This vegan protein bar recipe makes the most oaty, seedy and delicious protein bars you’ve ever had (probably)!
I’ve been on a bit of a health kick recently and upping my protein to aid muscle recovery after exercise, so I thought I’d make some vegan protein bars instead of buying processed, expensive shop bought ones.
The trouble is though, whenever I make any kind of bar, whether that’s a protein bar, flapjack or granola bar, I can never find a pan the right size.
But then, as luck would have it, Peugeot emailed me and said something along the lines of, ‘Green’s really fashionable at the moment isn’t it? We have some fab green bakeware we’d love you to try,’ and, although I don’t really like green as a colour (I’m more a red/pink/orange kind of woman, rather than a blue/green/brown one), I do like bakeware and so I readily accepted their kind offer.
And I’m so glad I did. The bakeware is beautiful.
Peugeot Apollonia ceramic bakeware
This is the 32cm/12.6″ Appolia ceramic rectangular baking dish in forest green and the 21cm/8″ Apollia square ceramic baking dish in forest green.
They’re so smooth and shiny and so much posher than anything else in my kitchen cupboard.
Look at all these features and benefits they have:
– 100% French production
– 10-year warranty
– Gentle, even cooking for thoroughly healthy food
– Keeps food warm for up to 30 minutes
– Can go from freezer to preheated oven without the risk of thermal shock
– High-strength glazed enamel independently laboratory tested for speedy cleaning, long-lasting colour, shine and abrasion resistance
– Wide ridged handles for an easy grip
– Rounded corners make it easy to use and easy to clean
– Nesting sizes for space saving
– High edges for generous portions
– Ovenproof (250°C), suitable for microwave, freezer (-20°C), dishwasher
As soon as I next use my oven, I’ll be sure to use the retangular baking dish and will blog about it then, but in the meantime, I can recommend the 8″ ceramic pan as being the perfect size for making a batch of vegan protein bars.
Vegan protein bar recipe
These vegan protein bars make the perfect snack for pre- or post-workout, taking out with you on a bike ride, or just as a healthy snack anytime.
Who knew you could fit so many nutrients into such a small package!
Vitamins, minerals and other nutrients
Here’s all the goodness packed into these vegan protein bars – you’re going to feel healthier after just reading this list:
Oats – slow‑release carbs, fibre; manganese, phosphorus, magnesium, iron, B1 & B5
Dates – natural sugars, fibre; potassium, magnesium, copper, vitamin B6, iron
Desiccated Coconut – healthy fats; manganese, copper, selenium, iron
Cashews – healthy fats, protein; magnesium, copper, iron, zinc, phosphorus, vitamin K
Pumpkin Seeds – protein & minerals; magnesium, zinc, iron, manganese, phosphorus, vitamin E
Hemp Seeds – complete protein, omegas; magnesium, zinc, iron, omega‑3/6 fats, vitamin E
Chia Seeds – fibre, omega‑3s; calcium, magnesium, phosphorus, iron
Free Soul Vanilla Protein Powder – plant protein; calcium, magnesium, iron, B‑vitamins (B1, B2, B3, B5, B6, biotin, folic acid, B12)
Coconut Oil – quick fats (MCT), vitamin E & K
For an extra nutritional boost, you can also consider adding vegan supplements like ground flaxseed or a boost of B12 powder from Nutrition Geeks to your mix.
Vegan protein bars
Ingredients
Method
- Blitz cashews, pumpkin seeds and oats in a food processor until broken down into small crumbs.
- Add the dates and blend again until the mixture is sticky and starting to clump.
- Add the protein powder, desiccated coconut, chia seeds, hemp seeds and a pinch of salt. Pulse to combine.
- Add the coconut oil. Blend until the mixture sticks together when pressed between your fingers.
- Line a 8" square dish with baking paper. Press the mixture firmly and evenly into the tin.
- Place in the fridge for at least 1 hour to firm up. Slice into bars and store in the fridge for up to a week (or freeze for longer storage).
| Nutrient | Amount (approx.) per bar |
|---|---|
| Calories | 246 kcal |
| Protein | 8.5g |
| Carbohydrates | 28g |
| — Sugars | 19g |
| Fat | 11.5g |
| — Saturated Fat | 3.8g |
| Fibre | 4g |
Equipment used
I used my trusty old Kenwood food processor that I’ve had for years. So many years, I don’t even know how long I’ve had it but it’s exactly the same as this one.
Thank you so much to Peugeot for sending me their bakeware to try – it was absolutely perfect for this vegan protein bar recipe.
Although I got the bakeware for free, all views are honest and my own.
Disclaimer
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