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These homemade Protein Granola Bars are thick, chewy and filling. Made with simple ingredients, no eggs and no sugar, they are healthy, low calorie, vegan and gluten-free. Perfect as a post-workout snack!
If you are looking for more easy protein snacks with protein, you should also try my protein bars, cottage cheese pudding, protein muffins and peanut butter filled single serving protein cookie.
Time to leave sugar-loaded, expensive snacks at the supermarket and make your own with this easy protein granola bars recipe. It’s naturally sweetened with bananas and features two sources of high quality protein: Greek yogurt and protein powder. For these bars you won’t need any nut butter, oil or egg, meaning that they’re also suitable for low calorie and vegan diets. Honestly, both your wallet and your health will thank you.
Why you will love this recipe
- Healthy and diet friendly. They have no sugar, no eggs, no oil and no nut butter, making them perfect for any diet. Additionally, they’re also packed with protein and fibers.
- Tasty and filling. These high protein granola bars taste exactly like the ones you buy, if not better. They’re thick, chewy and naturally sweet, studded with delicious chocolate chips. Eat one and you’ll stay full for hours.
- Meal-prep friendly. Bake a batch on Sunday and you’ll have snacks for the entire week. They store and freeze very well, and are handy enough to pack into your gym bag as a satisfying post workout refuel.
- Easy to customizable. From extra chocolate chips to crunchy walnuts, there are so many ways how you can add your own touch. To begin with, use your favorite flavor of protein powder.
Ingredients and substitutes
- Ripe bananas. Choose bananas with a brown-speckled peel for natural sweetness and better flavor. Don’t like bananas? Replace them with 1 cup of unsweetened applesauce or pumpkin puree as an alternative.
- Rolled oats. Old-fashioned rolled oats work best for chewy bars and are perfect if you need a gluten-free option. Quick oats can be used but may result in a softer texture and less chewiness.
- Protein powder. You can use vegan, casein or whey protein powder. Plant based protein and casein are recommended, as whey tends to make the bars slightly dry. For flavor I like vanilla, but also chocolate, peanut butter or unflavored work.
- Greek yogurt. This adds moisture without the need for nut butter or oil while adding a protein boost. For vegan protein granola bars, use dairy-free alternatives such as Greek style soy yogurt.
- Vanilla extract, cinnamon, and salt. These add plenty of flavor and help balance sweetness.
How to make protein granola bars at home
Step 1 – Get everything ready. Heat the oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) brownie pan with parchment paper.
Step 2 – Mix wet ingredients. In a large bowl mash the bananas and combine with Greek yogurt, vanilla extract, cinnamon and a pinch of salt. For sweetener bars, add 2 to 4 tablespoons of maple syrup or honey to taste. Stir until smooth.
Step 3 – Add dry ingredients. Add rolled oats and protein powder to the wet mixture, then stir until combined. You can optionally add extra mix-ins, such as chocolate chips, walnuts or raisins.
Step 4 – Bake. Transfer the dough to the prepared baking pan and spread it out evenly. Bake in hot oven for 15 to 20 minutes, or until they have set in the center. Let cool to temperature, then slice into bars.
Flavor variations
- Nuts. Add crunch and flavor with 1/4 cup of chopped walnuts, pecans, almonds, hazelnuts, or a mix.
- Seeds. Boost nutrition and texture by including 1/4 cup of pumpkin seeds, sunflower seeds, flaxseeds, or a mix of your favorites.
- Dried fruit. Add sweetness and chew with 1/4 cup of raisins, cranberries, or chopped dried apples.
- Fresh fruit. Stir in a handful of fresh or frozen blueberries, diced apples, strawberries, or pears.
- Chocolate chips. Fold in 1/4 cup of your favorite chocolate chips (as I did) – dark chocolate is ideal for its rich flavor and lower sugar content.
- Double chocolate. Replace 1/3 cup of oats with unsweetened cocoa powder and add a handful of chocolate chips for an upgrade.
- Salted caramel. Use salted caramel protein powder flavor or add a dash of caramel extract plus a pinch of sea salt.
