How to Make a Protein Bar (from scratch)

An easy formula how to make a protein bar from scratch by choosing a binder, nutrient and crunch, plus a recipe for a cherry vanilla protein bar.

My process how to make a protein bar is simple, and even kid-friendly. Using it, I created this easy cherry vanilla protein bar that is high in fiber and protein, and I share it in the recipe card at the bottom of this post.

Protein is an important addition to the daily diet. My general formula to make homemade protein bars makes it easy to create your own flavor bar using ingredients already in your kitchen. Love homemade bars? After this one, try my no bake chocolate protein bars, my homemade fudge bars, and even my soft chocolate chip granola bars.

Jump to:

• Why You'll Love This Bar
• General Ingredients for Protein Bars
• Ingredients for Cherry Vanilla Protein Bar
• Tools Needed
• Steps to Make
• Recipe Tips
• Storage and Transporting
• FAQS
• More Chocolates
• 📖 Recipe

Why You'll Love This Bar

It's easy to make protein bars at home. These cherry vanilla bars are no bake, just mix ingredients in a bowl and press into a loaf pan and chill. Use my specific recipe below or create your own: just choose your three elements and mix up your own protein bar.

The ingredients are customizable. The list of ingredients to choose from are full of simple ingredients probably in your kitchen right now. Choose what suits you best.

The healthy protein bars are friendly to all diets. The ingredient lists I provide can be chosen from to make a bar that is vegan, dairy free, gluten free, nut-free or paleo or support any other adjustments you need for your diet.

General Ingredients for Protein Bars

Generally most homemade protein bars are made of three elements (one or more of within each group):

1. Binder (dates, nut butters, maple syrup or other liquid sweeteners), typically ½ to 1 cup each
2. Nutrient (oats, quinoa, buckwheat groats, protein powder) , typically ¼ cup to ½ cup each
3. Crunch (seeds, nuts, cacao nibs, chocolate chips), typically ½ cup to 1 cup each

Ingredients for Cherry Vanilla Protein Bar

Binder:
Dried cherries
Maple syrup, or use dates or nut butter
Vanilla

Nutrient:
Quinoa, uncooked and popped. Use my puffed quinoa how-to to pop it for extra crunch.

Crunch:
Pumpkin seeds
Sesame seeds
Almonds

Topping:
Chocolate chips, melted with a pinch of salt.

Tools Needed

• measuring cups, spoons
• mixing bowl
• loaf pan, parchment paper to hang over sides

Steps to Make

Step 1: Prep to make the bars. Line a loaf pan with parchment paper so it hangs off the sides and will allow you to grab each side and pull up when the bars are solid. Prepare any ingredients you will use. For instance, chop nuts or dried fruits or make date paste.

For my cherry vanilla protein bar: Rinse uncooked quinoa, and heat it in a dry frying pan or pop it according to my puffed quinoa how-to.

Step 2: Mix up all your ingredients in a bowl.

For my cherry vanilla protein bar: To a bowl, add the quinoa, dried cherries, maple syrup, almonds, pumpkin seeds, sesame seeds, and salt and mixed until combined.

Step 3: Press the mixture into the loaf pan. Press flat level with a flat-bottomed glass.

Step 4: Melt the chocolate in the microwave for 60 seconds. Pour over the bar mixture.

Step 5: Chill the bars for at least 30 minutes or longer. Cut in slices.

Recipe Tips

Don't use a blender or food processor. Use a bowl to mix up your bars. If you process the mixture too long you'll release the oils in your nuts or seeds and create a 'butter' of your protein bar.

Be sure your dried fruits are fresh. Check dates or dry them yourself. You want to be able to store your bars so don't start off with stale ingredients.

Why quinoa? Uncooked quinoa is an awesome choice for the nutrient of a protein bar. is one of the few plant foods that offers a complete protein profile, all nine of the essential amino acids your body cannot produce. Quinoa is high in protein, but also fiber, iron, zinc, copper, thiamin and vitamin B6, potassium and magnesium, phosphorus, manganese and folate. One cup of quinoa yields 8 grams of protein and 5 grams of fiber.

Storage and Transporting

Refrigerate. I recommend you wrap each bar individually and keep them refrigerated until ready for use.

Transport. They can be at room temperature for at least a day if you want to pack them for an afternoon snack, although the chocolate top might melt at warm temperatures.

Freeze. These bars should be individually wrapped and put in a sealed container to freeze for long term storage. They can remain frozen for three months before protein begins to break down. 

FAQS

More Chocolates

If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

📖 Recipe