Getting enough protein can be a tall task at times. Especially, when I am out all day marketing for the new business, so I need some convenient grab-and-go protein options, and I am just not a fan of store bought protein bars. That’s where this homemade almond butter oatmeal protein bar recipe comes in and saves the day! These bars are crazy easy to make and they don’t have that chalky texture, or the super dense, sticks to your teeth and makes your jaw hurt when you try to chew it texture. Plus, I am lactose intolerant, so this allows me to use my plant-based protein powder instead of traditional whey found in most store bought bars.
This recipe really is super easy to make. I have a feww tips for making these. First, make sure your almond butter is smooth, almost melt-y. To get it to that consistency, put it in a microwave safe bowl and microwave it on 30 second increments until it’s smooth. Also, you will need some arm strength, because once the dough comes together it is STIFF. It will take some elbow grease to get it to come together, but it does come together. Lastly, the original recipe said to use the back of a spoon to get it spread out, but I found using the back of my hand was much easier. When you first put it into the dish you won’t think it will fit, but I promise it will, it just takes a minute.
Once cooled, I put them into an airtight container and kept them in the fridge. I found that they lasted right around two weeks. If you prefer honey over maple syrup, that is a perfectly fine substitute. This is really just a base anyway, you can add whatever you would like to make these unique to your tastes. Maybe some dried fruit or nuts if you want some added crunch. Have some fun and play around with it, and then let me know what creations you come up with.
- 1 cup almond butter
- 3 oz vanilla plant-based protein powder (I use Vega)
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 cups rolled oats
- 1/2 cup unsweetened coconut
- 1 tsp baking soda
- Preheat oven to 350 degrees. Spray a 9 x 11 pan with cooking spray.
- If almond butter isn't completely smooth, put it in a microwave safe bowl and microwave in 30 second increments until smooth.
- In a small bowl, use an electric mixer and mix the almond butter, protein powder and maple syrup. Beat in the eggs, and then add the cinnamon and vanilla extract.
- Stir in rolled oats, coconut, and baking soda and mix well. (NOTE: the dough will be VERY stiff).
- Firmly press stiff dough into the pan using the back of your hands or back of a spoon (I find using my hands works better).
- Bake for 12 minutes or until the top browns slightly.
- Cool pan on a rack, cut into 18 squares, and store leftovers in an airtight container.
- I keep mine in an airtight container in the fridge and they seem to last for 2 weeks.
- Nutritional information below is for 1 bar, total bars in the recipe total 18.