Recipe tips
- Use a good protein powder. I recommend vegan protein powder and casein, they add protein without making the granola bars dry. Whey can still be used, but the texture will be less soft and chewy. Whatever your choice, ensure the product you choose has high-quality ingredients and a flavor you enjoy — vanilla and peanut butter are my favorites.
- Sweeten to taste. Ripe bananas should provide all the sweetness you need, but if you’re preparing this for kids or prefer sweeter bars, add a couple of tablespoons of maple syrup or honey. Also, keep in mind that protein powder often adds plenty of flavor, so additional sweeteners might not be necessary.
- Refrigerate before serving. Letting your protein muesli bars chill in the fridge overnight enhances the flavor and improves their texture, making them firmer and more satisfying.
Storage directions
To store. Let cool completely to room temperature before storing. Slice into bars (I got six) and place them in an airtight container. Store at room temperature or in the cupboard for up to 3 days, or refrigerate for up to 5 days.
To freeze. Place protein cereal bars in zipper bags or an airtight container and freeze for up to 4 months. When ready to eat, reheat directly from frozen in a hot oven or microwave – no need to thaw beforehand.
Frequently asked questions
One of these granola bars contains approximately 15 grams of protein and 169 calories. Please keep in mind that these nutritional fact are approximations, as precise values will vary based on specific ingredients used.
While store-bought options may be high in refined sugars, oils and preservatives, these homemade protein cereal bars are healthy and nutritious. This recipe uses simple ingredients, no sugar and no artificial sweeteners, making it perfect for wholesome snacks, breakfasts and desserts.
More high protein snacks
- Homemade protein bars
- No bake protein balls
- Chocolate protein balls
- Single serving protein cookie
- Cottage cheese pudding
- Protein muffins
- Cottage cheese cookies
- Cottage cheese brownies
- Greek yogurt protein cookies
- Protein banana bread
Protein Granola Bars
Ingredients
- 2 ripe bananas, about 7.5 oz (225 g) in total
- 1 ⅓ cups (130 g) rolled oats
- ¾ cup (70 g) protein powder
- ⅓ cup (80 g) Greek yogurt , or dairy-free yogurt
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- a pinch of salt
- 2 to 4 tbsp maple syrup, optional, to taste
- chocolate chips, optional
Instructions
- Heat oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) brownie pan with parchment paper.
- In a large bowl mash the bananas and combine with yogurt, vanilla extract, cinnamon and a pinch of salt. For sweetener bars, add 2 to 4 tablespoons of maple syrup or honey to taste. Stir until smooth.
- Add rolled oats and protein powder to the wet mixture, then stir until combined. You can optionally add extra mix-ins, such as chocolate chips, walnuts or raisins.
- Transfer the dough to the prepared baking pan and spread it out evenly.
- Bake in hot oven for 15 to 20 minutes, or until they have set in the center. Let cool to temperature, then slice into bars.
Notes
Ingredient notes
- Protein powder: I recommend vegan protein powder or casein for soft, chewy bars, as whey can make them dry. Choose a high-quality protein with a flavor you enjoy—vanilla and peanut butter are great options.
- Bananas: Replace with 1 cup (220 g) of unsweetened applesauce or 1 cup (220 g) of pumpkin puree.
- Sweetener: Bananas add plenty of natural sweetness. For sweeter bars, add a couple tablespoons of maple syrup or honey – taste the dough and adjust with sweetener if it is necessary.
- Dairy-free: Replace Greek yogurt with your favorite nondairy yogurt, I recommend soy yogurt.
- Gluten-free: Use certified gluten-free rolled oats and protein powder.
- Extras: Customize this recipe with extra chocolate chips, chopped walnuts, pecans, pumpkin seeds, dried cranberries, raisins or fresh berries.
Storage notes
- To store: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- To freeze: Place in zipper bags and freeze for up to 4 months.
- To reheat: Remove bars from the freezer, then warm up in hot oven or in the microwave.
Nutritional values
- Nutritional values do not include additional maple syrup or extra ingredients such as chocolate chips.
- Nutrition facts are approximations calculated by third-party apps, for precise values please calculate your own.
