These easy homemade protein bars taste like a cinnamon roll, and have 7 g protein per bar! Easy to prepare with simple ingredients, and they taste way better than store bought.
We love making our own homemade granola bars as well as no bake energy bites; not only do they taste better than store bought, but you know exactly what goes into them! Protein bars are another great option to make at home, and they're surprisingly easy!
These homemade protein bars have just seven ingredients, and taste eerily similar to a cinnamon roll. I absolutely love their texture- chewy, but easy to eat (unlike some protein bars which can get so tough over time!). I think you're going to love them!
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Reasons you’ll ♡ this recipe
- you need seven simple ingredients that you may already have in the pantry
- they have the best texture- chewy yet slightly soft- and taste similar to a cinnamon roll
- you know exactly what goes into them and they taste better than storebought
Recipe video
Watch the video below to see how I make homemade protein bars! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- rolled oats- you can use rolled oats or quick oats for this recipe; we blend them in the food processor to make oat flour before adding in the other ingredients.
- vanilla protein powder- this recipe was tested with whey protein powder and I cannot say for sure if vegan protein powder would also work. I used this AllWhey French Vanilla Protein Powder, which adds vanilla flavor and a touch of sweetness.
- almond butter- for this recipe, you'll need all natural almond butter (the only ingredients should be almonds and possibly salt). All natural peanut butter can also be used.
- honey- helps to bind the bars and adds a touch of sweetness; alternatives have not been tested, but may work (drop us a comment if you try!)
- coconut oil- I use refined coconut oil, which does not have a prominent coconut flavor.
- flaky salt- optional but totally adds that finishing touch to the bars; I use Maldon.
Step by step directions
1. Pulse dry ingredients- In a 7 cup or larger food processor fitted with a steel S blade, add the protein powder, cinnamon and rolled oats. Blend for 1 minute, until oats are powdery and fine, as pictured above.
TIP- this is the food processor I have & love!
2. Add wet ingredients- Add melted coconut oil, almond butter, honey and vanilla extract to the food processor. Blend for another 30 seconds, until mixture is well combined.
TIP- to avoid dirtying measuring cups, weigh the almond butter and honey right in the food processor- weights are provided in the recipe card!
3. Check consistency- Fold some of the mixture in your hand; it should form a ball and not crumble. If the mixture is crumbly, add water and process again.
4. Press & chill- Line a 9 x 5 inch loaf pan with parchment, and press the protein bar mixture into the pan until smooth across the top. Sprinkle with flaky sea salt, then chill for 2 hours (or freeze for 30 minutes).
TIP- spritz the bottom of the loaf pan with spray oil to help the parchment stay put!
FAQ
My food processor had a hard time blending a double batch up properly. If you have a large food processor (larger than 7 cups), it might not be an issue for you. You could also work in two batches, then press into a 9 x 9 inch pan.
I suspect it would work, but can't say for sure as I've never tested. Drop us a comment below if you give it a try!
I bet that would be great! Chocolate sounds like a great option.
Storage
These bars keep supremely well in the fridge or in the freezer!
- fridge- store in an air tight container in the fridge for up to 7 days; due to the nut butter, I don't recommend leaving them out at room temperature for too long.
- freezer- wrap loosely in parchment paper and store in a larger bag or meal prep container. Freeze for up to 3 months.
Variations
You could play around with this recipe, switching up the spices and flavorings:
- almond: go with a neutral flavored protein powder and add almond extract; top with sliced almonds
- mint chocolate chip: try adding a chocolate protein powder and some chocolate chips; maybe even some peppermint extract
- peanut butter: swap the almond butter for PB and/or use a PB flavored protein powder
- lemon coconut: try adding in some lemon zest and pulsing in some shredded coconut at the end
- coffee chocolate: add a tablespoon of espresso powder, some cocoa powder and chocolate chips
More healthy snacks
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Easy Homemade Protein Bars (Cinnamon Roll)
Video
Ingredients
- 1 scoop vanilla whey protein powder 40 g; a heaping ½ cup; see note 1
- 1 teaspoon cinnamon
- 1 cup rolled oats 96 g; see note 2
- 2 tablespoons coconut oil 26 g; melted; refined recommended
- ½ cup natural almond butter 118 g; see note 3
- ¼ cup honey 74 g; see note 4
- ½ teaspoon vanilla extract
- 1 tablespoon water *if needed
- sea salt for sprinkling
Instructions
- Pulse dry ingredients- In a 7 cup or larger food processor fitted with a steel S blade, add the protein powder, cinnamon and rolled oats. Blend for 1 minute, until oats are powdery and fine, as pictured above.
- Add wet ingredients- Add melted coconut oil, almond butter, honey and vanilla extract to the food processor. Blend for another 30 seconds, until mixture is well combined.
- Check consistency- Fold some of the mixture in your hand; it should form a ball and not crumble. If the mixture is crumbly, add water and process again.
- Press & chill- Line a 9 x 5 inch loaf pan with parchment, and press the protein bar mixture into the pan until smooth across the top. Sprinkle with flaky sea salt, then chill for 2 hours (or freeze for 30 minutes).
- Slice- Pull the bars out of the loaf pan, and cut into 8 squares.
Tips:
- fridge- store in an air tight container in the fridge for up to 7 days; due to the nut butter, I don't recommend leaving them out at room temperature for too long.
- freezer- wrap loosely in parchment paper and store in a larger bag or meal prep container. Freeze for up to 3 months.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Kari Lemon says
These are delicious and a big hit with my family. Swapped for peanut butter, as my daughter has a tree nut allergy and used avocado oil instead of coconut. Have made several times as they are nice to have on hand for healthy snacking through the week. I highly recommend.
Angie says
Amazing recipe! So easy to make and my family said these tasted like dessert. Only change I made was using pistachio butter in place of almond butter, and it worked beautifully. This recipe is a keeper.