Plant Based Protein Bars

If you love “Perfect Bars” you will love these!

Eating healthy on a budget is a passion of mine, now more than ever. Over the past year nutrition and fitness have become just apart of my life as the fashion industry. Food and fashion, the two loves of my life.

I’m excited to share my first recipe with you!

If you’ve tried a “Perfect Bar” you know they basically taste like peanut butter cookie dough but loaded with nutritional ingredients and protein. Unfortunately, Perfect Bars have become a splurge ever since I moved to the city. I searched and searched online for a mock Perfect Bar recipe, and honestly there were known I found to be easy, delicious and similar in texture. After doing some research I was able to create a dairy free, gluten free, vegan option that’s packed with some essential fatty acids and dare I say it, “super foods.”

Plant based protein bar recipe

This is everything you need, plus one large bowl, measuring tools, organic steel cut oats (gluten free oats for my gluten free peeps) a blender, 8×8 inch pan and a hand mixer. I’d recommend parchment paper too!

Plant based protein bar recipe

This recipe requires protein powder. I’ve been using this Nutiva Vanilla Organic Plant Protein for a while now and I absolutely love it. It’s by far the best plant based protein powder I have tried with a neutral flavor that works in a combination of recipes or on its own. Of course, the ingredients are on point. You can find more info about it here.

For this recipe you’ll also need a nut milk of choice. I used my homemade cinnamon vanilla cashew milk. I might be posting the recipe on my blog, but I feel like a lot of bloggers already have great posts on it. I got my recipe from Balance With B. You can check it out here.

Processed with VSCO with q5 preset

As you can see from this photo all you have to do is add everything to the bowl – it’s that simple. If you wanted a finer texture you could add the Maca Powder, Protein Powder, and flax meal to the blender when you’re making your oat flour.

Plant based protein bar recipe

I used the Trader Joe’s Organic oats. They’re super cheap and to make the flour you just blend 1/2 cup of oats until you see the flour form.

Plant based protein bar recipe

Blend it Baby and then add a little pink Himalayan sea salt to bring out the subtle sweetness.

Plant based protein bar recipe

The dough should end up being sticky and crumbly so you can press it into bars. If the dough is too dry add some more nut milk, if it’s too wet add some more oat flour.

Plant based protein bar recipe

Next, if you have parchment paper line an 8×8 pan and press down the dough in an even layer.

You can add whatever toppings you want or go without. I added Cocoa nibs for a little crunch. I’ve found crunchy coconut flakes to be my fave topping.

Processed with VSCO with q5 preset

Let the bars chill in the fridge anyway from 30 minute to an hour – basically when they’ve firmed up enough to make cutting them into bars easy.

Plant based protein bar recipe

I had to cute mine into bars in the pan, but i’d pull them out with parchment paper instead to make your life easier.

And there you have it. Homemade, mock “Perfect Bars” that are affordable and tasty AF.

Plant based protein bar recipe

Simple N’ Nutty Plant Based Protein Bars

1 Cup Crunchy Nut Butter of Choice (make sure the only ingredient is nuts!
2/3 Cup Oat Flour
1/4 Cup Raw Honey ( or Maple Syrup if vegan)
1/2 Tbsp Maca Powder
1 Tbsp Flax Meal
3 Scoops of Protein Powder
1/2 Tsp of Cinnamon
1/4 Cup of Nut Milk
1/2 Tsp of Vanilla Extract
Dash of Pink Himalayan Sea Salt
Cocoa Nibs


1. Line 8×8 pan with parchment paper.
2. Make Oat Flour by blending 2/3 Oats till it forms a flour like texture. Set aside.
3. Combine nut butter, oat flour, protein powder, flax meal, maca powder, cinnamon, pink himalayan Sea Salt, raw honey and milk with a hand mixer. The dough should have a crumbly, sticky texture. If it’s too dry add more nut milk, too wet add more oat flour.
4. Press the dough into pan and add toppings, cocoa nibs in this case. Press them down.
5. Chill the pressed dough in the fridge until they are firm enough to cut, 30-60 minutes.
6. Cut dough into bars and store in the fridge! Last for a couple of weeks.



One Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s