Take snacking up a notch with these vegan protein bars. They’re the perfect macro blend of protein, fat and healthy carbs. If you’re ready to chase adventure, then you’d better take this vegan protein bars recipe with you.
This recipe is from my Seasonal Cleanse. They are a staple in our home. We love them so much, we make a batch even when we aren’t following the cleanse!
#1 Plant-Based Protein Bar Recipe
Most store-bought protein bars contain tons of sugar and unhealthy fats. They may taste great, but they’re essentially a candy bar based on the amount of sugar and processed ingredients. Even ‘healthy’ store-bought options are super processed, filled with gums, fillers, and cheap plant protein. Meanwhile, my protein bars are full of natural, minimally processed sweeteners, no fillers/gums, and real protein. Still not convinced? take a look at the nutritional breakdown below.
Packed with Plant Based Protein
Many people argue that a plant based diet doesn’t contain enough protein. I find that eating more plants actually gives me better, cleaner protein. And, it works for my body instead of against it. Check out the main ingredients in this vegan protein bars recipe:
- Chia seeds contain 4 grams of protein per ounce
- Almond flour contains 6.1 grams of protein per ounce
- Gluten-free rolled oats contain 16.9 grams protein per 3.5 ounces
- Pepitas contain 7 grams of protein per ounce
Loaded with Healthy Fat
The word ‘fat’ automatically turns many people off of a product. We’re conditioned to believe that fat is bad, and will hurt us if we have too much. While too much of anything is bad, a balanced diet needs healthy fat to help breakdown the carbs and turn protein into energy. Often, products that boast ‘low fat’ have increased amounts of refined carbs + added sugars, which has in turn increased obesity rates in America.
The US National Library posted an article regarding the misinformation about fat. The emphasis on lowering fat has turned into this ‘all fat is bad’ mentality, which a mindset I wanna break! Fat found in plants is essential. If you don’t believe me, then look at all the great fat found naturally in this protein bar recipe:
- Chia seeds contain 9 grams of fat per ounce
- Almond flour contains 14.2 grams of fat per ounce
- Gluten free rolled oats contain 6.9 grams of fat per 3.5 ounces
- Pepitas contain 13 grams of fat per ounce, including 6 grams of omega-6s
Complex Carbs Fuel Vegan Recipes
- Chia seeds contain 11 grams of fiber per serving
- Almond flour contains 5.6 grams of carbs, 3 grams from fiber
- Gluten-free rolled oats contain 66.3 grams of carbs per 3.5 ounces, 10.6 grams from fiber
To simplify, carbohydrates come in 2 forms: sugar and fiber. Naturally occurring foods have higher fiber contents, which is needed to process sugar carbs and fat. Even though rolled oats have a higher carb content, they also have a good amount of fiber, which is used to process those sugar carbs. Plus, they are part of a protein bar recipe that has lots of other fiber-rich ingredients, which creates a great source of slow burning energy in the body along with no sugar crash.
Vitamins + Minerals
- Chia seeds provide 30% of the RDI of manganese, 30% magnesium, 27% phosphorus.
- Almond flour provides 35% RDI of vitamin E, 31% RDI of manganese, 19% RDI of magnesium, 16% RDI of copper, and 13% RDI of phosphorus.
- Gluten-free rolled oats provide manganese, phosphorus, copper, vitamin B1, iron, selenium, magnesium, and zinc.
- Bananas provide 9% RDI of potassium, 33% RDI of vitamin B6, 8% RDI of magnesium, 10% of copper, and 14% of manganese.
- Pepitas provide 18% of the RDI of vitamin K, 33% phosphorus, 42% manganese, 37% magnesium, 23% iron, and 14% zinc.
This rawkstar ingredient list clearly provides good nutrition in this protein bar recipe, so I know where my body’s fuel is coming from.
Vegan Protein Bars Recipe
I. love. these. bars. They’re a sustaining and yummy snack that’s super portable and full of nutrition (if you have green smoothies for breakfast, then this snack is perfect for holding you over until lunch).
My fav thing is probably how easy they are to modify based on my personal preferences + which ingredients I have on hand. For example, I like to swap out the raisins for dried blueberries. Or swap the pepitas for extra sliced almonds.
My fav way to eat these bars is actually toasted in the toaster oven, then topped with almond butter. Don’t knock it ’til you try it; it’s seriously delicious. If you like your protein bars on the thinner side, I recommend using a larger than 9×12 pan, and spreading the mixture to the edges. You’ll get a crispier, thinner snack that way. You can also double the recipe, then freeze the 2nd batch. They thaw out nicely, making for an easy grab n go snack later.
In the past, I’ve done cleanses that focus on serious restricting. While I got instant results like a trimmer waistline, I felt terrible while doing them. After some research and many discussions with certified nutritionists, I realized that there was a better, healthier + happier way to cleanse my body.
