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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).
Table of Contents
- Recipe Benefits
- Ingredients for Vegan No-Bake Oat Protein Bars
- Vary the Vegan Protein Bars with Different Add-Ins
- How to Make No-Bake Oatmeal Protein Bars
- FAQ
- How Should I Store the Oat Protein Bars?
- Can I Make these Without Protein Powder?
- I am not Vegan. Can I Use Whey Protein Powder?
- Related Recipes
- Vegan No-Bake Oat Protein Bars (4 ingredients, GF) Recipe
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Rolled oats (certified gluten-free, as needed)
- Plant based vanilla protein powder (certified gluten-free, as needed)
- Smooth nut or seed butter (e.g., peanut butter, almond butter, sunflower seed butter, or pepita butter)
- 1/2 cup (118 mL) brown rice syrup or maple syrup
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.
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.
Related Recipes
Vegan No-Bake Oat Protein Bars (4 ingredients, GF)
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
- 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.
- In a large bowl mix the oats, protein powder, and any optional add-ins (e.g., dried fruit, nuts).
- 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.
- 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.
- Cool completely. Remove bars using the parchment/foil overhang and then cut into 12 bars or squares.
Can I use more oats and coconut butter or oil instead of nut or seed butter?
Hi Nicole,
I am sure you can play around with that to make it work. If you use an equal amount of coconut butter in place of the nut/seed butter, you should not have to make any other changes. If there are two many oats, these will not hold together as bars 🙂
Thank you, and do you think I can use cacao powder or carob powder as a protein powder substitute? If yes, should I use the same amount of cacao or carob powder as protein powder?
In general, I do not think either works as a protein powder substitute. You could use some cocoa/carob powder here (maybe 1/4 cup?) to replace some of the protein powder, that might be too strong, though, you will have to experiment. Also, the protein powder here is sweetened, while cocoa powder is bitter.
Thank you, recipes from your blog such been such a welcomed addition to our family
I am delighted to hear it, Nicole 🙂
Can you use egg white protein powder?
Hi Carol,
Yes, that will definitely work in these.
Delicious! Thanks for such an easy recipe 🙂
Excellent recipe! My husband says it tastes like Snickers lol. This is definitely going into my permanent rotation.
Do you know the nutritional values for this recipe? Trying to see just how much protein is packed in.
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.