No Cook Protein Bars Recipes

EASY NO BAKE PROTEIN BAR RECIPE

Steps:

• Line an 8 x 8-inch pan with parchment paper and set aside.
• In a large mixing bowl, combine your protein powder and rolled oats and mix well.
• In a microwave-safe bowl or stovetop, heat up your almond butter with your syrup and heat until warm. Whisk together.
• Pour the wet mixture into the dry mixture and mix very well, until combined. If the batter is too crumbly, add a little milk to thin out.
• Transfer the protein bar batter into the lined pan and press firmly into place. Refrigerate until firm, and slice into bars. Drizzle with optional chocolate, if desired.

NO-BAKE PROTEIN BARS

Steps:

• Line a 13x9-inch baking dish with baking parchment.
• Mix oats, flaxseed meal, raisins, cranberries, and protein powder together in a small bowl.
• Combine chocolate chips, honey, and peanut butter together in a microwave-safe bowl; heat in microwave oven, stirring every 30 seconds, until the chocolate chips are nearly melted, 2 to 3 minutes.
• Stir oats mixture with the chocolate mixture until evenly mixed; spread into prepared baking dish.
• Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

NO-COOK PROTEIN BARS

Steps:

• Spray an 8 x 8-inch square baking pan with nonstick cooking spray and set aside.
• In a large bowl, combine the oatmeal, whey powder,flax seeds and nonfat dry milk; mix together.
• In a separate bowl, whisk together the peanut butter,water and vanilla. Add the peanut butter mixture to the dry ingredients and stir to form a sticky dough. Stir or knead in the raisins.
• Using wet hands or a rubber spatula sprayed with cooking spray, spread the mixture evenly into the prepared pan.
• Freeze for one hour or refrigerate for several hours, until the mixture is firm enough to cut.
• Cut into nine squares. Wrap individually and store in your refrigerator to grab on your way out the door.

NO BAKE PROTEIN BARS

Steps:

• Stir together the peanut butter and honey until combined
• Stir in the oats and vanilla protein powder until totally mixed. The batter should be thick but not too sticky.
• Transfer the peanut butter batter to an 8 by 8 parchment paper lined baking dish. Flatten down the top and spread it evenly into the pan.
• Melt the dark chocolate chips and semi sweet chocolate chips in the microwave in 30 second increments until smooth. Stir often to avoid burning.
• Pour the melted chocolate over the top of the peanut butter layer and smooth it out using a rubber spatula
• Sprinkle flaked sea salt over the top of the melted chocolate layer
• Chill in the fridge until the chocolate is set, or 1-2 hours. The chocolate should be hardened completely
• Cut the bars into 16 pieces and store in an airtight bag or container in the fridge or freezer

NO-BAKE LOW-CARB PROTEIN BARS

Steps:

• 1. Mix all dry ingredients well.
• 2. Mix together almond butter and coconut oil in a small cup (if the oven is warm (not hot!) I place it in there for a minute to soften it before stiring.
• 3. Add almond butter and oil to dry ingredients and mix WELL (I actually use my hands to do this). The mixture will be rather dry and crumbly.
• 4. Add vanilla extract and water (I'd recommend adding water gradually, starting with 1/4 cup, so you don't overdo it) and mix well.
• 5. Grease a 9x9 pan (or similar size) and press dough into pan. I press for a few minutes with my hand to create a consistent thickness.
• 6. Chill in the fridge for several hours to set, then cut into approximately 6 pieces. Wrap each one individually for a quick snack, or store them with wax paper in-between.