Go Back

Protein Pantry Bars

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients
  

  • 5 medjool dates, pitted
  • 1 egg OR 4 TBSP applesauce, unsweetened (to make vegan)*
  • 2 TBSP applesauce, unsweetened
  • 2 tsp. chia seeds
  • 1 TBSP maple syrup
  • 1 TBSP vanilla
  • 1 TBSP (16 g) nut butter: almond, peanut, cashew, sunflower, pistachio
  • ¾ C oats gluten-free
  • ¼ C (~35 g) protein powder, unflavored or vanilla
  • 1 tsp. cinnamon
  • ¼ tsp. sea salt
  • ½ TBSP pepita (pumpkin) seeds
  • ~10 g nuts: cashews, walnuts, pecans

Optional mix-ins

  • dark chocolate chips, unsweetened raisins or cranberries, see below for more ideas

Instructions
 

  • Soak the dates in a glass bowl or cup of warm to hot water for 15-20 minutes
  • Preheat the oven to 350°F
  • While the dates are soaking, combine the egg (or applesauce), applesauce, chia seeds, maple syrup, vanilla, and nut butter in a medium-sized mixing bowl
  • Mix in the oats, protein, cinnamon, and sea salt
  • Remove the dates from the water and in a food processor or blender, blend the dates briefly until they’re chunky*
  • Fold in the dates and make sure the mixture is completely combined – you don’t want to see any powder from the protein, cinnamon, or salt
  • Incorporate any optional mix-ins
  • Between 2 pieces of parchment paper, roll the dough out to ~1/4” thick – think of it as rolling out sugar cookie dough
  • Remove the top piece of parchment paper and transfer the bottom piece of parchment with the dough onto a pan or baking sheet
  • Bake for 11-13 minutes (for vegan bars, bake 5+ minutes longer) until the bottom and edges start to turn golden brown
  • Remove from the oven, drizzle any optional chocolate, caramel, etc. on top, cut into squares or bars, and let cool completely before storing in an airtight container

Notes

  • *Egg or applesauce: using applesauce in place of the egg will make the recipe vegan
  • *Nuts: I like to do a combo of 2-3 different kinds of nuts, and sometimes nut butters, to diversify the nutrients
  • *5. The dates can be blended up more based on your preference; I prefer to have bigger chunks of dates in the bars as they add texture
  • *11. Can be baked longer for crunchier bars
  • Makes ~1 dozen ~2.5-3” squares
  • These are good for about a week, then they start to get a little dry, but are still edible!
Tried this recipe?Let us know how it was!