Description
Craft these wholesome and satisfying gluten-free dairy-free protein bars for a perfect on-the-go snack or meal replacement. They boast a deliciously chewy texture and a balanced, natural sweetness that you’ll adore.
Ingredients
- 1 cup gluten-free rolled oats, processed into flour (or oat flour)
- 1 cup gluten-free dairy-free protein powder (unflavored or vanilla pea/rice blend recommended)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon sea salt
- 1/2 cup natural unsweetened nut butter (almond, cashew, or peanut butter; use sunflower seed butter for nut-free)
- 1/2 cup pitted Medjool dates, packed (about 8–10 dates, softened if dry)
- 1/4 cup maple syrup (or agave nectar)
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 – 1/2 cup dairy-free chocolate chips or chopped nuts/seeds (optional, for flavor boost)
Instructions
- 1. Prepare Pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang. Lightly grease parchment.
- 2. Combine Dry Ingredients: In a large bowl, whisk together the oat flour, protein powder, cinnamon (if using), and sea salt until well combined.
- 3. Prepare Wet Ingredients: In a separate microwave-safe bowl, combine nut butter, dates, maple syrup, and melted coconut oil. Microwave for 30-60 seconds until warm and easily stirrable. Stir in vanilla extract. If dates are not soft enough, blend them into a paste with wet ingredients using a food processor.
- 4. Mix Wet and Dry: Pour the wet mixture into the dry ingredients. Mix vigorously with a sturdy spoon or spatula until a thick, uniform dough forms. If adding chocolate chips or nuts, fold them in now.
- 5. Press into Pan: Transfer the mixture to the prepared baking pan. Using a spoon or clean, slightly dampened hands, firmly and evenly press the mixture into the pan, ensuring it’s compact and level.
- 6. Bake: Preheat oven to 325°F (160°C). Bake for 18-25 minutes, or until edges are lightly golden and the center is set. Do not overbake.
- 7. Cool and Cut: Let the bars cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the slab onto a cutting board. Cut into 12 even bars with a sharp knife.
- 8. Store: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 20 mins