These Blueberry Oat Protein Bars are a great option for a quick breakfast or afternoon snack! The price of groceries these days is out of control so homemade protein bars to the rescue. Even better they are made with wholesome ingredients like maple syrup, oat flour, quick cooking oats and fresh berries.
With 9 grams of protein per bar, you’ll get more protein than in an egg, but with all the delicious flavor of a blueberry muffin. Okay, now that I’ve sold you on this concept, let’s get to it.
Blueberry Oat Protein Bar Tips
My first tip is to line your pan with parchment paper. It will prevent sticking and make your life a whole lot easier. I use Active Stacks Vanilla Protein powder. It’s the only one I’ve ever used. Different protein powders may yield a different result, so just be mindful there. Vegan protein powder can be subbed in as well.
Let the bars cool to room temperature before cutting. You can store the leftover bars in an airtight container for up to 4 days. I also like to individually wrap them in plastic wrap and freeze them.
Protein Bar Recipe Substitutions
This recipe gets healthy fats from avocado oil, but feel free to sub in coconut oil. If you don’t want to use protein powder, you can add another 1/4 cup of oat flour and add in chia seeds for extra protein and fiber. I like to spread a little butter, almond butter or cashew butter on these before serving.
I always recommend quick oats for this recipe. If you only have whole oats, you can just buzz them up in the food processor really quick. Brown rice syrup can be subbed in for the maple syrup or honey.
You can easily change the flavor profile of these by adding in some ripe bananas and dark chocolate chips instead of blueberries. Experiment with the base of the recipe, because the simple ingredients lend to getting creative.
Once you know how to make these healthy oatmeal bars you just won’t want those chalky store-bought protein bar or energy bars.
Affiliate Links
You’ll need an 8×8 Baking dish for this recipe. Here’s a very affordable one I love.
Active Stacks is the only protein powder I use. It’s not chalky and has no strange after taste.
Please note that these are affiliate links. When you purchase from these links, you support the blog and I really appreciate it. You get the same great price, but I get a small commission.
Rate and Review this Recipe
Whether you need a healthy breakfast or a great post-workout snack, I hope you’ll try these bars. You can easily make them gluten free protein bars by using gluten free oats. They are a great way to incorporate healthy ingredients for an on the go meal. If you make these, leave a star rating and review. I’d love to know what you
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This post was last updated 1/30/23.
Blueberry Oat Protein Bars
Ingredients
- 1 cup Quick Cooking Oats
- 1 cup Oat Flour Oats ground in the food processor or blender work here too.
- 3 tbsp. Brown Sugar
- 1/2 tsp Baking Soda
- 3/4 tsp. Cinnamon
- 1/4 tsp. Salt
- 1/2 cup Milk Fat Free or 2% is fine.
- 1/4 cup Avocado Oil or any cooking oil like canola or coconut oil
- 1/4 cup Honey or Maple Syrup
- 2 tsp. Vanilla
- 2 large Eggs
- 1 large Egg White
- 1/4 cup Vanilla Protein Powder optional- I like to use Active Stacks Vanilla.
- 1 cup Blueberries
Instructions
- In a large bowl- mix together the milk, eggs, egg white, vanilla, honey, and oil.1/2 cup Milk, 1/4 cup Honey, 2 tsp. Vanilla, 2 large Eggs, 1 large Egg White, 1/4 cup Avocado Oil
- Add in the oats, oat flour, brown sugar, baking soda, cinnamon, salt, and protein powder. Stir until just combined.1 cup Quick Cooking Oats, 3 tbsp. Brown Sugar, 1/2 tsp Baking Soda, 3/4 tsp. Cinnamon, 1/4 tsp. Salt, 1/4 cup Vanilla Protein Powder, 1 cup Oat Flour
- Fold in the blueberries.
- Line an 8x8 baking pan with parchment paper and pour in the oat mixture. Bake at 350 degrees for 37-41 minutes. Remove the bars from the pan to cool on a wire rack for 20-30 minutes. Cut and serve. Any leftovers can be stored in the refrigerator for up to a week or frozen then thawed to enjoy later.
Notes
Nutrition
Jamie
Monday 26th of February 2024
Hello, what's the shelf life on these and can they be frozen? I made them for my mom and she loves them! Thanks!
Krysten
Tuesday 27th of February 2024
I would say that 3-4 days is the shelf life. In terms of freezing, I've not done it myself, but I do baked goods all the time and freeze them. Just make sure they are in an airtight container and you let them thaw at room temperature. I'd recommend then warming in a toaster oven for a few minutes until warm. So glad she loved them! :)