High Protein Granola Bars Crunch

If you enjoy granola bars but often find they don’t keep you full for very long, these high-protein granola bars are the perfect solution. Each bar contains an impressive 14 grams of protein, making them far more satisfying than most store-bought options. Not only are they simple to prepare, but they’re also nut-free, gluten-free, and dairy-free, which makes them suitable for a wide range of dietary needs. Whether you need a quick breakfast, a pre-workout bite, or a portable snack, these bars are ideal for life on the go.

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Granola bars have always been one of those snacks that are easy to love. If you’re looking for a version that’s more filling and nourishing, these high-protein granola bars deliver exactly that. With 14 grams of protein per bar, they provide lasting energy and are incredibly easy to make at home. As an added bonus, they’re completely free of nuts, gluten, and dairy, making them lunchbox-friendly and accessible for many people with food sensitivities.

I’ve loved granola bars for as long as I can remember. Back when they were a staple in my lunchbox, they were always the snack I was happiest to see. There’s just something comforting about having one tucked away and ready when hunger strikes. They’re also incredibly convenient to pack in a bag, especially for those moments when hunger suddenly hits hard—because hanger can happen to anyone.

The downside, however, is that most granola bars don’t contain much protein. While they may satisfy cravings briefly, they often don’t keep you full for very long. For me, that meant I’d be reaching for another snack soon after. Compared to protein-rich options like cookie dough protein bars, traditional granola bars simply didn’t have the staying power I wanted.

That’s when I decided to start experimenting. I wanted to create a granola bar that still had the chewy texture and delicious flavor I love, but with a significantly higher protein content. After some testing and tweaking, this recipe came together—and it truly checks all the boxes.

These bars have everything you want in a granola bar: a soft, chewy bite, a rich and satisfying flavor, and delightful texture from ingredients like shredded coconut. Plus, they come with some major benefits:

High in Protein:

Unlike many traditional granola bars, each of these delivers 14 grams of protein, helping keep you full and energized.

Free from Nuts, Gluten, and Dairy:

Perfect for those with allergies or dietary restrictions, and safe for school lunchrooms.

Quick and Easy:

Made in one bowl with less than 10 minutes of hands-on prep time.

Great for Meal Prep:

These bars freeze beautifully, making them ideal for batch cooking and grab-and-go snacking.

THE INGREDIENTS

Rolled Oats:

Large-flake rolled oats work best, but quick oats can also be used if that’s what you have on hand.

Protein Powder:

This recipe has been tested with unflavored pea protein isolate and brown rice protein powder. Flavored protein powders can work too, as long as the flavor complements the bars, such as vanilla. Keep in mind that different protein powders absorb moisture differently.

Shredded Coconut:

Adds great flavor and texture. You can substitute it with chocolate chips, raisins, pumpkin seeds, or simply add an extra ¼ cup of oats.

Honey:

Provides sweetness and helps bind the bars together. Maple syrup can be used as a substitute, but granulated sweeteners are not recommended.

Coconut Oil:

Adds moisture and helps everything hold together. Unrefined coconut oil adds a subtle coconut flavor that pairs well with the other ingredients.

Eggs:

Help bind the mixture and contribute extra protein.

Fine Sea Salt:

Enhances the overall flavor. Table salt or kosher salt also works.

Vanilla Extract:

Adds warmth and depth to the flavor.

THE METHOD

1. Mix the Ingredients: In a large bowl, combine the rolled oats, protein powder, shredded coconut, honey, coconut oil, eggs, sea salt, and vanilla extract. Stir until everything is evenly mixed.
2. Shape the Bars: Line a loaf pan with parchment paper or a silicone liner. Transfer the mixture into the pan and press it down firmly into an even layer.
3. Bake: Place the pan in a preheated 350°F oven and bake for 12–15 minutes, or until the edges are lightly golden.
4. Cool and Slice: Remove the pan from the oven and, while the bars are still warm, use a dull knife to slice them into individual bars. This helps reduce crumbling. Let them cool completely in the pan on a wire rack.
5. Enjoy: Once cooled, the bars are ready to eat or store for later.

LEFTOVERS AND STORAGE

To Store: Keep the cooled granola bars in an airtight container at room temperature for up to three days.

To Freeze: These bars freeze well for up to three months. Wrap them individually in parchment paper or plastic wrap for easy access.

MAKE IT YOUR OWN

• Add a Chocolate Drizzle: Melt 1 ounce of dark chocolate and drizzle it over the cooled bars.
• Swap the Add-Ins: Replace the coconut with chopped nuts, seeds, dried fruit, or chocolate chips.
• Add Cinnamon: Mix in 1 teaspoon of ground cinnamon for a warm, cozy flavor.
• No Protein Powder: Replace protein powder with ½ cup of oat flour if preferred.

ALTERNATE PROTEIN POWDERS

This recipe works best with unflavored pea protein isolate or brown rice protein powder. Other protein powders absorb moisture differently, especially animal-based proteins, which may alter the texture. If experimenting, start with one egg and add another only if needed. Flavored protein powders will also affect sweetness and taste.

TIPS FOR THE BEST RESULTS

• Slice while warm for cleaner cuts
• Bake immediately after mixing
• Let bars cool completely in the pan
• Use pea or brown rice protein powder for best texture