Protein Granola Bars

Prep Time: 15 minutes | Set Time: 2 hours | Total Time: 2 hours 15 minutes
Difficulty: Easy | Intensity: Low effort, no baking required
Yield: 12 bars
Storage: Airtight container for up to 2 weeks, or freeze for up to 3 months.

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Recipe Description

Meet your new on-the-go best friend: Crunch & Fuel No-Bake Protein Granola Bars. These bars are the ultimate solution for busy mornings, post-workout refueling, or that afternoon slump. Packed with 12 grams of protein per bar, they’re designed to deliver sustained energy without the sugar crash. The combination of hearty oats, rich nut butter, and a double hit of protein powder and crunchy nuts creates a perfectly chewy yet substantial texture. Sweetened naturally with honey and a hint of maple syrup, they strike the ideal balance between wholesome and deliciously indulgent. Vegan? No problem—see the easy swaps below. Whip up a batch in just 15 minutes of active time, let them set, and you’ve got a week’s worth of healthy, satisfying fuel ready to grab and go.

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Ingredients

Dry Ingredients:

• 2 cups old-fashioned rolled oats (use certified gluten-free if needed)

• ½ cup vanilla or chocolate whey protein powder (or plant-based for vegan option)

• ¼ cup ground flaxseed

• ½ cup chopped almonds

• ¼ cup pumpkin seeds (pepitas)

• ¼ cup mini dark chocolate chips (optional, but recommended)

Wet Ingredients & Binders:

• ½ cup creamy almond butter (or peanut butter)

• ⅓ cup raw honey (or pure maple syrup for vegan)

• 3 tablespoons coconut oil

• 1 teaspoon pure vanilla extract

• ¼ teaspoon sea salt

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Equipment Needed

• 8×8 inch baking pan

• Parchment paper

• Medium mixing bowl

• Small saucepan

• Spatula

• Measuring cups and spoons

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Step-by-Step Instructions

Step 1: Prep the Pan

Line your 8×8 inch baking pan with a sheet of parchment paper, leaving some overhang on two opposite sides. This “sling” will make lifting out the set bars incredibly easy. Lightly grease the exposed sides of the pan.

Step 2: Toast the Oats & Nuts (Optional but Recommended)

• Intensity: Low. This step adds depth of flavor but can be skipped if you’re in a rush.

• Spread the rolled oats and chopped almonds in a single layer on a dry skillet over medium heat.

• Toast for 5-7 minutes, stirring frequently, until fragrant and lightly golden. Transfer immediately to your mixing bowl to stop the cooking.

Step 3: Mix Dry Ingredients

To the bowl with the toasted oats and almonds, add the protein powder, ground flaxseed, pumpkin seeds, and sea salt. Stir until everything is evenly distributed. If using chocolate chips, wait to add them until after the wet mixture is incorporated to prevent melting.

Step 4: Create the Wet Mixture

• Intensity: Low. Requires careful attention to avoid burning.

• In your small saucepan, combine the almond butter, honey, and coconut oil.

• Warm over low heat for 3-4 minutes, stirring constantly, until the mixture is smooth, runny, and fully combined. Do not let it boil.

• Remove from heat and stir in the vanilla extract.

Step 5: Combine & Press

• Pour the warm wet mixture over the dry ingredients. Using a spatula, fold and stir until every oat and nut is thoroughly coated. The mixture will be thick and sticky.

• Now, fold in the mini chocolate chips, if using.

• Transfer the mixture to your prepared pan. Using the spatula or your hands (lightly dampened with water to prevent sticking), press the mixture down very firmly and evenly. This is the most crucial step for bars that hold together. Apply as much pressure as you can to compact it.

Step 6: Chill & Set

Place the pan in the refrigerator for at least 2 hours, or until completely firm and set. For the cleanest cuts, you can freeze the pan for the last 30 minutes of this time.

Step 7: Slice & Store

• Use the parchment paper sling to lift the entire block out of the pan.

• Place on a cutting board and, with a sharp knife, cut into 12 rectangular bars (cut in half, then cut each half into 6 bars).

• For easy access, wrap individual bars in parchment paper. Store all bars in an airtight container in the refrigerator to maintain firmness.

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Chef’s Notes & Customizations

• Nut-Free: Use sunflower seed butter and swap almonds for sunflower seeds.

• Add-Ins: Get creative! Add ¼ cup of unsweetened shredded coconut, dried cranberries, or cacao nibs.

• Texture: For a denser, more traditional granola bar, press with extreme force. For a slightly crumblier texture, press firmly but don’t compact as aggressively.

• Sticky Situation: If your mixture seems too dry and isn’t holding together, add an extra tablespoon of warmed nut butter or honey. If it seems too wet and oily, add an extra tablespoon of oats or protein powder.

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Nutritional Information

• Serving Size: 1 bar

• Calories: 280

• Total Fat: 17g | Saturated Fat: 4.5g

• Cholesterol: 5mg (0mg for vegan version)

• Sodium: 85mg

• Total Carbohydrates: 22g | Dietary Fiber: 4g | Total Sugars: 9g (Includes 5g added sugars from honey/chocolate)

• Protein: 12g

• Key Nutrients: Excellent source of healthy fats, fiber, and protein. Provides calcium and iron from nuts, seeds, and oats.

Nutritional values are estimates calculated using generic ingredients and may vary based on specific brands and measurements used.