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You are going to love my vegan no-bake oat protein bars! Made with only 4 ingredients, they are quick and easy to make, as well as oil-free and gluten-free. Vary them in countless ways with different add-ins and flavors.

I am going to go out on a limb and wager that every single one of us could use a recipe an easy-as-can-be, no-bake protein bar. Further, one that Is reminiscent of oatmeal cookies and packed with plant-based protein to keep your energy levels soaring all day long.

They are dense (definitely intended as a quick breakfast or very substantial snack on the go), but I like that texture—something of a riff on a rich, moist oatmeal cookie.

I upped the protein in these bars by adding a generous helping of plant based vanilla protein powder (I used VEGA brand, but you can use what you prefer).

Recipe Benefits

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Oil-free
  • Packed with whole grains
  • High protein
  • High fiber
  • Easy to make (no baking required!)
  • Only 4 ingredients

Ingredients for Vegan No-Bake Oat Protein Bars

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need a small amount of regular tap water. If your nut or seed butter is not salted, consider adding a pinch or two of salt.

Vary the Vegan Protein Bars with Different Add-Ins

The bars are wonderful plain, but they can also be varied in countless ways by adding in a few extras. For example:

  • chopped dried fruit (e.g., raisins, dried cranberries, dried apricots, dried cherries)
  • chopped nuts (raw or toasted, e.g., pecans, walnuts, peanuts, cashews, almonds)
  • seeds (e.g., sesame, chia, green pumpkin seeds (pepitas), poppy seeds, hemp hearts)
  • chocolate (e.g., chocolate chips, cacao nibs, chopped chocolate)
  • carob chips
  • spices (e.g., cinnamon, ginger, pumpkin pie spice)
  • extracts (e.g., vanilla extract, almond extract)
  • citrus zests (e.g., lemon zest, lime zest, orange zest)

How to Make No-Bake Oatmeal Protein Bars

Note that the complete directions are also in the recipe card below.

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In addition to their delicious flavor, these power bars are super filling! They are SO much cheaper and tastier than ready-made vegan protein power bars, too.

Happy no-baking!

FAQ

How Should I Store the Oat Protein Bars?

Store the bars in an airtight container at cool room temperature for 1 weeks, the refrigerator for 2 weeks or the freezer for up to 6 months.

For garb & go convenience, and for preservation of freshness, I wrap the bars individually before placing in the storage process.

Can I Make these Without Protein Powder?

Yes! You can replace the protein powder with finely chopped nuts and seeds (chia seeds, for example, are very high in protein). Or replace with finely ground oats for energy bars (as opposed to protein bars).

I am not Vegan. Can I Use Whey Protein Powder?

Yes! Feel free to use the protein powder of your choosing, such as whey protein powder, in place of the vegan protein powder.

Vegan No-Bake Oat Protein Bars (4 ingredients, GF)

Vegan No-Bake Oat Protein Bars (4 ingredients, GF)

Yield: 12 bars
Prep Time: 16 minutes
Cook Time: 2 minutes
Total Time: 18 minutes

Vegan no-bake oat protein bars, made with only 4 ingredients! They are quick and easy to make, as well as oil-free and gluten-free! Vary them with different add-ins.

Ingredients

  • 2 cups (200 g) rolled oats (certified gluten-free, as needed)
  • 1/2 cup plant based vanilla protein powder (for testing, I used VEGA brand)
  • Optional: 1/2 cup stir-ins (e.g., chopped nuts, seeds, chocolate chips, dried fruit)
  • 3/4 cup nut or seed butter (e.g., peanut, cashew, almond, or tahini)
  • 1/2 cup (118 mL) brown rice syrup or maple syrup
  • 3 tablespoons (45 mL) water

Instructions

  1. Line an 8-inch square baking pan with parchment or foil, leaving an overhang on 2 opposite sides (for easy removal later). Spray with nonstick cooking spray.
  2. In a large bowl mix the oats, protein powder, and any optional add-ins (e.g., dried fruit, nuts).
  3. Place the nut/seed butter, syrup and water in a large heavy saucepan. Cook and stir over medium heat until bubbly, melted and smooth, about 1-2 minutes. Remove from heat and pour over oat mixture, stirring until blended.
  4. Transfer mixture to prepared pan. Using a large square of wax paper, parchment paper or foil (spritzed with cooking spray to prevent sticking) very firmly press the oat mixture down into the pan to compact.
  5. Cool completely. Remove bars using the parchment/foil overhang and then cut into 12 bars or squares.

Notes

Storage: Store the bars in an airtight container at cool room temperature for 1 weeks, the refrigerator for 2 weeks or the freezer for up to 6 months.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 189Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 13mgCarbohydrates 19gFiber 3gSugar 4gProtein 8g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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18 Comments

  1. Excellent recipe! My husband says it tastes like Snickers lol. This is definitely going into my permanent rotation.

  2. So delicious and EASY! I tried them with chocolate chips, craisins, pepitas, and sunflower seeds, but I want to try them with dried fruit next. 🙂

  3. I have made these twice now – the first time I liked the result a lot although they were a bit sticky. The second time, I added 2 C of crispy rice cereal and I made twice as many bars, and they are SO GOOD! Wow! Oh – and, the other change was the replacement of agave syrup with mostly brown rice syrup with a little maple syrup and a little agave (I ran out of brown rice syrup). The bars are now firm and not sticky, and the flavor is amazing – not too sweet! I love these. The addition of crispy rice makes them less dense and much cheaper, per bar, which is important to me. Thanks so much for this great recipe!