Description
These homemade protein bars are a nutritious and delicious snack packed with oats, almond flour, cashews, and hemp seeds. Perfect for a quick breakfast or post-workout boost, they are easy to make by mixing the ingredients, pressing them into a pan, and freezing until firm. They offer a wholesome, gluten-free, vegetarian alternative to store-bought protein bars with natural sweetness and healthy fats.
Ingredients
Dry Ingredients
- ¾ cup old-fashioned rolled oats
- ⅓ cup almond flour
- ⅓ cup salted dry-roasted whole cashews, chopped
- 5 tablespoons hemp seeds
- 2 tablespoons mini semisweet chocolate chips
- 2 teaspoons unsweetened cocoa powder
Wet Ingredients
- ½ cup smooth natural cashew butter
- 3 tablespoons water
- 1 tablespoon unrefined coconut oil
- 1 tablespoon pure maple syrup
- 2 teaspoons vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, combine ¾ cup rolled oats, ⅓ cup almond flour, chopped cashews, 5 tablespoons hemp seeds, 2 tablespoons chocolate chips, and 2 teaspoons cocoa powder. Stir well to evenly distribute all dry components.
- Prepare Wet Mixture: In a small microwave-safe bowl, combine ½ cup cashew butter, 3 tablespoons water, 1 tablespoon coconut oil, 1 tablespoon maple syrup, and 2 teaspoons vanilla extract. Microwave on High for about 40 seconds until the coconut oil melts, then stir the mixture until smooth and thoroughly combined.
- Combine Wet and Dry: Pour the smooth wet mixture into the bowl with dry ingredients and stir until the entire mixture is well combined and sticky enough to hold together.
- Press Mixture into Pan: Line an 8½-by-4½-inch loaf pan with plastic wrap. Transfer the mixture and press firmly and evenly into the pan, creating a compact layer without gaps.
- Freeze to Set: Place the pan uncovered in the freezer and chill for about 40 minutes until the bars are firm enough to remove from the pan without crumbling.
- Slice and Serve: Lift the mixture out using the plastic wrap, discard the wrap, and cut into 8 bars approximately 1 inch each. Enjoy immediately or store for later.
Notes
- To make ahead: Store bars in an airtight container in the refrigerator for up to 4 days.
- Ensure cashew butter is smooth for easier mixing.
- You can substitute maple syrup with honey if not vegan.
- Press mixture firmly to help bars hold together when frozen.
- These bars are gluten-free and vegetarian-friendly.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Snack
- Method: No-Cook
- Cuisine: American