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These Baked Vegan Protein Bars are gluten-free, powder-free and made for snacking. Each bar has 8g of protein and 7g of fiber, with no protein powder or peanut butter in the mix.

I slice a pan on Sunday and keep the bars in the fridge. They’re featured in my Autumn 21-Day Cleanse, and they stay one of my favorite snacks. On mornings when a smoothie isn’t enough, I toast one until crispy. Then I add almond butter and a drizzle of honey, and I’m one happy camper.

Baked Vegan Protein Bars wrapped in parchment paper for an easy snack on the go.

What's in this post

Why You’ll Love It

  • Gluten-free and vegan. Certified gluten-free oats and almond flour make the base. Chia seeds and banana bind the bars without eggs.
  • No protein powder. Each bar has 8g of protein from the nuts, seeds and oats. That keeps the ingredient list short.
  • Fiber-packed. Each bar has 7g of fiber, so one bar feels like a real snack.
  • Sweetened with fruit. Banana and dried fruit do the sweetening. Each bar has 7g of sugar, depending on your dried fruit.
  • Make-ahead friendly. Bake one pan, slice it into 8 bars, and snack all week.
Oats, almond flour, seeds, coconut and dried fruit on a wood board for gluten-free vegan protein bars.

Vegan Protein Bar Ingredients

The full list is in the recipe card below. Here’s why each key ingredient earns its spot in the pan.

  • Gluten-free rolled oats: Oats give the bars a chewy base. Regular oats often pick up gluten during processing, so choose certified gluten-free rolled oats.
  • Almond flour: It adds a tender, nutty base without any wheat flour.
  • Chia seeds: Soaked chia turns into a gel that holds the bars together, so you skip the eggs. Have extra? Try my chia seed ideas.
  • Banana: Mashed banana binds the bars and sweetens them. It also keeps the centers soft and chewy.
  • Dried fruit: Choose dried fruit with no added sugar. Cherries, blueberries or chopped apricots all bake up sweet and chewy.
  • Coconut flakes: Raw coconut flakes bring a mild sweetness and a crispy edge after baking.
  • Pepitas, sunflower seeds and sliced almonds: Together, they add crunch and plant protein to every bite.
It's free!Bowl of creamy vegetable soup with potatoes, carrots and fresh herbs

5 Days of Recipes

Jen’s Soup Challenge

I’d love for you to soup it up with me! For 5 days, I’ll send you veggie-packed soups that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.

Pressing the bar mixture into a parchment-lined glass baking dish with a wooden spoon.

Step by Step Instructions

  1. Soak the chia seeds. Stir the chia seeds into 6 tablespoons of water. Then let them sit for 5 minutes.
  2. Prep the pan. Preheat the oven to 350°F. Next, line an 8-inch square baking dish with parchment paper.
  3. Mix the bars. Stir the chia gel and the remaining ingredients together in a large bowl. A wooden spoon works well, or use your hands.
  4. Press into the dish. Press the mixture firmly and evenly into the lined baking dish.
  5. Bake. Bake for 25 to 35 minutes, until the top is golden.
  6. Cool and slice. Let the pan cool completely. Then slice it into 8 bars.
  7. Store. Keep the bars in an airtight container in the fridge for up to 5 days.

Substitutions and Variations

  • Crispier bars: spread the mixture in a 9×13 pan. The bars bake up thinner and crispier.
  • Nut-free: swap the almond flour for certified gluten-free oat flour. Then skip the coconut and use more seeds in place of the almonds.
  • Banana-free: swap the banana for unsweetened applesauce or pumpkin purée. Both keep the bars moist.
  • More protein: swap a quarter cup of almond flour for plant-based protein powder. The protein grams will change with the brand.
  • Dried fruit and nuts: try dried blueberries with pecans, or dried pineapple with dried mango. Walnuts with dried banana also work.
  • Chocolate version: add cacao powder and dairy-free chocolate chips for a fudgy, brownie-style bar.

