Protein Bars without Protein Powder (No Bake)

Straightforward, no-bake protein bars without protein powder! They are frugal, vegan, gluten-free, and boast 9 grams protein per bar.

No matter how many years it’s been since leaving school, late summer will always feel like the start of new year. I imagine I will still be tidying my desk, sharpening some fresh pencils (I love that smell!), and perusing new lunch boxes when I’m ninety, and that is just fine with me.

So, regardless of whether you, or anyone else in your household is in back-to-school mode, ’tis the season (in magazines, cookbooks, and food blogs–mine included) to consider shaking up the packed lunch routine. Cheers!

This frugal and straightforward protein bar recipe has me celebrating the new school year. Even better: the high protein content comes from whole food ingredients, not expensive powders.

The bars are dense and delectable–definitely worthy of breakfast on the go, or fitness snack (before or after your workout). Or enjoy as dessert to satisfy candy bar cravings :).

No Protein Powder Required

Each of these bars packs 9 grams of plant-based protein, without using protein powder. The protein comes from real food ingredients–most of which you likely have in your pantry–instead, including canned chickpeas, peanut butter, and flaxseed meal.

Recipe Benefits

• High in protein (9 grams of protein–this will vary slightly depending on which nuts/seeds you choose)
• High in fiber (6 grams fiber per bar)
• No-bake and no-cook (no oven or stovetop required
• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free (unless you add the optional chocolate topping)

Ingredients

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.

These bars live up to their cheap and straightforward moniker when it comes to ingredients. No expensive protein powder or other pricey additives, just plain options from almost any grocery store. Here is what you will need:

• Rolled oats (certified gluten-free, as needed)
• Canned chickpeas (also called garbanzo beans)
• Peanut butter (or any nut butter or seed butter you prefer. See notes below.)
• Maple syrup
• Flaxseed meal
• Vanilla extract

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Grease, spray or line (with parchment paper or foil) an 8-inch (20 cm)square baking pan.
• In afood processoror blender, process the the oats until fine and powdery. Add the chickpeas,flaxseed meal, peanut butter,maple syrupand vanilla. Process until blended and completely smooth, stopping several times to scrape down the sides of the container (it will be a thick, fudge-like dough).
• Scrape the dough mixture into the prepared pan, compacting the dough and smoothing the top. If desired, drizzle the top with melted chocolate and/or sprinkle with a few chopped peanuts (or other nuts or seeds).
• Refrigerate for at least 1 hour, or freeze for 20 minutes, until firm. Cut into 8 bars or squares.

Optional Chocolate and Peanut Topping:If you want to gild the lily, you can melt an ounce of dark chocolate (chopped chocolate or chocolate chips) with half teaspoon of coconut oil (I melt the two in the microwave, in 10 second increments, until smooth). Drizzle over the bars and, if desired, sprinkle with chopped roasted peanuts.

Storage

Store the kitchen-made protein bars in an airtight container in the refrigerator/fridge for 2 weeks or the freezer for up to 6 months.

Taste & Texture

The bars have a peanut butter fudge flavor and firm texture. Don’t worry, you will not tastebeanswhen you take a bite: the combination of maple syrup, vanilla and peanut butter blocks any flavor of chickpeas.

If you like, you can vary the flavor further by adding a teaspoon or so of your go-to spice or spices (e.g., ground cinnamon or pumpkin pie spice).

Substitutions

• Peanut butter alternatives:Use an equal amount of any other smooth nut butter or seed butter in place of the peanut butter, For example, cashew butter, almond butter, sunflower seed butter, pumpkin seed butter or tahini.
• Peanut alternatives:Swap any other chopped nuts or seeds (toasted, roasted, or raw)for the peanuts, such as walnuts, pecans, cashews, almonds, green pumpkin seeds, or sesame seeds.
• Chickpea alternatives:I have not tested the recipe with other beans, but you should be able to swap in other canned or cooked beans such as white beans (e.g., cannellini, white navy beans, or Great Northern beans).
• Maple syrup alternatives:An equal amount of brown rice syrup, agave nectar, date syrup, or (if you do not follow a vegan diet) honey can be used in place of the maple syrup.
• Sugar-free alternative:Use an equal amount of liquid sugar-free substitute in pace of the maple syrup, and use no added sugar peanut butter. If opting for the chocolate topping, use sugar-free chocolate.

Enjoy!