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overhead shot of homemade protein bars cut into squares with one on its side
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5 from 15 votes

Easy Homemade Protein Bars (Cinnamon Roll)

Easy homemade protein bars that taste just like a cinnamon roll! Save yourself money by making your own protein bars; they are no-bake, made with a few simple ingredients and soooo much better than store-bought! 
Prep Time15 mins
30 mins
Total Time15 mins
Course: Snack
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 212kcal


  • 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


  • 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.
    blended dry ingredients in food processor for protein bars
  • 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.
    protein bar mixture in food processor
  • 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.
    showing texture of protein bar mixture in palm of hand
  • 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 mixture in loaf pan after pressing and sprinkling with flaky salt
  • Slice- Pull the bars out of the loaf pan, and cut into 8 squares.
    protein bar turned on its side to reveal texture inside



1- only whey protein powder has been tested 
2- you may also use quick oats in this recipe; avoid steel cut oats
3- you may swap for all natural peanut butter
4- other liquid sweeteners may work, but have not been tested
  • 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.


Serving: 1/8 of the batch | Calories: 212kcal | Carbohydrates: 20g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 12mg | Potassium: 174mg | Fiber: 3g | Sugar: 10g | Calcium: 81mg | Iron: 1mg