High Protein Almond Butter Protein Bars
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 1 cup creamy almond butter (natural and drippy)
- 1/2 cup honey or maple syrup
- 1 1/2 cups rolled oats (or oat flour for a smoother texture)
- 2 scoops (approx. 60g) vanilla or chocolate protein powder
- 1/4 cup dark chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2–3 tablespoons almond milk (as needed)
Instructions
- In a large mixing bowl, stir together the creamy almond butter, honey, and vanilla extract until the mixture is smooth and well-combined. If your almond butter is too firm from the fridge, you can microwave it for 20 seconds to make it easier to stir.
- Add the rolled oats, protein powder, and sea salt to the wet mixture. Use a sturdy spatula or your hands to mix everything together. The dough should be thick and slightly crumbly but should hold together when pressed between your fingers.
- If the mixture feels too dry or doesn’t stick together, add almond milk one tablespoon at a time until you reach a dough-like consistency. Finally, fold in the dark chocolate chips so they are evenly distributed throughout the mixture.
- Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides to act as handles. Transfer the dough into the pan and press it down firmly into an even layer. You can use the bottom of a flat glass to ensure it is packed tightly.
- Place the pan in the refrigerator for at least 30 to 60 minutes to allow the bars to set and firm up. Once they are cold, lift the parchment paper out of the pan and use a sharp knife to cut the block into 10 even bars.