Healthy Snickerdoodle Protein Bars
Soft, no-bake snickerdoodle protein bars made with oats, protein powder, almond butter, and cinnamon. A clean, high-protein snack that works well for meal prep, pre-workout fuel, or a healthy dessert.
Equipment
- Food processor
- Large mixing bowl
- Small mixing bowl
- Spatula
- 8×8-inch baking pan
- Parchment paper
Ingredients
- 1 cup rolled oats use certified gluten-free if needed
- ½ cup vanilla protein powder
- ¼ cup almond flour
- ¼ cup natural almond butter
- ¼ cup maple syrup or honey
- ¼ cup unsweetened almond milk
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 tablespoon coconut sugar Optional
- ½ teaspoon ground cinnamon Optional
Instructions
- Add the rolled oats to a food processor and pulse until they form a coarse flour. Transfer to a large bowl and mix with protein powder, almond flour, cinnamon, and salt until evenly combined.
- In a separate bowl, stir together almond butter, maple syrup, almond milk, and vanilla extract until smooth and glossy.
- Pour the wet mixture into the dry ingredients and fold until a thick, slightly sticky dough forms. Add almond milk one tablespoon at a time if the mixture feels too dry.
- Line an 8×8-inch pan with parchment paper. Press the dough firmly and evenly into the pan, flattening the surface while keeping a natural hand-pressed texture.
- If using, mix coconut sugar and cinnamon and sprinkle evenly over the surface. Gently press the topping into the dough.
- Refrigerate for at least 1 hour until firm. Remove from the pan and slice into 8 bars.
Notes
- Bars keep well in the refrigerator for up to 7 days.
- Freeze for up to 2 months and thaw briefly before eating.
- For a vegan version, use maple syrup and a plant-based protein powder.