These Easy Homemade Vegan & Gluten-Free Protein Bars are made with clean ingredients like oats, chia seeds, sunflower seed butter, and plant-based protein powder. With a soft and chewy base and the option for a melty chocolate drizzle, these dairy-free protein bars have decadent flavors without the junk. Just real wholesome fuel that satisfies.
I live for a good, convenient snack-especially one that's made with natural ingredients and keeps my energy steady, similar to my Nut-Free Lunch Lady Bars. Most store-bought vegan bars either have too much sugar, weird artificial sweeteners, or aren't truly vegan or gluten-free. (And don't even get me started on the chalky textures.)
I promise, these protein-packed bars are incredibly easy to make, no baking required, and use simple ingredients you probably already have in your pantry. They're chewy, chocolatey, naturally sweet, and loaded with enough protein to power you through a post-workout boost-or a snack break on a hectic day. It's a delicious way to sneak in healthy fats and a solid amount of plant-based protein using only gluten-free ingredients.
And while the clean, organic ingredients and melty chocolate coating certainly don't hurt, it's the SunButter Organic Sunflower Seed Butter-a pantry staple I always keep on hand-that really takes these vegan protein bars to the next level, which makes it one of the best healthier snack options especially for those with food sensitivities. Shall we make it?
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Ingredients To Make Plant-Based Protein Bars:
These plant-based protein bars are made with a handful of pantry staples. Let's break it down.
- Quick Oats: They add structure and fiber, making them perfect for this no-bake snack.
- Ground Flaxseed: It adds healthy fats and essential nutrients like omega-3s.
- Chia Seeds: They help bind and boost protein content and fiber. Get a big bag because you also want to make my Superfood Coffee Chia Seed Protein Pudding or Healthy Nut-Free Vegan Energy Balls.
- Raw Sunflower Seeds: They add crunch and natural fats. Great for those with nut allergies without compromising on texture and flavor!
- Plant-Based Protein Powder: Pick your favorite flavor-this recipe is super versatile. If you're looking for a clean vegan brand, then I highly recommend Sunwarrior. Use code: "KATIES" for 15% off!
- Mini Chocolate Chips: I'm adding just the right touch of indulgence. Look for real dark vegan chocolate or vegan chocolate chips with low sugar content.
- Sunflower Seed Butter: Creamy, nut-free, and rich in healthy fats, I highly recommend seed butter from SunButter. I always have plenty of jars in my pantry to make either savory dishes or delicious cookies, like my Sunflower Seed Cookies. It only contains healthy ingredients, and best of all, it is allergy- and school-friendly, as well as super delicious.
- Maple Syrup: Adds natural sweetness without relying on added sugar or artificial sweeteners.
- Vanilla Extract: It rounds out the flavor beautifully.
- Chocolate Chips And Coconut Oil (optional): I use it for that chocolate coating candy bar finish. So satisfying.
See the recipe card for quantities.
How To Make Them:
Here's what I love about this recipe: No oven required. No stress. Just stir, press, chill, and enjoy. Here's what to do.
- Mix the Dry Ingredients: In a large mixing bowl, stir together the dry ingredients and chocolate chips.
- Stir in the Wet Ingredients: Add the sunflower seed butter, maple syrup, and vanilla extract. Mix until it becomes a sticky dough. You can use a spatula-or your hands (gloves help!).
- Press and Chill: Transfer to a prepared 8x8-inch pan and press down firmly. Pop into the fridge for at least 1-2 hours until firm.
- Optional Chocolate Drizzle: Melt chocolate chips and coconut oil in the microwave. Stir, drizzle, and let set. It adds a beautiful coating similar to my Vegan Gluten-Free Samoa Cookies.
- Slice and Enjoy: Once set, cut into bars or squares and enjoy your new favorite vegan protein bar!
Top Tips:
It's such an easy recipe, but as always, I have a few tips for you to get it right from the start.
- Prep The Baking Pan: Use parchment paper to make removing and slicing easy.
- Don't Skip The Chill Time: It's what helps the bars firm up without baking.
- Taste Test: Taste as you go! Not sweet enough? Add a drizzle of extra maple syrup or a sprinkle of coconut sugar on top. But, I promise, they're plenty sweet and indulgent.
Variations And Substitutions:
I encourage you to make these vegan and gluten-free protein bars as-is. I've tested this recipe numerous times, and it has become one of my favorite protein bar recipes. However, there is room for substitutions or adjustments. Here are my recommendations.
