Nut Free Protein Bars (Gluten and Dairy Free) (Edit recipe)

35 recipes
|
21 followers

These Nut Free Protein Bars (Gluten and Dairy Free) taste just like your favorite oatmeal chocolate chip protein bar. They are the best homemade protein bars without nuts because they have more protein, less sugar, and no mystery ingredients like most store-bought products.

Share

save

View original recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 8

Ingredients

For the bars

1 cup Old Fashioned Oats, Make sure they are gluten free to avoid cross contamination
2 Tbsp Collagen, or 2 scoops, You can also use a protein powder, if preferred
2 tsp Cinnamon, Ground
.25 cup Coconut Sugar, Maple sugar is another good substitute to keep it completely tree nut free
1 pinch Salt
.25 cup Banana, mashed (approx. 1/2 large)
.25 cup Sunbutter, or any seed butter
2 tsp Vanilla Extract, Make sure this is gluten free
1 Egg

For the topping

.25 cup Dark Chocolate Chips
1 tsp Coconut Oil, Avocado Oil is a good substitute to keep it completely tree nut free

Shop This Recipe

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F. Line loaf pan with parchment paper.
In a blender combine the oats, collagen, cinnamon, sugar and salt. Blend until the oats have become flour.
In a large bowl, stir together oat mixture, banana, seed butter, vanilla and egg.
Spoon the mixture into the prepared dish. With a spatula or your hand, flatten until it’s evenly distributed across the pan.
Bake for 14 to 16 minutes or until browned. Set aside to cool completely.
Once the bars are cool, remove from the pan and cut into 12 squares.
To make the chocolate topping, combine chocolate chips and coconut oil in a small bowl. Microwave for 30 seconds, stir and then if needed place back in the microwave for another 30 seconds. You donu2019t want to overheat the chocolate as it will freeze up.
Once your chocolate has melted, drizzle over the bars. And then serve.

Notes

Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months: thaw before serving. You don’t want to overheat the chocolate when you're melting it, as it will freeze up. If it does that, you’ll need to start over with the chocolate. Make sure the oats are gluten free to avoid cross contamination with wheat or gluten in general. Use a high-quality collagen peptides brand that uses a trusted source and tests their product to ensure quality. You’ll need approximately 1/2 a large banana, mashed, for this recipe. If you’re going to use frozen, make sure that it’s defrosted. Coconut is technically fruit but according to the FDA it’s a tree nut. Confusing. I know. But most people that react to tree nuts don’t react to coconut (my son included). Maple sugar is another good substitute if you can’t tolerate coconut sugar. Avocado oil is a good substitute for coconut oil if you need to keep it completely nut free. You can also use a protein powder as a substitute for collagen peptides, if preferred.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	10 g
Carbohydrates:	17 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	67 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.