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3.8 of 5 (29)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.7
  • Total Fat: 8.2 g
  • Cholesterol: 18.1 mg
  • Sodium: 97.6 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 12.3 g

View full nutritional breakdown of No Bake Protein Bars calories by ingredient
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No Bake Protein Bars

Submitted by: CHEF_MEG
No Bake Protein Bars

Introduction

These hunger-busting bars are ready in a snap, and they're perfect for a hike or an after-workout snack.
These hunger-busting bars are ready in a snap, and they're perfect for a hike or an after-workout snack.

Number of Servings: 6

Ingredients

    1 1/4 cup rolled oats, divided
    4 scoops vanilla whey protein powder (45 grams)
    1/4 cup smooth reduced-fat peanut butter, such as Smucker's Creamy Reduced-Fat Peanut Butter
    2 tablespoons ground flax seeds
    1/3 cup nonfat dry milk
    1 teaspoon vanilla extract
    2 tablespoons sliced almonds
    2 tablespoons semisweet chocolate chips






Tips

Swap out almonds with chopped cherries or dates for a fruity bar. Some vanilla flavored protein powders have a strong after taste. If yours does, choose an unflavored variety.


Directions

Line a 5" x 8" loaf pan with wax paper.

Place 1 cup of the oats in a food processor and pulse until they become flour.

In a medium mixing bowl, stir together the oat flour, remaining oats, protein powder, peanut butter, flax seeds, dry milk, vanilla, and 1/4 cup warm water just until the ingredients are incorporated.

Transfer the mixture to the prepared loaf pan. Using the wax paper, press down firmly on the mixture until it forms a loaf shape.

In a small skillet, toast the almonds over low heat until fragrant and lightly toasted, then remove from the pan and chop.
Remove the pan from the heat and add the chocolate to melt it, stirring often.

Press the chopped almonds into the top of the loaf, then pour the chocolate over the almonds.

Place the bars in the freezer for 10 minutes.

Using the wax paper, lift the bars from the pan and slice into 6 bars.

Wrap each bar in wax paper then in a sealed bag, and store in the refrigerator for up to seven days or freeze for up to three months.

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Member Ratings For This Recipe



  • 22 of 42 people found this review helpful
    With almost twice as many grams of carbs than protein, this is really not a protein bar. - 4/8/13

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  • Incredible!
    15 of 15 people found this review helpful
    I. Used PB2 for the peanut butter and they turned out great. - 4/20/13

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  • 15 of 17 people found this review helpful
    I actually think it is very well balanced nutritionally! Especially if you are planning to use it during prolonged exercise such as hiking or bike riding. The carbs are not excessive for that kind of snack/energy bar; more fiber and protein than almost all commercially available bars. - 4/9/13

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  • Incredible!
    15 of 15 people found this review helpful
    This is a yummy and easy treat! Low in calories and easy to make. I did swap out the almonds for dried cherries. Fantastic! - 4/8/13

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  • 12 of 12 people found this review helpful
    Folks, don't down-rate a recipe because you *think* one of the ingredients is unhealthy without confirming. The suggested brand of peanut butter is just pb with defatted peanuts. Nothing strange or artificial. Not something I would buy, but less weird than whey powder or commercial protein bars. - 9/10/13

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  • Very Good
    11 of 11 people found this review helpful
    Since I use dates instead of nuts, I melt the chocolate in a separate bowl & drizzle over the bars. Great for post-workout snacks & fast breakfasts - but keep in mind they aren't as sugary as store bought bars. Just as good with plain protein powder. Cheap to put together with bulk ingredients too. - 8/4/13

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  • 10 of 12 people found this review helpful
    This might be a good recipe but it is so crumbly that I had to eat the bars with a spoon! - 7/8/13

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  • 10 of 29 people found this review helpful
    Please look at the ingredients in the peanut butter you use. Many of them have corn starch and icing sugar. I would think that the recipe should be promoting a natural peanut butter. - 4/8/13

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  • Very Good
    6 of 6 people found this review helpful
    Doubled this, made in a bigger pan, and made the bars smaller, got 18, so calorie count is less! Good little pick me up for afternoon or morning snack! - 4/19/13

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  • 5 of 12 people found this review helpful
    1/4c of water? Not likely that is way too dry, I had to add at least a half of cup more. Frustrating when recipes are not accurate. - 4/14/13

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  • 4 of 5 people found this review helpful
    What a great base recipe and to switch out what we prefer so easy. Thanks for this recipe. I am always amazed how people can't think on their own with a recipe, to change out or add what they feel it needs or they need. You did good! - 9/10/13

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  • 4 of 4 people found this review helpful
    My son is allergic to peanut butter so I use soy butter in recipes that call for peanut butter. It works just as well and no allergy precautions!! - 4/8/13

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  • 3 of 3 people found this review helpful
    Well, this was challenging. I needed more than 1/4 c. of water to incorporate the ingredients. chocolate would not adhere to the carefully pressed almonds. Hope they taste good. - 4/14/13

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  • Incredible!
    3 of 4 people found this review helpful
    Made these as is and they are delicious! Also easy to vary according to each person's tastes or nutritional goals. I only did a single batch to try them, but will make again in bigger batches and maybe some varieties to freeze and have handy for snacks. Easy and versatile! - 4/13/13

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  • 3 of 3 people found this review helpful
    My daughter and I really liked them. Going to make them again. Think I used too much water because they are very sticky. I put more water in it because it was hard to incorporate all the ingredients. Still good. - 4/13/13

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  • Incredible!
    3 of 9 people found this review helpful
    This seems really good and I will be making this ( with almond butter) this weekend. I think I will also add Chia seeds. Thanks - 4/8/13

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  • Incredible!
    3 of 10 people found this review helpful
    Healthy dessert, not a meal or protein replacement. I don't add chocolate, but do add a dab of honey or agave. Use organic ingredients. I haven't used it with whey yet, but often add yogurt or fruit for the liquid. As I said, it is my healthy dessert. - 4/8/13

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  • Very Good
    2 of 2 people found this review helpful
    I tried them today. They were not bad. I will try them again. I also added a small amount of almonds to the mixture. - 9/17/13

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  • 2 of 19 people found this review helpful
    why use reduced fat peanut butter full of nasty who knows what - 9/10/13

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  • O.K.
    1 of 1 people found this review helpful
    Really did not care for this at all. - 2/25/14

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  • Very Good
    1 of 1 people found this review helpful
    I used prepared PB2 for the peanut butter, 1 (10gram) square of 72% dark chocolate instead of chips and a little more than 1/4 C. water and they were way too crumbly, but tasted good mixed with a mashed banana. - 2/20/14

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  • Incredible!
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/25/13

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  • 1 of 7 people found this review helpful
    I might try this, but what's with the reduced fat peanut butter? Gross. Real food please! - 9/10/13

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  • 1 of 3 people found this review helpful
    i cant wait to make , also will substitute p.butter with pb2 , now what can i use instead of dry milk?,coconut milk? will see:) - 7/1/13

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  • Very Good
    1 of 3 people found this review helpful
    I didnīt have powdered whey, so I replaced with ground soy and liquid whey in place of water. I didnīt think about the soy not having flavor, so my bars were not tasty. But I found them filling and I sprinkled with sweetner. - 5/25/13

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