If you’re anything like me, you want snacks that actually taste good and keep you full — without a long list of ingredients you can’t pronounce. These homemade protein granola bars have been on repeat in my kitchen lately because they’re simple, no-bake, and made with ingredients I almost always have on hand.
They’re packed with oats, natural peanut butter, and a mix of hemp, flax, and chia seeds, giving each bar about 10.5g of plant-based protein. They’re lightly sweetened with maple syrup, super chewy, and come together with about 10 minutes of hands-on time. I usually make a batch on the weekend, keep them in the fridge, and grab one whenever I need a quick breakfast or snack (especially before or after my work outs!)
Protein Granola Bars
Description
Makes 8 bars
Protein per Bar: ~10.5grams
(2 hours refrigerate after prep)
Ingredients
For the Granola Base
Protein Mix-Ins
For the Drizzle (Optional)
Instructions
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Wet Mixture
In a medium saucepan over low heat, combine peanut butter, maple syrup, plant-based milk, vanilla extract, and salt.
Warm gently while stirring until smooth and liquid, about 2–3 minutes.
Remove from heat.
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Dry Ingredients
In a large bowl, combine rolled oats, hemp seeds, flaxseed meal, and black chia seeds.
Pour the warm wet mixture over the dry ingredients.
Stir until all ingredients are evenly coated and a thick, sticky dough forms.
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Press into Pan
Line a loaf pan or small square dish with parchment paper.
Transfer the mixture into the pan.
Press down very firmly and evenly using the back of a measuring cup or spatula.
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Drizzle
Warm the almond butter slightly (about 10 seconds in the microwave or on the stovetop) until runny.
Drizzle over the pressed granola base.
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Chill to Set
Place the pan in the refrigerator for at least 2 hours, or until completely firm.
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Slice and Store
Lift the granola slab out using the parchment paper.
Cut into 8 bars.
Wrap individually or store in an airtight container in the refrigerator for up to 2 weeks.