I created this whole food, plant based detox because it helps reset the body naturally. It focuses on foods that cleanse the body naturally, and with breakfast, lunch, dinner, 2 snacks, and several detox drinks throughout the day, you definitely won’t feel restricted on this plan! Interested in eating more plant-based meals to lose weight and gain energy? Check out ourSeasonal Cleanse.
Vegan Protein Bars
- 2 tbsp chia seeds + 6 tbs water
- 1 cup almond flour
- ½ cup coconut flakes
- 1 cup rolled oats
- ½ cup dried fruit
- 2 cups banana mashed
- ⅓ cup pepitas
- ⅓ cup sunflower seeds
- ⅓ cup sliced almonds
- ½ tsp vanilla extract or 1/2 vanilla bean, scraped
- Pinch ground cinnamon
- Pinch sea salt
- Preheat oven to 350°F (180°C).
- Grease or line 8 inch square baking dish with parchment (baking) paper.
- Soak chia seeds in 6 tablespoons of water for 5 minutes.
- Combine the chia seeds and remaining ingredients in a bowl.
- Press the mixture into the prepared baking sheet.
- Bake for 25-35 minutes, or until golden on top. Remove from oven and let cool.
- Slice into 8 bars.
- Store in an airtight container in the fridge for up to 5 days.
The recipe has no applesauce! Was this an omission? How much?
Hi Sandra! No applesauce needed in this recipe!
These bars sound so good! Could I use some nut butter in place of the banana? Not a fan of the applesauce idea either :-/
Any suggestions appreciated!
Great recipe for healthy on the go eating. I use this as a meal replacement . It’s super easy too.
delicious and healthy
I’m so glad you like them, Christina!
Thank you for the protein bar recipes. Just curious: should they be crunchy?
I tried the vegan bar recipe, I cooked them for a longer time. However, I did use more applesauce than bananas so they were a little soggy. They are still good. I put them in the freezer for now. Any thoughts.
Also, the recipe is very versatile. Thank you.
So glad you love how mix-y n match-y this recipe is! You can totally throw in whatever dried fruits, nuts, etc. you’d like and it works. 🙂 When I make them, they’re more chewy than crunchy, yet that will totally depend on what you add to them. Additional applesauce would def account for a soggy bar, but keep baking and come back to let us know your fav version!
I made these for the first time the other day and OMG they are so good!! I got so sick of trying to find healthy ones at the grocery store!! Half way through baking them i drizzled a little organic raw honey on top of them and it came out so good!! My boyfriend who doesnt eat all that healthy loved them. We sometimes add a little almond butter on top. Thank you so much for this recipe.
Aw! We’re super glad Gia! Homemade it always best for sure!
I would love to try these bars. I have been looking for a good recipe, but my daughter is allergic to all nuts. Do you have a recommendation for what to substitute the almond meal with?
Hey Jennifer! Great question… We would swap out the almond flour for a GF oat flour, yet that may require you to add a touch more water (or a bit of maple syrup if you’d like!) since it’s a drier flour. The additional almonds can be left out or swapped for another seed of your choice.
Thank you! We’ll try it!
I made these with pumpkin and dried cranberries and they did not last long!!
That sounds like a great fall flavor combo!
Really love how customizable these bars are! There are so many ways you can swap things out depending on what you have on hand. And thank you for talking about how healthy carbs have a place in the way we eat!
One of my favorite things about this recipe is how customizable it is!
My kids love these bars and I feel good about giving them snacks that don’t have a ton of sugar!
Amen to that, Kim!!
Love this recipe! Instead of baking in a pan, I bake them in mini muffin tins. They’re great for on the go or taking on a run. Oh, and if you haven’t tried it – warm them in the microwave with a little bit of almond butter on top. Perfection!
I am LOVING your mini muffin tin tip! So awesome for a grab-and-go snack. And your suggestion about the almond butter… game changer!!
I absolutely loved these bars while doing the Autumn cleanse. I left some out and my family tried them and loved them too! Even my 8 year old picky eater nephew! Just amazing how the combination of ingredients can be so tasty without added sugar.
The best part about these is how good they are without added sugar!
Really loved these bars even more than I thought I would!! Delicious. Used chopped dried apricots and raisins for the fruit. Made an entire batch in 8×8 pan so they were softer, cut and froze them, it was so convenient to grab one out of the freezer for a snack. Kept me on-track with healthy eating. I’ve tried them simply defrosted, warmed in the microwave (warm & soft), even toasted in the toaster oven then drizzled with almond butter (awesome!!!) Recipe is a keeper. LOVE
Isn’t is awesome how many ways these can be made and enjoyed?!
These are amazing! And with endless variations of dried fruit, plus freezability, they will never get old!
This is my go to healthy snack! They are loaded with protein!
Such a good go-to. Love it, Kathy!