These homemade protein granola bars are crunchy, nutty, and great for meal prep! Make a batch of them and you’ll have a portable breakfast or snack for the rest of the week.
One of my longest running AnneTheRD nutrition counseling clients and I met at a bakery in Alexandria that sells these really delicious homemade protein granola bars.
For months I wanted to try to recreate a variation of them so my client (and I) could make them at home. I’m happy to say it finally happened. Client and husband approved! 🙂
Homemade Protein Granola Bars
These are really easy to make! I love the hearty crunch from all the nutritious nuts and seeds, and the sweet burst of flavor from the dried fruit.
I brought some to my client at our last meeting, and Matt and I have been enjoying the rest of them as snacks and easy on the go breakfasts!
Protein Granola Bars Ingredients
To make these protein granola bars, you’ll need:
- rolled, old fashioned oats (other types of oats, like steel cut, won’t work as well here)
- whey protein powder (unflavored)
- chopped dry roasted, salted almonds
- salted sunflower seeds
- chopped pecans or cashews
- dried fruit (cherries, apricots, or goji berries are some of my favorites here!)
- unsweetened shredded coconut
- creamy peanut butter
- maple syrup or honey
- optional: vanilla extract, dark chocolate chips, and cinnamon
One of the best things about this recipe is that it’s so versatile. The nuts/seeds are not set in stone, and neither is the dried fruit choice.
I’ve tried these using apricots, pecans, and honey, and they were great, but I also love making them with goji berries, cashews, and maple syrup. So feel free to get creative based on what you have on hand!
Love peanut butter? Try these no bake peanut butter bliss balls, too!
How to Make Granola Bars
Start by preheating the oven to 350 degrees F. Spray a semi-shallow baking dish with non-stick spray (10 x 10 or 9 x 13 both work well, depending if you want the granola bars to be more thin or thick).
In a large bowl, combine the dry ingredients and stir (this includes the coconut and dried fruit).
Separately, mix together the wet ingredients. Add the wet ingredients into the dry ingredients and mix well.
Press the mixture into the pan – make sure it’s an even layer. Bake for 15 minutes (until the edges are browned and the center is firm when you touch it).
Allow to cool, remove from the pan, and place on parchment paper. Cut into bars and enjoy!
The size of the pan you use can also vary, as I mentioned. I’ve had success with a 10 x 10 brownie pan as well as a 9 x 13 pan which made the bars a little thinner. Up to you!
I can’t wait to make these again – the variations are endless! They’re also perfect for pre- or post-workout fuel.
How to Store Homemade Granola Bars
Store your granola bars on the counter or in the fridge in an airtight container or zippable bag for up to 1 week. I recommend placing wax or parchment paper between each layer so they don’t stick together.
You can also freeze them! Wrap them individually in wax or parchment paper, and place in a large zippable bag in the freezer. When ready to eat, place them on the counter to thaw.
I hope you enjoy these as much as we do. 🙂 The full recipe is at the end of this post.
Like the look of these? Check out some of my other tasty and easy granola bar recipes:
- 5-Minute No Bake Peanut Butter Granola Bars (vegan, gluten free if you use GF certified oats)
- Dark Chocolate Quinoa Bars (gluten free)
- Oatmeal Dark Chocolate Granola Bars
- Vegan & Gluten Free Granola Bars (vegan, gluten free)
- Savory Granola Bar Recipe: Cheesy Sun-Dried Tomato Pizza Bar
- 1 1/2 cups rolled old fashioned oats
- 1/2 cup unflavored whey protein powder
- 1 teaspoon cinnamon (optional)
- 1 cup roughly chopped dry roasted, salted almonds
- 3/4 cup salted sunflower seeds
- 1/2 cup roughly chopped pecans or cashews
- 3/4 cup dried fruit (dried cherries, diced apricots, or goji berries are great here)
- 1/2 cup dark chocolate chips (optional)
- 1/2 cup shredded coconut, unsweetened
- 2/3 cup natural creamy peanut butter (salted or unsalted)
- 1/3 cup maple syrup or honey
- 2 eggs
- 1 teaspoon vanilla extract (optional)
- Preheat the oven to 350 degrees F.
- Spray a 10 x 10 or 9 x 13 pan with non-stick spray.
- In a large bowl, stir together the dry ingredients (oats through coconut).
- In a separate bowl, stir together the wet ingredients (peanut butter through vanilla).
- Add the wet ingredients to the dry and stir until completely incorporated.
- Press the mixture into the prepared pan in an even layer.
- Bake for 15-20 minutes, until the edges are browned and the center is firm to the touch.
- Allow to cool, remove from the pan, and cut into bars. Enjoy!