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Learn how to make matcha mint chip protein bars! They have 12 grams protein per bar and are gluten-free, vegan, oil-free, and easy-to-make, too.
Vibrant and verdant matcha, a traditional green tea powder hailing from Japan, is familiar in latte-form thanks to coffeehouses throughout the land. But the possibilities for incorporating this healthy super-ingredient in other recipes are vast, varied, easy and delicious.
For example, these matcha mint chip protein bars, freckled with mini dark chocolate chips and ideal for portable eating.
Curiosity piqued? I hope so, because matcha is a flavor worthy of experimentation. It has a trio of characteristics –sweet, vegetal and mildly astringent–that add a mellow backdrop in all sorts of baked goods and beverages. Further, adding matcha to a recipe is as simple as stirring: no prior preparation is required.
Health Benefits of Matcha
Beyond beguiling flavor, matcha is a spoonful of power. A short list of matcha’s benefits includes the following:
- A rich source of antioxidants (15 times the amount of pomegranates or blueberries) and polyphenols (10x more than brewed green tea).
- Enhances cognition (bring on the memory and concentration boosts!)
- Increases energy and endurance (excellent pre-workout)
- Increases metabolism (burn those calories!)
- Enhances cholesterol profile (lowers (bad) LDL, boosts HDL (the good kind))
- Boosts immunity
This past weekend, I crafted these no-bake match mint chip protein bars to make the most of some matcha powder that has been on standby in my pantry. The additions of mint and chocolate are inspired from a recently consumed cookie with the same flavors. It was too good to have only once in a rare while!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- High in protein (12 grams protein per bar)
- High in fiber (4 grams fiber per bar)
- Oil-free
- No baking required
- Quick and easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- rolled oats, (certified GF, as needed)
- vanilla vegan protein powder
- matcha powder
- flaxseed meal
- salt
- smooth almond butter, (see notes for options)
- nondairy milk, (e.g., almond milk, cashew milk, hemp milk, soy milk)
- maple syrup, (see notes for options)
- peppermint extract, (more or less, to taste)
- miniature semisweet chocolate chips, (certified GF, as needed)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Line an 8 inch (20 cm) square baking pan with parchment paper.
- Process the oats in a food processor until very finely ground. Add the protein powder, matcha, flaxseed meal, and salt. Pulse to combine.
- Add the almond milk, almond butter, maple syrup, and peppermint extract. Pulse until blended and mixture comes together into a dough.
- Evenly press the dough into the prepared pan. Scatter the top with the chocolate chips and pres into the bars.
- Loosely cover and refrigerate for at least 2 hours or until firm.
- Use the parchment paper liner to remove the bars. Cut into 10 bars.
FAQ
- How should I store the matcha mint chip protein bars? Store the bars in an airtight container in the refrigerator for 1 week or freezer for 3 months. Will keep, un-refrigerated, in a lunch bag/purse for transport during the day.
- What is a good substitute for almond butter? Other nut butters or seed butter can be used in place of the almond butter. For example, cashew butter, peanut butter, sunflower seed butter or tahini.
- What is a good substitute for maple syrup? An equal amount of agave nectar or brown rice syrup can be used in place of the maple syrup.
Related Recipes
Matcha Mint Chip Protein Bars (V, GF, Oil-free)
Ingredients
- 1.5 cups rolled oats, (certified GF, as needed)
- 1/2 cup vanilla vegan protein powder
- 3 tablespoons matcha powder
- 2 tablespoons flaxseed meal
- 1/4 teaspoon salt
- 1/2 cup smooth almond butter, (see notes for options)
- 2/3 cup nondairy milk, (e.g., almond milk, cashew milk, hemp milk, soy milk)
- 3 tablespoons maple syrup, (see notes for options)
- 1 teaspoon peppermint extract, (more or less, to taste)
- 1/4 cup miniature semisweet chocolate chips, (certified GF, as needed)
Instructions
- Line an 8 inch (20 cm) square baking pan with parchment paper.
- Process the oats in a food processor until very finely ground. Add the protein powder, matcha, flaxseed meal, and salt. Pulse to combine.
- Add the almond milk, almond butter, maple syrup, and peppermint extract. Pulse until blended and mixture comes together into a dough.
- Evenly press the dough into the prepared pan. Scatter the top with the chocolate chips and pres into the bars.
- Loosely cover and refrigerate for at least 2 hours or until firm.
- Use the parchment paper liner to remove the bars. Cut into 10 bars.
Notes
Nutrition
Looks delicious! I love mint and matcha together. Can I ask which vanilla protein powder you use? Thanks.
Hi Niki! I am pretty sure that when I came up with these years ago I was using either SunWarrior or Vegan protein powders. I still like both of those, but I am not the most loyal when it comes to protein powder brands, so I’ve been rotating through several that I really like. These include Blueprint, just ingredients, and truvani 🙂