Fuel busy days with this high protein snack! These homemade protein bars are made entirely in the food processor, require no baking and have 17 grams of protein each!
Craving a protein packed snack that actually keeps you full? These no‑bake espresso protein bars come together in just a few minutes. Each bar packs 17 g of protein thanks to a smart combo of your favorite powder, hearty oats and almond butter. A dash of espresso powder adds an energizing kick, while dark chocolate chips satisfy the sweet tooth.
Reasons you'll ♡ these Protein Bars
- Fast: one food processor, 10 minutes, zero baking.
- No Junk: no weird ingredients here, just everyday staples.
- High flavor, High Protein: espresso kick + dark‑chocolate chips tastes like dessert, but has 17+ grams of protein.
Ingredient notes
- Protein Powder: I used a whey protein powder, any variety will do, just use your favorite. Keep in mind the protein content of your bars may vary depending on the protein powder you use.
- Rolled Oats: also known as Old Fashioned Oats
- Cocoa Powder, Espresso powder: the flavor boosters that make these bars sing.
- Coconut Oil: helps the bars hold together well.
- Almond Butter: can be subbed with any other nut butter such as cashew, sunflower or peanut butter.
- Honey: can be subbed for any liquid sweetener.
- Chia Seeds: adds fiber, but you can skip if you prefer.
- Mini Dark Chocolate Chips: I highly recommend, but you can skip or replace with nuts if you prefer.
Homemade Protein Bar directions
- Pulse dry ingredients- In a 7 cup or larger food processor fitted with a steel S blade, add the protein powder, rolled oats, cocoa powder, espresso powder 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.
- Add Chocolate Chips- Pulse in the chocolate chips (only push the pulse button one or two times, you are just trying to fold them in)
- 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).
Protein Bar Recipe FAQ
This recipe will work with any protein powder. Just choose a flavor that will complement the other flavors in these bars.
Absolutely. Just make sure your food processor is big enough to accommodate the additional ingredients.
Yes, but the flavor won’t be as strong or rich. Espresso powder gives that bold coffee flavor in just a small amount
Storage + reheating
These bars keep supremely well in the fridge or in the freezer!
- Fridge: store in an airtight container in the fridge for up to 7 days; due to the coconut oil, 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.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
The Best Homemade Protein Bars
Video
Ingredients
- 1 cup rolled oats
- ½ cup protein powder
- 1 tablespoon cocoa powder
- 1 tablespoon espresso powder
- 1 cup almond butter
- ¼ cup honey
- 2 tablespoon coconut oil
- 1 tablespoon chia seeds
- ½ teaspoon vanilla
- ¼ cup mini dark chocolate chips
Instructions
- Add the protein powder, oats, cocoa powder, espresso powder in a food processor. Blend for 1 minute, until oats are powdery and fine, as pictured above.
- Add the melted coconut oil, almond butter, honey and vanilla extract to the food processor. Blend for another 30 seconds, until mixture is well combined.
- Pinch the mixture in your hand; it should form a ball and not crumble. If the mixture is crumbly, add water and process again.
- Pulse in the chocolate chips, just 1-2 times. You just want the chocolate chips to be folded in evenly.
- Line a 9 x 5 inch loaf pan with parchment paper and press the protein bar mixture into the pan until smooth across the top. Chill for 2 hours, or freeze 30 minutes before slicing.
Nutrition Information
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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.
Linds says
my family is obsessed with these!