You are going to love my vegan no-bake oat protein bars! Made with only 4 ingredients, they are quick and straightforward 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 straightforward-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).

Recipe Benefits

Vegan (dairy-free, egg-free)
Gluten-free
Oil-free
Packed with whole grains
High protein
High fiber
Straightforward 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 betweenUS Customary(volume) andMetric(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, orpepita 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 instructions are also in the recipe card below.

In addition to their satisfying flavor, these power bars are especially 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.

Vegan No-Bake Oat Protein Bars (4 ingredients, GF)

Prep Time: 16 minutes
Cook Time: 2 minutes
Total Time: 18 minutes
Servings: 12 bars

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

Method

Line an 8-inch square baking pan with parchment or foil, leaving an overhang on 2 opposite sides (for straightforward 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.

Notes

Storage: 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.