Homemade vegan protein bars take minutes to make, and they’re so much tastier than the ones you buy at the store! Customise them with your favourite mix-ins, and you’ve got a healthy snack stocked in the fridge whenever you need a boost.
With so many vegan protein bars available at the grocery store and online these days, you may be wondering why you should bother making your own. Isn’t it a lot of work? Surprisingly, no! These homemade protein bars take minutes to make, and they’re much more budget-friendly than the store-bought version. They have become a staple in my home, and I know you will love them, too!
Why You’ll Love These Homemade Protein Bars
- Customizable . This recipe is a great base for creating your own unique protein bars. Add in your favourite mix-ins or switch up the flavour of the base by using different protein powders.
- No baking required . Since these are no-bake protein bars, you can make them easily without even turning on the oven! They just need an hour of chilling time in the fridge to be ready to eat.
- A healthier alternative . Many store-bought protein bars are loaded with artificial sugars, flavours, and all kinds of unpronounceable ingredients. By making your own protein bars at home, you’re in complete control of the ingredients.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Old-fashioned rolled oats
- Natural nut butter – You can use any type you like, or use one of my recipes for homemade peanut butter , almond butter , or pecan butter .
- Medjool dates – Remove the pits before starting the recipe.
- Vegan protein powder – Any type you like or have on hand, flavoured or plain.
- Non-dairy milk – Again, whatever you have in the fridge is fine. If you use a flavoured non-dairy milk, make sure it pairs well with the flavour of your protein powder.
- Chia seeds – These add protein, fiber, and healthy fats to your protein bars.
- Maple syrup – Date syrup is another option.
- Vanilla extract
- Kosher salt
- Mini chocolate chips – Using mini chips instead of regular chips helps your bars hold together better.
Process first ingredients.
How to Make Protein Bars
- Combine the first 3 ingredients . Process the oats, nut butter, and dates in a food processor until they form a rough dough.
- Finish the protein bar mixture . Add the protein powder, milk, chia seeds, maple syrup, vanilla, and salt. Pulse to combine.
- Add the chocolate . Scoop the mixture into a bowl. Add the chocolate chips and fold them in.
- Chill . Spread the mixture into a square pan lined with parchment paper. Press into an even layer, cover, and refrigerate for an hour before slicing and serving or storing.
Tips for Success
- Adjust the texture . If you prefer finer oats, you can process them alone until they form a powder before adding the nut butter and dates. This will result in a smoother texture.
- Choose your protein powder wisely . Different brands and types of vegan protein powders may affect the texture and taste of your bars. That being said, these bars are a good way to use protein powders that may not taste good alone because all the ingredients in the bars help to camouflage the taste of the powder.
- Press the bars into the pan . The more you press, the chewier your bars will be and the more they’ll stick together when you cut them.
Variations
- Swap out the mini chocolate chips . You can swap out the chips for nuts or seeds to add extra protein. You can also replace them with dried fruit. Or, mix and match your add-ins–just be sure not to add more than 1/4 cup of add-ins all together.
- Leave out the vanilla extract . If you use vanilla protein powder, reduce or eliminate the vanilla extract.
- Add spices . Add cinnamon or pumpkin spice for cozy flavour.
- Give them a dip or drizzle . Pop the bars in the freezer so they’re very cold, then dip them in melted dark chocolate, or drizzle dark chocolate over the tops.
How to Store Homemade Protein Bars
Your homemade protein bars can be stored in an airtight container in the refrigerator for up to 2 weeks.
Can I Freeze This Recipe?
Freezing is a great option if you want to make a large batch of protein bars and keep them longer. Slice them and wrap each bar separately in parchment paper or plastic wrap to prevent them from sticking together. Place them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy one, remove it from the freezer and let it thaw for a few minutes at room temperature.
More High Protein Recipes
- Protein Pancakes Recipe
- Vegan Fajita Bowls – 10 Min Prep, High Protein
- Protein Pudding
- High-Protein Overnight Oats
- Protein Cookie Dough
Ingredients
- 1 ½ cups old-fashioned rolled oats , 136 g
- 1 cup natural nut butter , any type, 240 g
- 5 medjool dates , pits removed
- ½ cup vegan protein powder , 50 g
- ¼ cup non-dairy milk , 58 g
- 3 tablespoons chia seeds , 33 g
- 3 tablespoons maple syrup , 36 g
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup mini chocolate chips , 55 g
Instructions
- Line an 8×8 pan with parchment paper and set aside.
- Combine the oats, nut butter and dates in a food processor and process until clumping together almost like a dough.
- Add the protein powder, milk, chia seeds, maple syrup, vanilla and salt. Continue to pulse until everything is mixed together. It will be processed enough when you can squeeze a small bit of the mixture and it stays clumped together.
