20 min
Homemade Protein Bars
Recipe GLPR9ed65eec1fc6da
A naturally sweet, no-bake protein-rich snack bar made with a blend of almonds, cashews, dates, and oats. These chewy yet slightly firm bars are bound together with pureed dates and vanilla, and studded with tart cranberries or chocolate chips. Perfect for meal prep, packed lunches, or a quick energy boost any time of day.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Raw unsalted almonds
1 cup Raw unsalted cashews
2¼ cups Pitted dates
¾ cup Rolled oats
½ cup Dried cranberries or chocolate chips
1 tablespoon Honey or agave nectar
1 tablespoon Vanilla extract
Directions
Place the almonds and cashews in a bowl, cover completely with cool water, and let them soak for 1 hour to soften.
While the nuts soak, pour hot water over the dates in a separate bowl and allow them to soak for 30 minutes to plump and soften. Drain the dates, then pit and discard any stones.
Preheat your oven to its lowest setting (ideally 170°F). If your oven's lowest setting is 200°F, adjust cooking time to 4 hours instead of 4.5–5 hours.
After the nuts have soaked, drain them thoroughly and pat them dry with a clean kitchen towel to remove excess moisture.
Place the rolled oats in a food processor and pulse until they are finely ground into a powder. Transfer the ground oats to a large mixing bowl and set aside.
In the food processor, combine the drained soaked nuts with the dried cranberries (or chocolate chips) and pulse until the nuts are broken into small, uneven pieces—aim for a chunky texture rather than a smooth paste.
Add the chopped nut mixture to the bowl containing the ground oats.
In the food processor, combine the softened dates, vanilla extract, and honey (or agave nectar), then pulse until the mixture becomes a smooth puree.
Pour the date puree into the bowl with the nut and oat mixture. Stir thoroughly until all ingredients are evenly combined—the mixture will be thick, sticky, and well-integrated.
Place a sheet of parchment paper on a rimmed baking sheet. Spread the mixture onto the parchment and use a spatula (or damp hands) to shape it into a flat rectangle approximately 10×13 inches and 1/2 inch thick, ensuring the surface is as even as possible.
Bake in the preheated low oven for 4.5 to 5 hours (or 4 hours if your oven's lowest setting is 200°F) until the rectangle is firm to the touch but not hard and brittle. It should hold together when pressed but still be slightly flexible.
Remove from the oven and allow the bars to cool completely at room temperature for at least 30 minutes to 1 hour.
Once cooled, cut the rectangle into 16 equal bars using a sharp knife, wiping the blade between cuts for clean edges if desired.
Wrap each bar individually in parchment paper or plastic wrap and store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
