When my kids come home after school hungry, I love having a fast snack on hand. Before they reach for a handful of goldfish crackers, I try to offer something nutritious and filling… but it also has to taste really good.
That’s why I’ve spent the past few weeks testing these protein granola bars. I can make them in a flash— literally 10 minutes before I have to leave for the car pickup line at school.
I’ve experimented with the amount of sweetener, making them oil-free, and adding different toppings. So, it’s definitely something you can customize! With 10 grams of protein per bar , they rival the store-bought options and have no artificial preservatives.
(They’re even cheaper than the store-bought options!)
⭐⭐⭐⭐⭐ Featured Review “These are sooo good! They honestly taste like the Perfect Bars, but better! Thank you!!” – Mikaela
Ingredients for Homemade Protein Granola Bars
- Rolled Oats. I use old-fashioned rolled oats for this recipe, but I think quick-cooking oats will also work. Oats are naturally gluten-free, but can be contaminated during the manufacturing process. Look for “certified gluten-free” packaging if you need a gluten-free recipe.
- Protein Powder. I don’t use zero-calorie sweeteners at home, so this recipe calls for unsweetened protein powder. I tested this recipe with Garden of Life brand (affiliate link), but I imagine whey protein or another unsweetened option will work similarly.
- Peanut Butter. This acts as a binder, but also adds flavor and a chewy texture. If you’d rather use almond butter or sunflower seed butter, those options should work!
- Honey. Boiling honey for 1 minute helps hold these bars together, so they won’t become super soft at room temperature. It also adds sweetness, which is another reason to avoid flavored protein powder—you don’t want these to taste too sweet. (Maple syrup may work as a swap if you need a vegan recipe; I’ll report back when I test this.)
- Hemp Hearts. These are one of my favorite ways to add extra protein to recipes. Their flavor isn’t noticeable in these bars, but you can use another add-in, like shredded coconut, if you prefer.
- Coconut Oil. I did not add this to the first batch I experimented with and found the granola bars to be a little dry. Just one tablespoon helps improve the texture!
- Salt. Every sweet recipe needs salt to balance the flavor. I usually use salted peanut butter and add extra salt for the best taste.
Want to experiment with other add-ins? I think you could replace 1/4 cup of rolled oats with 1/2 cup of crispy rice cereal for added texture, if desired. Or try stirring in some shredded coconut or sliced almonds. I’ve also tested them with some dark chocolate drizzled on top, but it’s not necessary—these are delicious all on their own!
How to Make Protein Granola Bars
Step 1:
Prepare an 8-inch square pan by lightly spraying it with oil. Then, press a piece of parchment paper into the bottom of the pan. This will guarantee easy removal of your granola bars later.
In a large bowl, combine the oats, protein powder, hemp hearts, and salt. Stir well to combine. You’ll want to keep this bowl nearby because the recipe moves quickly.
Step 2:
Add the honey to a small saucepan, and measure the peanut butter and coconut oil so they are ready to go. Bring the honey to a boil over high heat on the stove top.
Once it starts to boil, set a timer for 1 minute.
When the timer goes off, immediately turn off the heat and add the peanut butter and coconut oil to the boiled honey. Stir well until the mixture looks smooth and creamy.
Step 3:
Quickly pour the peanut butter mixture into the bowl of dry ingredients and stir well. The mixture may thicken as it cools, but continue stirring until all the dry ingredients have been coated in the peanut butter.
Transfer the granola bar mixture to the prepared pan and use a spatula to flatten it evenly.
Place the pan in the fridge to chill until firm, about 1 hour. Then use the parchment paper to lift the bars out of the pan.
How to Cut Homemade Granola Bars
Use a sharp knife to slice 12 full-size granola bars. That means you’ll need to make five horizontal cuts and one vertical cut in the center to create 12 similarly sized bars.
(See the photo below for reference.)
For a bite-sized snack, you can cut the bars in half again to create 24 smaller pieces. My kids prefer the smaller size, so it doesn’t feel like such a big commitment.
Ingredients1x2x3x
- 1 ¼ cup rolled oats
- ½ cup unsweetened protein powder
- ¼ cup hemp hearts
- ½ teaspoon salt
- ½ cup honey
- ⅔ cup all-natural peanut butter
- 1 tablespoon coconut oil
Instructions
- Prepare an 8-inch square pan by lightly spraying it with oil. Then, press a piece of parchment paper into the bottom of the pan. This will guarantee easy removal of your granola bars later.
- In a large bowl, combine the oats, protein powder, hemp hearts, and salt. Stir well to combine. You’ll want to keep this bowl nearby because the recipe moves quickly.
- Add the honey to a small saucepan, and measure the peanut butter and coconut oil so they are ready to go. Bring the honey to a boil over high heat on the stove top. Once it starts to boil, set a timer for 1 minute.
- When the timer goes off, immediately turn off the heat and add the peanut butter and coconut oil to the boiled honey. Stir well, until the mixture looks smooth and creamy. Quickly pour it into the bowl of dry ingredients and stir well. The mixture may thicken as it cools, but continue to stir until all of the dry ingredients have been coated in the peanut butter mixture.
- Transfer the granola bar mixture to the prepared pan and use a spatula to flatten it evenly. Place the pan in the fridge to chill until firm, about 1 hour. Then use the parchment paper to lift the bars out of the pan. Use a sharp knife to slice 12 full-size granola bars. For a bite-sized snack, you can cut the bars in half again to create 24 smaller pieces. (See photos for reference.)
- Serve these granola bars at room temperature or chilled. They will keep well for up to 5 days at room temperature, but have a firmer texture when chilled. You can store them in an airtight container in the fridge for up to 2 weeks.
Video
Notes
Nutrition
More Recipes to Try
- Protein Rice Crispy Treats
- Freezer Protein Waffles
- High-Protein Overnight Oats
- Protein Chia Pudding
- Banana Muffins with Protein Powder
- Protein Banana Bread
Homemade Protein Granola Bars
Ingredients
- 1 ¼ cup rolled oats
- ½ cup unsweetened protein powder
- ¼ cup hemp hearts
- ½ teaspoon salt
- ½ cup honey
- ⅔ cup all-natural peanut butter
- 1 tablespoon coconut oil
Instructions
- Prepare an 8-inch square pan by lightly spraying it with oil. Then, press a piece of parchment paper into the bottom of the pan. This will guarantee easy removal of your granola bars later.
- In a large bowl, combine the oats, protein powder, hemp hearts, and salt. Stir well to combine. You’ll want to keep this bowl nearby because the recipe moves quickly.
- Add the honey to a small saucepan, and measure the peanut butter and coconut oil so they are ready to go. Bring the honey to a boil over high heat on the stove top. Once it starts to boil, set a timer for 1 minute.
- When the timer goes off, immediately turn off the heat and add the peanut butter and coconut oil to the boiled honey. Stir well, until the mixture looks smooth and creamy. Quickly pour it into the bowl of dry ingredients and stir well. The mixture may thicken as it cools, but continue to stir until all of the dry ingredients have been coated in the peanut butter mixture.
- Transfer the granola bar mixture to the prepared pan and use a spatula to flatten it evenly. Place the pan in the fridge to chill until firm, about 1 hour. Then use the parchment paper to lift the bars out of the pan. Use a sharp knife to slice 12 full-size granola bars. For a bite-sized snack, you can cut the bars in half again to create 24 smaller pieces. (See photos for reference.)
- Serve these granola bars at room temperature or chilled. They will keep well for up to 5 days at room temperature, but have a firmer texture when chilled. You can store them in an airtight container in the fridge for up to 2 weeks.