- Transfer the mixture to a bowl and add the mini chocolate chips. Mix together by hand.
- Spread the mixture into the prepared pan in an even layer. Use a flat bottomed measuring cup to press it into an even layer.
- Cover and refrigerate for at least one hour before slicing into 12 equal bars.
- Store leftover protein bars in the refrigerator in an airtight container until ready to consume.
Notes
- If you prefer finer oats, you can process the oats alone until they are powder before adding the nut butter and dates.
- Feel free to add nuts or seeds to customize the flavor of these bars.
- If you use vanilla protein powder, reduce or eliminate the vanilla extract.
- To store : Your homemade protein bars can be stored in an airtight container in the refrigerator for up to 2 weeks.
- To freeze : Wrap each bar separately in parchment paper or plastic wrap to prevent them from sticking together. Place them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy one, remove it from the freezer and let it thaw for a few minutes at room temperature.
Protein Bars
Ingredients
- 1 ½ cups old-fashioned rolled oats 136 g
- 1 cup natural nut butter any type, 240 g
- 5 medjool dates pits removed
- ½ cup vegan protein powder 50 g
- ¼ cup non-dairy milk 58 g
- 3 tablespoons chia seeds 33 g
- 3 tablespoons maple syrup 36 g
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup mini chocolate chips 55 g
Instructions
- Line an 8x8 pan with parchment paper and set aside.
- Combine the oats, nut butter and dates in a food processor and process until clumping together almost like a dough.
- Add the protein powder, milk, chia seeds, maple syrup, vanilla and salt. Continue to pulse until everything is mixed together. It will be processed enough when you can squeeze a small bit of the mixture and it stays clumped together.
- Transfer the mixture to a bowl and add the mini chocolate chips. Mix together by hand.
- Spread the mixture into the prepared pan in an even layer. Use a flat bottomed measuring cup to press it into an even layer.
- Cover and refrigerate for at least one hour before slicing into 12 equal bars.
- Store leftover protein bars in the refrigerator in an airtight container until ready to consume.
Notes
- If you prefer finer oats, you can process the oats alone until they are powder before adding the nut butter and dates.
- Feel free to add nuts or seeds to customize the flavor of these bars.
- If you use vanilla protein powder, reduce or eliminate the vanilla extract.
- To store : Your homemade protein bars can be stored in an airtight container in the refrigerator for up to 2 weeks.
- To freeze : Wrap each bar separately in parchment paper or plastic wrap to prevent them from sticking together. Place them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy one, remove it from the freezer and let it thaw for a few minutes at room temperature.
Nutrition
Protein Bars https://jessicainthekitchen.com/protein-bars/ October 11, 2024
Vegan pumpkin bread with cream cheese frosting is going to be your new favourite fall treat! It’s sweet, full of cozy spices, and the fluffy frosting takes it over the top.
Pumpkin bread is an iconic fall treat, but you know what? I think it’s about time we start making it year-round! One bite of this pumpkin bread with cream cheese frosting and I think you’ll agree. This is a moist and flavourful quick bread made with pumpkin puree, warm fall spices, and tangy vegan cream cheese frosting for the perfect finishing touch. It’s truly irresistible!
Why You’ll Love Pumpkin Bread With Cream Cheese Frosting
- Bread worthy of a dessert . Some quick bread recipes straddle the line between breakfast or snack and dessert, but the cream cheese frosting makes this pumpkin bread a decadent treat!
- Moist and tender . The pumpkin puree keeps this bread ultra moist. No dry quick bread here! (My pumpkin chocolate chip muffins are also perfectly moist.)
- Easy to make . Quick bread recipes get their name from the fact that they don’t require yeast to rise, but they’re also quick to make—just mix up the batter and bake! The frosting also comes together in minutes.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Or gluten-free flour. Use a 1:1 variety you like for baking.
- Baking powder and baking soda
- Fine sea salt
- Spices – Cinnamon and pumpkin pie spice bring all the cozy flavour.
- Pumpkin puree – You can use canned or homemade pumpkin puree .
- Brown sugar – Or coconut sugar , cane sugar, or other granulated sugar.
- Oil
- Vegan milk – Any kind you have on hand as long as it’s unflavoured and unsweetened.
- Vanilla extract
For the Cream Cheese Frosting:
- Vegan cream cheese – Store-bought or homemade vegan cream cheese .
- Vegan butter sticks – Or an equivalent amount of my vegan butter recipe.
- Vanilla extract or vanilla paste
- Sea salt
- Powdered sugar
- Cornstarch – This helps thicken the frosting.
How to Make Pumpkin Bread With Cream Cheese Frosting
Mix dry ingredients.
