Nut Free Protein Bars
Nut free protein bars are made with whole ingredients, chewy, and the best way to start your mornings! They are also dairy free, gluten free, and vegan friendly.
In the past, I’ve had a really hard time finding protein bars I love.
Not just because of the taste, but because of the marketing angle. Most people associate high protein with “healthy”.
The term healthy means something different for everyone and isn’t a one size fits all approach.
So I started making homemade protein bars.
I know exactly what ingredients are going in, can control the added sugar, and don’t have to worry about preservatives.
There are also many protein bars on the market that are made with nuts, tons of carbs, and minimal fiber, which kind of cancels out the protein factor.
Plus, these aren’t friendly to those with allergies and they are expensive!!
While my cookies and cream and birthday cake protein bars are to die for (so much better than store-bought), they do contain nut butters.
So I wanted to make a batch that even those with allergies can enjoy.
These are also perfect to send with kids to school, say goodbye to Chewy bars once and for all!
Kids won’t even know that they are getting a protein boost. For more kid snacks, check out this blog post all about the Best Healthy Toddler Snack Ideas.
Ingredients Needed
- sunflower seed butter– check the label to ensure it’s all natural without added oils and sugars.
- maple syrup – if you don’t need these bars to be vegan you can swap them for honey.
- oat flour – be sure it’s gluten-free if desired.
- chia seeds and ground flax – do not use flax seeds, you want the ground flax meal.
- vanilla protein powder – technically you can use your favorite flavor, but I chose vanilla.
- Salt and mini dark chocolate chips – dark chocolate is much better for you, but milk or semi-sweet can be used as well.
How to Make Nut Free Protein Bars
Line a loaf pan with parchment paper.
Combine all of the ingredients in a large mixing bowl except for the chocolate chips.
Stir so all of the ingredients are mixed evenly.
Fold in 2 tablespoons of mini chocolate chips.
Press the protein bar batter into the prepared pan so it’s in an even layer.
Be sure to press well in the corners.
Sprinkle the remaining chocolate chips on top of the bars.
Chill for 45 minutes in the refrigerator or 20 minutes in the freezer.
Lift the mixture from the baking pan with the parchment paper and slice into 8 or 16 bars.
Tips for Making
- Any seed butter can be used in the place of sun butter.
- I don’t recommend using whey protein powder. Sometimes the textures come out funny. Orgain is a great brand that is wholesome, vegan friendly, and is great for sweet treats and baked goods.
- If you like more chocolate, you can melt and drizzle it over the top or fully dip them.
How to Store
Keep these no bake nut free protein bars in the refrigerator for up to 2 weeks.
If desired, freeze until ready to serve.
More Delicious Protein Packed Nut Free Recipes:
Nut Free Protein Bars
Ingredients
- 1/2 cup sunflower seed butter natural with no added sugars or oils
- 1/4 cup maple syrup can swap honey
- 3/4 cup oat flour make sure the texture is super fine!
- 1.5 tbsp chia seeds
- 1.5 tbsp ground flax
- 1/3 cup vanilla protein powder can use any flavor
- 1/4 teaspoon salt
- 3 tbsp mini dark chocolate chips
Instructions
- Line a standard loaf pan with parchment paper and set aside.
- In a large bowl, stir together all the ingredients except the chocolate chips. Be sure to NOT pack your oat flour. Scoop it into the masuring cup with a spoon and level.
- Fold in 2 tbsp chocolate chips.
- Press mixture into prepared pan, using hands to press evenly into all corners.
- If mixture seems too dry or isn't holding together well, add more honey or sunflower seed butter to the batter. Texture will vary based on type of protein powder you use.
- Sprinkle remaining tbsp chocolate chips on top.
- Place pan in refrigerator for about 45 minutes to set (or 20 minutes in freezer).
- Slice into 8 or 16 bars.
- Store Nut Free Protein Bars in an airtight container in a fridge up to 2 weeks, or store in the freezer for a longer period of time. Enjoy!
