt. I enjoy combining these homemade nut-free protein bars with Greek yogurt and fresh berries for breakfast.
More High Protein Snacks
If you try this homemade nut-free protein bars recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Nut-free Protein Bars
- Total Time: 15 minutes
- Yield: 10 bars 1x
Description
These chewy homemade nut-free protein bars are the perfect healthy snack. They’re made with simple ingredients like rolled oats, mixed seeds, tahini, protein powder, and chocolate chips.
Ingredients
- 1 cup rolled oats
- ¼ cup sunflower seeds
- ¼ cup hemp seeds
- 1 cup vanilla protein powder
- ¼ cup cacao nibs or chocolate chips
- 3 tablespoons chia seeds
- Pinch of sea salt
- ½ cup tahini
- ⅓ cup honey
- 1 teaspoon vanilla extract
- Optional: melted chocolate to top
Instructions
- Line a 9-inch square pan with parchment paper.
- In a large mixing bowl, combine the oats, sunflower seeds, hemp seeds, vanilla protein powder, cacao nibs, chia seeds, and salt.
- Add the tahini, honey, and vanilla extract, and stir until a dough is formed.
- Transfer the mixture to the prepared pan and use a spoon to arrange the mixture evenly, packing it down as firmly and evenly as possible.
- Optional: Spread over ¼ cup of melted dark chocolate on top and sprinkle with extra hemp seeds.
- Cover the pan and refrigerate for at least one hour, or preferably overnight to firm up. When you’re ready to slice, lift the bars out of the pan and use a sharp knife to slice the mixture into 10 bars.
Notes
- Store: Keep in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
- Freeze: Once cooled, wrap bars individually in plastic wrap or parchment paper, place them in an airtight container or freezer-safe bag, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Category: Snacks
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 9.3g
- Fat: 13.8g
- Saturated Fat: 2.7g
- Carbohydrates: 21.7g
- Fiber: 4.2g
- Protein: 15.2g
Lorraine says
I like the list of ingredients. I put this together and although it tastes good, it's crumbly and falls apart. It might be the protein powder I'm using. Any thoughts on what I can add to this to solve this problem?
Caitlin Rule says
Hey Lorraine, all protein powders absorb liquid a but different. Just add an extra few tablespoons of water as needed until it's more like a dough. Hope this helps! 🙂