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Easy vegan savory power bars are oil-free, gluten-free & delicious! Each bar has 9 grams protein, 141 calories, & 3 grams fiber.
I love to make homemade power bars. They are so much better than store-bought options–better quality ingredients, frugal, no wasteful packaging–and are perfect for quick, nutritious snacks and mini-meals any time of day.
But as much as I enjoy my naturally sweet creations, I’ve long wanted to create a savory power bar, one completely absent of sweet ingredients that is every bit as portable and variable as homemade granola bars, larabars, and clif bars.
I know I am not alone on this subject. I have received countless requests for just such a bar for years from fellow fitness enthusiasts, backpackers, and snackers, but it took me forever to figure out a feasible, delicious, convenient and affordable way to do it.
Until now.
I am so excited about these bars! They are delicious, a cinch to prepare, frugal, gluten-free, vegan, and perfectly portable for every kind of venture.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Easy to make
- Versatile (many of the ingredients can be swapped for what you have on hand)
- High in plant protein
- High in fiber
- Portable
Ingredients for DIY Vegan Savory Power Bars
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.
- Unflavored vegan (plant-based) protein powder
- Rolled oats (certified gluten-free, as needed), ground into a flour
- Non-dairy milk (I used almond milk, but use what you prefer)
- Cooked Quinoa (or use cooked millet, amaranth, or brown rice)
- Toasted and salted Nuts ( I used pistachios and almond, but use what you prefer)
- Chia seeds (you can use any seeds
- Salt (as desired)
- Optional seasonings (I like to use a bit of garlic powder or onion powder and black pepper_
I recommend toasting or using roasted, nuts or seeds for at least some of your add-ins. The toasting/roasting adds so much flavor to the bars.
How to Make Vegan Savory Power Bars
Note that the complete directions are also in the recipe card below.
Have I mentioned recently how much I love easy? I. Love. Easy. And that is exactly what these bars are, because we have things to do and places to go (which is why we need these bars ?).
Here is the gist of the recipe:
- Combine all of the dry ingredients in a large bowl
- Add the nondairy milk, stirring to combine.
- Spread and press the dough in an 8-inch (20 cm) pan.
- Bake in a 350F (180C) oven for 25 to 28 minutes.
- Cool and cut into bars. Done!
Storage for the Bars
Store the bars in a single layer in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months. Yu can also individully wrap the bars for storage. The bars will keep during the day, unrefrigerated.
Do I Have to Use Protein Powder in the Recipe?
I use 1/2 cup of protein powder in these bars, but if you want to make an even higher protein bar, simply omit the 1/2 cup oats and add another 1/2 cup of protein powder.
Conversely, if you do not have pea protein, you can still make these bars simply by increasing the total amount of oats to 1 cup (or total oat flour to 2/3 cup).
The possibilities for variations with these bars is vast. For example, add different spices or herbs, and use any combination of nuts and seeds that you like. The possibilities are vast!
In the meantime, get busy baking! I know that you are going to love these bars as much as I do!
Related Recipes
Vegan Savory Power Bars (oil-free, gluten-free)
Ingredients
- 1 and 1/2 cups cooked, cooled quinoa
- 1/2 cup 50 g rolled oats, ground into flour (or 1/3 cup oat flour)
- 1/2 cup unflavored vegan protein powder
- 1/2 cup roasted, salted nuts, chopped (I used almonds & pistachios)
- 1/3 cup seeds, I used chia; see notes for options
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder or onion powder
- 1/8 teaspoon black pepper
- 1 cup 237 mL non-dairy milk (e.g., almond, cashew, hemp)
Instructions
- Preheat the oven to 350F (180C). Line an 8-inch (20cm) square pan with foil or parchment. Spray or grease the exposed sides to prevent sticking.
- In a large bowl, combine the quinoa, ground oats, protein powder, nuts, seeds, salt, garlic powder, and pepper until combined.
- Add the milk to the bowl, stirring until combined. The dough should be thick, but not dry. If dry, add a little bit more milk (or plain water).
- Spread the dough evenly into the prepared pan, smoothing the top.
- Bake in the preheated oven for 25 to 28 minutes until the light golden brown and the surface appears dry and set.
- Transfer to a wire rack adn cool completley. Use the foil or parchment liner to lift and transfer the bars to a cutting board. Cut into 10 bars.
Can I use coconut butter or oil with shredded carrot instead of nuts and seeds?
Coconut butter, but not oil.
Where has thd colour come from in the pictures as there is no coloured ingredients?
Hi Lorraine! Those are the pistachios and almonds I used in the batch photographed. The Almonds looked slightly orange – ish based on the toasting (baking) and the lighting
I want to make soft (not crunchy) savory protein bars for an older friend who has a hard time chewing. Do you have any suggestions? Thanks:)
Hi Mickie,
These should be fine for your friend–they are not hard/crunchy. I suggest chopping any added nuts or seed fine, or leaving them out, as those would be the only hard parts.
