Continuing from yesterday’s post, I offer energy bar #2: an easy-as-can-be no-bake bar, reminiscent of oatmeal cookies and packed with protein to keep your energy levels soaring!
Inspiration for these bars stems from several ready-made bars I like, most particularly BOBOS oat bars.
I really didn’t know what I was doing the first time I tried to pull these off. I found a recipe in Vegetarian Times magazine that, based on the headnote description and photo, resembled the Bobos bar.
I should have thought it through before assembly.
It was a no-bake bar, too, but instead of nut butter and/or honey, it was held together with tofu.
The gruel-like mixture was turned into a baking pan, topped with cheesecloth and a plate, then weighted with cans for 24 hours to set and dry out. I’m not kidding.
According to my resident food critic, and otherwise lovable husband, the results could be described in two words: prison rations.
But these bars are another story entirely.
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’ve played up the protein by adding a generous helping of plant based vanilla protein powder (I used VEGA brand, but you can use what you prefer). As a result, these bars are super filling! And SO much cheaper and tastier than ready-made protein bars.
Now pardon me for dashing off, I’ve got to go gobble one (or more!) of these right now; I just finished teaching pilates, followed by wind sprints with a toddler (and haven’t eaten since this morning). Cheers!
No-Bake Oatmeal Protein Bars {V + GF}
- Prep Time: 16 mins
- Cook Time: 2 mins
- Total Time: 18 mins
- Yield: 12 1x
Description
No-bake, 5-ingredient protein-packed oat bars that are vegan and gluten-free! Easy to make, and so delicious.
Ingredients
- 2 cups rolled oats (old-fashioned or quick-cooking, GF as needed)
- 1/2 cup plant based vanilla protein powder (for testing, I used VEGA brand)
- 1/4 teaspoon fine sea salt
- Optional: 1/2 cup (total) chopped dried fruit, nuts, seeds or mini chocolate chips
- 3/4 cup nut or seed butter (e.g., peanut, cashew, almond, or tahini)
- 1/2 cup brown rice syrup, maple syrup or honey (if not vegan)
- 3 tablespoons nondairy milk (for testing, I used plain almond milk)
Instructions
- Line an 8-inch square baking pan with parchment or foil; spray with nonstick cooking spray.
- In a large bowl mix the oats, protein powder, salt, and any add-ins (e.g., dried fruit, nuts); set aside.
- Place the nut butter, syrup and milk 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.
- Transfer mixture to prepared pan. Using a large square of wax paper, parchment paper or foil, spritzed with cooking spray.very firmly press mixture down into pan to compact.
- Cool completely. Remove bars using foil overhang and then cut into 12 bars or squares.
Notes
Storage: Store in an airtight container in the refrigerator for 1 week or freezer for 6 months.
- Category: Snack, Protein Bar, Energy Bar
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. 🙂
★★★★★
Yum! I love the added crunch and sweetness you added, sounds delicious, Maddie!
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!
I found your blog from Jeanette’s Healthy Living and I love your recipes! Especially for bars and snacks! I found about 4 so far that I really must try [like the homemade LARA BARS]. A bonus: they’re no bake and healthy too~!
I just found this recipe and am excited to try it out. I have all the ingredients on hand, except for the milk powder. I’d love suggestions for a substitution or otherwise altering the recipe to conform to my pantry’s supplies?
Thanks!
Milk powder is incredibly expensive here so I used part flax and part coconut to replace it. Seemed to work out just fine. Not crumbly at all like some granola bar recipes work out to be.
These look great! I’m going to try to whip some up before our backpacking trip this weekend (as well as those Larabars).
How long do you estimate both bars will keep in a refridgerator and/or backpack? If I made a big batch would they be dried out by the end of summer (that is if we haven’t eaten them all by then!). What about freezing them? Thanks!
Camilla, I finally made these for my granddaughter and they are GREAT! I hope you don’t mind that I posted a veganized version, with full accreditation and links, on my blog!
Thanks for a truly fast and easy, healthy and tasty snack!
Hiya camilla i was just wondering if i could make these bars without adding milk powder or soy powder in them or is it a important part of the recipe??
thanks,
julia.
Marianne,
I can testify that these bars are great for pre- and post-workouts. I’ve also tucked many a bar into the stroller before heading off on a walk with Nick.
Yum, a lightened mole…I am DEFINITELY going to work on one! I love mole and made a traditional one for one of Rick Bayless’s books a few years back, but I’ve only done super simple “tastes sort of like mole” sauces sinces.
Hey Mercy! Have a GREAT time in New Orleans! Ummm, luscious Cajun/Creole food…sigh…Kevin says hi.
These both look fun to try…I try to get at least a 4-5 mile walk in everyday and these would be perfect before or after!!! I usually eat small meals through the day.
PS you have a good feel for spices,I wonder if you have ever “enlightened” a mole sauce…the traditional ones all call for LARD…..no way thank you!!!
Oh, how I miss Kevin — his dry wit, his hilarious stories, his reluctant chuckles! Paul & I still attribute “the problem is” to him whenever we say that phrase. Hee!
Hope all is well with you. I’m off to New Orleans for a conference. I’ll think of you as I eat begniets (sp?) and other luscious fare.