Make-Ahead, Storage and Freezing

  • Fridge: keep the sliced bars in an airtight container for up to 5 days.
  • Freezer: freeze the sliced bars for up to 6 months. Then defrost them, or toast them in a toaster oven.
  • Toaster: toast a bar until the edges turn crispy. Then add almond, cashew or peanut butter. I like a drizzle of honey on top, or maple syrup to keep it vegan.
  • On the go: wrap each bar in parchment paper before it goes in your bag.
Baked vegan protein bars cooling in a parchment-lined glass baking dish.

More Make-Ahead Snacks

Want more snacks to keep on hand? Try these next:

Common Questions

Are Baked Vegan Protein Bars gluten-free?

Yes, when you use certified gluten-free rolled oats. Oats often pick up gluten during processing, so check the label. Also check your dried fruit and any chocolate chips.

Do these vegan protein bars need protein powder?

No. Each bar has 8g of protein from nuts, seeds and oats. For more protein, swap a quarter cup of almond flour for plant-based protein powder.

How long do homemade vegan protein bars keep?

Store the bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze the sliced bars for up to 6 months.

Can you make vegan protein bars without banana?

Yes. Swap the banana for unsweetened applesauce or pumpkin purée. Either one keeps the bars moist and helps them hold together.

How do you make baked vegan protein bars crispier?

Spread the mixture in a 9×13 pan so the bars bake up thinner. Then toast each bar in a toaster oven until the edges crisp.

Recipe Card

Baked Vegan Protein Bars

Jen Hansard
5 (23)
Oats, almond flour, mashed banana and chia bake into soft, hearty vegan protein bars studded with pepitas, sunflower seeds, almonds and dried fruit. Each bar has 8 grams of plant protein, and they keep in the fridge for snacks all week.
Review Save Print Pin
Pan of baked vegan protein bars with oats and dried fruit on parchment paper
Serves8
Serving size1 bar
Prep20 minutes
Cook25 minutes
Total time45 minutes

Ingredients 

  • 2 tbsp chia seeds + 6 tbs water
  • 1 cup almond flour
  • ½ cup raw coconut flakes
  • 1 cup gluten-free rolled oats
  • ½ cup dried fruit
  • 2 cup banana mashed
  • ⅓ cup raw pepitas
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sliced almonds
  • ½ tsp pure vanilla extract or 1/2 vanilla bean, scraped
  • ⅛ tsp ground cinnamon ground
  • ⅛ tsp sea salt, unrefined

Instructions 

  • Heat the oven to 350 °F. Grease a 9-inch square baking dish or line it with parchment paper.
  • Stir the chia seeds into the water and let sit for 5 minutes to thicken.
  • In a bowl, combine the chia mixture with the almond flour, coconut flakes, oats, dried fruit, banana, pepitas, sunflower seeds, almonds, vanilla, cinnamon and salt until well mixed.
  • Press the mixture evenly into the prepared dish. Bake until golden on top, 25 to 35 minutes. Let cool completely.
  • Cut into bars. Store in an airtight container in the refrigerator for up to 5 days.

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Equipment

parchment paper sheets
Coral and gray rectangular food storage container for kitchen use.
9-inch square baking dish
Set of gold measuring cups with white powder on marble surface.
Le Creuset measuring cups
Set of gold measuring spoons on a white surface for cooking and baking.
Le Creuset spoons

Recipe Notes

  • Ripeness Tip: Use very ripe bananas for the best sweetness and binding. You’ll need about 4 medium bananas for 2 cups mashed.
  • Crispy Bars: For thinner, crispier bars, spread the mixture in a 9-by-13-inch pan and start checking for doneness a few minutes early.
  • Ingredient Swaps: Oat flour works in place of the almond flour, and any chopped nuts, seeds or dried fruit can stand in. Use certified gluten-free oats if you need the bars gluten-free.
  • Freezing: Wrap the bars individually and freeze for up to 3 months. To serve one warm, toast it in a toaster oven until the edges are crisp.

Nutrition

Calories277 kcal
Carbs25 g
Protein8 g
Fat18 g
Fiber7 g

Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Sodium: 41 mg | Potassium: 315 mg | Sugar: 7 g | Vitamin A: 29 IU | Vitamin C: 4 mg | Calcium: 77 mg | Iron: 2 mg