Description
Skip the store-bought options, and make this crispy, chewy, no-bake, gluten-free peanut butter protein bars recipe with simple ingredients at home instead!
Ingredients
- 3/4 cup (180 grams) smooth no stir creamy peanut butter (see notes)
- 2/3 cup maple syrup (if the peanut butter is thick, use closer to 3/4 cup)
- 1/3 cup non-dairy milk (almond or coconut)
- 105 grams (3/4 cup to 1 cup, depending on the powder’s density) chocolate or vanilla protein powder (see notes)
- 1 teaspoon vanilla extract
- Pinch sea salt
- 3 1/2 to 4 1/2 cups crispy brown rice cereal (see notes)
- Optional Mix Ins - dried cherries, dark chocolate, coconut flakes
Instructions
- Line an 8×8-inch baking dish with parchment paper.
- In a saucepan, heat the peanut butter, maple syrup, and milk over medium to medium low heat, whisking until smooth and the batter starts to almost bubble, about 1-2 minutes (don’t let it boil!).
- Remove the pan from the heat, stir in the protein powder, vanilla, and salt until smooth. Gradually add the cereal (1 cup at a time) mixing until evenly coated with the nut butter mixture. If your batter is too sticky to transfer into the pan, mix in an additional ¼ cup until the batter is thick enough to press into the pan.
- Transfer the batter to the lined baking dish, using a spatula to press the batter smoothly and evenly into the pan. Refrigerate the bars for 1 hour, or until the mixture is firm and fully set.
- Once chilled, cut the bars into 9 squares about 2.25 to 2.5 inches wide. Store the sliced bars in an airtight container in the fridge for up to 7 days or freeze the bars for up to 2 months by wrapping them in wax paper and storing in an airtight container or plastic bag.
Notes
Substitute Tips – Choose a smooth, drippy peanut butter or almond butter without added sugar. Almond butter works perfectly as a substitute. You can use any gluten-free rice crispy cereal, but I recommend selecting one without added sugar to keep the overall sugar content lower
Batter Consistency Tip – The amount of rice cereal you need may vary based on the type of cereal and protein powder used. Start with 3 1/2 cups of rice cereal, and gradually add more as needed, up to 4 1/2 cups, to achieve the right texture for the bars to set properly. For example, brown rice cereal tends to be heavier, so I only needed about 3 3/4 to 4 cups to reach the perfect consistency. Keep in mind that the bars will firm up more as they chill in the fridge
Protein Powder Tips – Be sure to weigh the protein powder before adding otherwise the batter might be too thick depending on the type of protein used. Plant based protein (such as pea protein) or egg white protein work best. Feel free to experiment with different protein flavors, like chocolate, or vanilla with a mix of cinnamon, etc.
- Prep Time: 10 min
- Chill Time: 1 hour
- Category: Snack
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 square bar
- Calories: 249
- Sugar: 13.5 g
- Sodium: 117.5 mg
- Fat: 10.8 g
- Saturated Fat: 0.8 g
- Carbohydrates: 26.7 g
- Fiber: 2.6 g
- Protein: 14.3 g
- Cholesterol: 0 mg