- Add-Ins: Try chopped nuts if you have no concerns for nut allergies. Dried fruit or pumpkin seeds can also work.
- For the Chocolate Lovers: Mix in cacao nibs, extra chocolate chips, or use chocolate protein powder.
- Spice it Up: Add cinnamon or a dash of sea salt for flavor complexity.
- Flavor Swaps: Try different flavors of vegan protein powder to keep things exciting. A vanilla flavor works best.
- Sunflower Seed Butter: Even if you have no nut allergies, I still recommend using it to make these protein bars. It truly adds the creamiest texture with a wonderful, subtle nutty flavor without the nuts. But, if you really don't have it on hand, you can sub cashew butter, almond butter, or even natural peanut butter if you like, especially if you have leftovers from making my healthy Vegan Peanut Butter Balls. Note that the flavors will be different, though. So, for those occasions when you really want something satisfying yet super healthy, these high-protein, gluten-free bars can be made in no time. So, I highly recommend stocking up on jars of Sunbutter sunflower seed butter to make them and many more of my goodies on the blog, like my Double Chocolate Sunbutter Cookies or 3-Ingredient Sunbutter Vegan Fudge, to name a few.
Storage:
- Fridge: Store these bars in an airtight container for up to 1 week.
- Freezer: You can freeze them for up to a month-just thaw at room temperature for 5-10 minutes before eating.
- On-The-Go: Wrap individually in parchment paper for a convenient snack anytime.
Equipment Needed:
Here's what you need to make these vegan and gluten-free protein bars.
- Mixing Bowl: To combine the dry with the wet ingredients.
- Spatula or Spoon: To create a dough-like consistency without the mess.
- 8x8 Baking Dish: It's the perfect size to create these bars with the right amount of thickness.
- Parchment Paper: To line the pan for easy clean up.
- Microwave-Safe Bowl: To make the chocolate drizzle.
Recipe FAQs:
It depends on the protein powder used, but each bar typically has 8-12 grams of protein, making them a solid high-protein snack bar option.
Yes! With high amounts of protein and fiber, they help keep you full longer, without much sugar or processed junk. You can also always cut smaller squares to lower your calorie intake.
These bars are 100% dairy-free and vegan, so I recommend sticking to a plant-based protein powder like pea protein or brown rice protein for best results.
Kind of! With the optional chocolate drizzle, they give you that sweet treat experience with a much better nutritional value.
No worries-these are naturally made with certified gluten-free ingredients and totally safe for those with gluten sensitivity or celiac. Just make sure that your bag of quick oats has a gluten-free seal on it.
More Amazing Vegan Bars To Try Next:
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If you try this Homemade Vegan and Gluten-Free Protein Bars Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Easy Homemade Vegan & Gluten-Free Protein Bars
Equipment
Ingredients
Dry:
- 2 cups quick oats
- ½ cup ground flaxseed
- ¼ cup chia seeds
- ¼ cup raw sunflower seeds
- ½ cup plant-based protein powder any flavor
- ⅓ cup mini chocolate chips
Wet:
- 1 cup SunButter Organic Sunflower Seed Butter
- ⅔ cup maple syrup or any liquid sweetener
- 2 teaspoons vanilla extract
Optional Chocolate Drizzle:
- ½ cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Prepare the Pan:
- Line an 8x8 inch (or similar size) baking dish with parchment paper. Set aside.
Mix Dry Ingredients:
- In a large mixing bowl, combine oats, ground flaxseed, chia seeds, sunflower seeds, protein powder, and mini chocolate chips. Mix well.
Combine Wet & Dry:
- Pour the wet ingredients over the dry ingredients. Stir thoroughly until the mixture is well combined and sticky. You may need to use your hands or a spatula to press everything together. If using your hands, I highly recommend wearing gloves - the mixture is sticky at this point!
Press into Pan:
- Transfer the mixture into the lined pan. Use the back of a spoon or your hands to press it down firmly and evenly.
Chill:
- Refrigerate for at least 1-2 hours until firm. Once set, remove from the pan and cut into bars or squares.
Optional Chocolate Drizzle:
- In a small bowl, melt the chocolate chips with coconut oil in the microwave in 20-30 second intervals, stirring in between until smooth.
- Drizzle over the pressed bars.
Store:
- Keep bars in an airtight container in the fridge for up to 1 week or freeze for longer storage.
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