Homemade Gluten-Free Protein Bars — Two Ways

Adapted from: Nicole (Gluten Free on a Shoestring, 2016)

Prep Time: 10 minutes + 1 hour chilling | Yields: 10–12 bars

Dietary: Gluten Free (with certified GF oats)

No-bake, no oven, no fuss. These protein bars — one version built on Medjool dates, one on nut butter — come together in a food processor in minutes. The optional chocolate coating takes them from snack to treat. Store in the refrigerator; they keep well individually wrapped in waxed paper.

Ingredients

Date Version:

• 2 1/2 cups certified GF rolled oats
• 1 scoop (36g) GF protein powder (chocolate or vanilla)
• 10 pitted soft Medjool dates (150g)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 1/4 cup milk (any kind), plus more as needed
• 3 oz unsweetened chocolate, melted (optional, mix in)
• 8 oz bittersweet chocolate, melted (optional, for coating)

Nut Butter Version:

• 2 1/2 cups certified GF rolled oats
• 1 1/2 scoops (54g) GF protein powder
• 1/2 cup unsweetened cocoa powder
• 1/2 cup nut butter (peanut, almond, or sunflower)
• 1/4 cup maple syrup
• 1/4 tsp kosher salt
• 1/4 cup milk, plus more as needed
• 3 oz unsweetened chocolate, melted (optional)
• 8 oz bittersweet chocolate for coating (optional)

Instructions

Date Version:

1. Place oats in a food processor and process until ground into a flour. Add protein powder, dates, maple syrup, vanilla, salt, milk, and optional melted unsweetened chocolate. Process until the mixture is well-combined and tacky but not sticky. Add more milk by the teaspoon if needed.

Nut Butter Version:

1. Place oats in a food processor and process until ground into a flour. Add protein powder, cocoa powder, nut butter, maple syrup, salt, milk, and optional melted chocolate. Process until well-combined and tacky.

For Both Versions:

1. Line an 8x8-inch pan with parchment paper. Transfer the mixture and press firmly into an even layer, smoothing the top.
2. Cover with parchment and refrigerate 1 hour (or freeze 20 minutes) until firm.
3. Remove and slice into 10–12 rectangular bars.
4. Optional: dip or drizzle with melted bittersweet chocolate. Let set at room temperature.
5. Wrap individually in waxed paper and store in the refrigerator.

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