This is a brilliant recipe, Camilla! I have been making these for a few years, they are so good.😍 Also, I sent you a private message because there is another recipe on another site that is pretty much a copycat of yours. Thought you should know 😳
Thank you so much, Ella!!! I will check my messages, thank you 🙂
Following on from last review, I added about 3oz mature cheddar (can’t afford to cook with Vegan cheese although I love it) another good half teaspoon of black pepper, tablespoon and a half of coconut oil. ( I already added twice the amount of milk the first time round) and 2-3 tablespns of fresh rosemary. They are slightly less crumbly but they are still hot and I can’t stop eating them – delicious! Thank you Camilla, sorry about the truthful review. I am going to try some more of your recipes, they look good, and I wont write essays about them xx
The recipe I’ve been looking for, these are GREAT!
Made the recipe without any modifications. QUITE nice! I’ll be making them again. It made me think of a savory baked hot cereal, much like a firm baked oatmeal. Lovely!
Excellent, Vanessa!
Would yellow pea flour work? I could grind them on extra fine.
Just looking to use ingredients already in the house.
Thanks for coming up with a savory option; too much sweets, even
natural ones, makes me nuts after a while.
Hi Davette,
I am not sure about the yellow pea flour; the pea protein has a lot of the fiber removed from it, so you may need to adjust the ratios and experiement a bit. I completely agree about the sweet bars getting monotonous! 🙂
Are your carb counts gross or net for these? I am vegan, and have a whole cannister of pea protein that I need to use up, but need to keep my carbs under 100 per day
Hi Robin
They are gross carbs. Hope that helps!
Has anyone tried this with hemp protein or just ground dried peas? I am afraid that it would alter the taste. I am going to try it anyway with 1/2 & 1/2 and experiment with different flavors. Fingers crossed these honey mustard ones turn out good! Thanks for the recipe !!!
I would love to know how your experiment turns out, Alyssa. I have a huge tub of hemp protein that I should get around to using!
I really like this idea about making savory protein bars. I’m definitely going to try them.
DO NOT HEAT HEMP In any form. It turns carcinogenic (cancer causing) and destroys the nutrients. I currently have a protein powder which has hemp and I’m looking for no bake or heat recipes. I’m going to try this pea protein after I finish this one.
Thanks so much for the recipe, Camilla
@Panna, can you share the evidence for not heating Hemp?
Thank you
Hi,
what could I substitute for the quinoa?
Thanks!
Hi Kelsey! You could use a similar size grain like millet, or if you are not going gluten-free, use bulgur (equal amounts for both). 🙂
Hi Camilla,
Do you think chickpea flour would be ok to use instead of pea flour?
It would be worth a try!
This is a great recipe. I always add lots of variations because I think the bars on there own are good, but I like to add some bolder flavors. I add sundered tomatoes, different fresh or dried herbs, chipotle powder, all sorts of stuff. Great building block recipe, exactly what I was looking for, Camilla!
How do you determine the protein content of the bars?
Hi Giselle,
Online nutrition calculator software–you enter in each of the ingredients, including the specific brand of protein powder, then you enter how many servings, and it breaks down all of the nutrition information per serving.
Thanks, Camilla! I just ordered some of same brand from your picture. Hope to make these this weekend. I have lots of quinoa left over from tonight’s dinner! Will let you know how they turn out. Love all your stuff!:) xx
Hi Colleen! Yes, I love it! Both the plain and the flavored. I have used NOW brand, which is fine, and Pure Pea; pure pea is good, but pretty pricey, and a little bit gritty. I’ve been experimenting a lot with Growing Naturals Rice protein , too–I had given up on rice protein powder because the brands I had tried were really, really gritty, but the GN brand is amazing, really light, no grit at all! I wouldn’t steer you wrong! 🙂
HI Camilla, I love the idea of savory protein bars and all of the recipes have so much sugar! I was frustrated and searched for savory ones and found your site. Thank you!
I heard that cooking destroys the protein. And powders should not be cooked or heated as they will lose their protein content. So wanted to know if you could find out after baking them.
Thanks!
Camilla, you like the flavor of that pea protein brand? Trying to find a good one
Fantastic, Stacey!
I made them yesterday; made for a great snack today!
Hilarious, Denise 😉
I must be tired. I read that as “power bras” and wondered how they could be savory. :/
Thanks, Tina!
Will have to try making some!! Looks great Camilla!!
Love it! Cannot wait to experiment more!
Wonderful, Xochitl!
These look great – glad you like the pea protein!
These look great! Think I’ll try to make them over the weekend.
I hope you do try them, Julia! You could ask your son what he wants to add to the mix 🙂
I want to try these. I have made your power cookies and my son who is gluten free loves them.
Oh, I hope you do try them, Julia! You could ask your son what sorts of add-ins he would like best!
I’d love to see this with GARlic in it. Mmmmm… if you want to get savory for real, make it taste like a crouton!
Garlic would be great! Just add 2 or 3 cloves, minced, to the batter–yum!