- Mix the dry ingredients . Whisk the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice.
- Mix the wet ingredients . Mix the pumpkin puree, sugar, and oil in a stand mixer for about 1 minute. Beat in the milk and vanilla extract.
- Combine wet and dry . Beat the dry ingredients into the wet ingredients 1 cup at a time, scraping down the sides of the bowl as needed.
Fill baking pan.
- Bake . Transfer the batter to a greased, parchment-lined loaf pan and bake at 350ºF for 50 minutes, or until a cake tester comes out clean. Cool completely.
- Make the frosting . Beat the vegan cream cheese and butter until combined, then beat in the vanilla and salt, followed by a cup of powdered sugar and cornstarch. Continue to add powdered sugar 1/3 cup at a time until the frosting reaches your desired consistency.
- Frost the bread . Spread the frosting over the top of the cool pumpkin bread, then slice and serve.
Tips for Success
- Don’t overmix the batter . Overmixing can lead to a dense and tough bread. Mix the wet and dry ingredients just until they are combined.
- Make sure to use pumpkin puree, not pumpkin pie filling . Pumpkin puree is made of only cooked pumpkin, while pumpkin pie filling contains additional spices and sweeteners.
- Grease and line your loaf pan for easy removal . Greasing the pan will prevent sticking, while lining it with parchment paper makes it easier to lift the bread out of the pan once it’s done baking.
- Let the bread cool completely before frosting . This prevents the frosting from melting. Even if the pumpkin bread is a little bit warm, the cream cheese frosting can deflate or melt!
Variations
- Make it nutty . You can fold chopped pecans or walnuts into the bread batter, sprinkle them on top of the cream cheese frosting, or both!
- Add chocolate chips . Vegan chocolate chips make a delicious addition to this pumpkin bread. Fold them into the batter before transferring to the loaf pan, or make this vegan chocolate chip pumpkin bread recipe, and add the cream cheese frosting over the top!
How to Store
- Refrigerator : Keep your pumpkin bread covered or in an airtight container in the refrigerator for up to 5 days.
- Freezer : Freeze the pumpkin bread with cream cheese frosting on a parchment-lined baking sheet until the frosting is solid. Then, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.
More Vegan Pumpkin Recipes
- Pumpkin Cream Cheese Muffins
- Pumpkin Pie Overnight Oats
- Vegan Pumpkin Cheesecake
- Pumpkin Pancakes
- Pumpkin Brownies
Ingredients
- 2 ⅓ cups all-purpose flour , or gluten free flour, 284 g/ 10 oz
- 2 teaspoons baking powder , 9.6 g
- ½ teaspoon baking soda , 3 g
- ½ teaspoon fine sea salt , 2.8 g
- 1 teaspoon cinnamon , 2.3 g
- 2 teaspoons pumpkin pie spice , 5 g
- 1 cup pumpkin puree , 244 g
- 1 cup brown sugar , ( 200 g) or coconut sugar, cane sugar or other granulated sugar
- ⅓ cup oil , ( 80 g) melted
- ½ cup + 2 tablespoons vegan milk , 150 mL
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 2.7 ounces vegan cream cheese , bring to room temperature, 75.67 g
- 2 tablespoons + 2 teaspoons vegan butter sticks , bring to room temperature, 38 g ( 1.3 ounces)
- ⅓ teaspoon vanilla extract , or vanilla paste
- 1 pinch sea salt
- 1-1 ⅓ cups powdered sugar , sifted ( 120 g for 1 cup, 160 g for 1 ⅓ cups)
- 2 tablespoons + 1 teaspoon cornstarch , sifted ( 10.67 g)
Instructions
- Preheat the oven to 350°F/180°C. Grease a 9×5 loaf pan and line with parchment paper.
- In a mixing bowl, add the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice ingredients and whisk together to remove any lumps.
- In a standing mixer or with a whisk, mix the pumpkin puree, sugar, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
- Add the dry ingredients and mix one cup at a time into the wet ingredients on a medium to low speed until it’s all combined. Don’t over mix – up to 2 minutes while using your spatula to scrape down is enough. The batter will be thick.
- “Pour” batter into the loaf pan.
- Bake for 50 minutes. The loaf is finished when a knife or tester comes out clean.
- Allow to cool fully. Spread cream cheese frosting on top.
Cream Cheese Frosting
- In the bowl of a mixer, beat the vegan cream cheese and butter together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1⁄3 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- Spread it over the pumpkin bread on the top. Slice, and enjoy!
Notes
- Refrigerator : Keep your pumpkin bread covered or in an airtight container in the refrigerator for up to 5 days.
- Freezer : Freeze the pumpkin bread with cream cheese frosting on a parchment-lined baking sheet until the frosting is solid. Then, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.
