sliced vanilla walnut protein bars on cutting boar

Vanilla Walnut Protein Bars

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    With seven simple ingredients you can make your own protein bars at home! Vanilla protein powder, dates, oat flour, and walnuts combined with a few pantry staples make the tastiest and protein-packed healthy on-the-go snack.


    I love the convenience of a protein bar. It’s my go-to snack of choice because snacks with protein in them help you to feel full and satisfied. I know that when I have a protein bar in the afternoon I’m not going to be hangry before dinner and rush home to snack on chips or popcorn while I’m cooking up my meal.

    When I don’t have the time to make my own protein bars, G2G bars are my absolute favorite. If you want a protein bar made with wholesome ingredients, that is gluten free, and tastes like a cookie - I would highly recommend G2G bars. You can use my code WELLNESSWALNUT for 15% of your order!

    But, back to my delicious bars…when you’re feeling a little budget conscious, homemade protein bars are the way to go!

    ingredients in Vanilla Walnut Protein bars

    What Ingredients are Needed for Vanilla Walnut Protein Bars?

    Medjool Dates: Some medjool dates come already pitted or you can buy ones that you have to pit yourself (either way, the recipe is super easy, there isn’t a wrong choice here!) I either buy the Organic Whole Medjool Dates from Thrive Market or the Organic Pitted Medjool Dates from Trader Joe’s. 

    Vanilla Protein Powder: For this recipe I use my go-to beef protein powder from Equip. Since protein powders are expensive, feel free to use whichever vanilla protein powder you already have on hand!

    Cashew Butter: This nut butter is used as our binder to hold everything together. Since we want the vanilla and walnut flavors to come through, using cashew butter offers that same binding quality as peanut or almond butter without all the overpowering flavor! You can totally swap for a cheaper nut, the recipe will still work the same, just taste slightly different!

    Oat Flour: To make this recipe gluten-free we’re using certified gluten-free oat flour. I bought mine from Thrive Market.

    Vanilla: To enhance the vanilla flavor of these bars.

    Walnuts: Ground up walnuts help to bind these bars together. 

    Vanilla Walnut Protein bars before chilled in pan

     Kitchen Tools Needed for this Recipe

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    Vanilla Walnut Protein bars stacked

    How to Make Vanilla Walnut Protein Bars

    Line an 8x4 bread pan with parchment paper and set aside.

    Check the firmness of your dates. If your dates are firm, soak in boiling water for at least 5 minutes to soften them. 

    Add softened dates to a food processor and pulse until broken down.

    Add cashew butter, walnuts, and vanilla to the food processor and blend until smooth and creamy. Be sure to scrape down the sides as you go. Note, you may have to add 1 tbsp of water if dates were not soft enough before blending. 

    In a medium bowl, add oat flour, vanilla protein powder, and salt. Stir to combine. 

    Add wet ingredients from the food processor mixture to the bowl with the dry ingredients.

    Using a stiff spatula combine the wet and dry ingredients together. Fold dry ingredients to the wet ingredients until a dough forms. Note, you may have to use your hands.

    Press the dough into an even layer in the parchment-lined pan.

    Press optional walnut pieces into the top of the dough.

     

    Place in the fridge to firm up for at least one hour before cutting into 8 equal bars.

    sliced vanilla walnut protein bars on cutting boar

    Vanilla Walnut Protein Bars

    With seven simple ingredients you can make your own protein bars at home! Vanilla protein powder, dates, oat flour, and walnuts combined with a few pantry staples make the tastiest and protein-packed healthy on-the-go snack.


    Prep time: 10 min |

    Cook time: 1 hr, 0 min |

    Total time: 1 hr, 10 min

    Cuisine: American |

    Serves: 8

    Ingredients:

    • ½ cup, whole medjool dates, pitted and soaked (112g, approx. 5-6 dates)
    • ½ cup, cashew butter (62g)
    • ½ cup, walnut pieces (55g) + more for optional topping 
    • 1 ½ tsp, vanilla extract (7g)
    • 1 cup, oat flour (105g)
    • ½ cup, vanilla protein powder (64g)
    • ¼ tsp, salt

    Directions:

    1. If your dates are firm, soak in boiling water for 5 minutes to soften. Add softened dates to a food processor and pulse until broken down.
    2. Add cashew butter, walnuts, and vanilla to the food processor and blend until smooth and creamy. Scraping down the sides as you go. (May have to add 1 tbsp of water if dates were not soft enough before blending).
    3. In a medium bowl, add oat flour, vanilla protein powder, and salt. Stir to combine. 
    4. Add food processor mixture to bowl with oat flour and using a stiff spatula or your hands, combine the two together. Fold dry ingredients to the wet ingredients until a dough forms.
    5. Line an 8x4 bread pan with parchment paper and press the protein bar dough into the bottom of the pan into an even layer.
    6. Press walnut pieces into the top of the protein bar dough (optional).
    7. Let chill in the fridge for at least one hour before cutting into 8 equal bars.
    Notes:
    1. If your dates are firm, place them in a bowl of boiling water for at least 5 minutes to soften them up before blending.
    2. Store in the fridge for optimal freshness for up to 2 weeks.

    Nutrition Facts

    Serving Size 1 bar

    Serves 8


    Amount Per Serving
    Calories 192
    Total Fat 7g
      Saturated Fat 1g
      Trans Fat 0g
    Cholesterol 0mg
    Sodium 156mg
    Total Carbohydrate 23g
      Dietary Fiber 3g
      Sugars 11g
    Protein 10g

     

    Find on MyFitnessPal as: TWW - Vanilla Walnut Protein Bars


    Author: Christine

    |

    Course: Breakfast Snacks

    |

    Cuisine: American

    Keywords: Protein Bar, Vanilla Walnut, Protein Snack


    Ratings and reviews (2)

    ...
    Jessica
    4 days, 21 hours ago

    Perfect for breakfast or mid-day snack. Love these

    ...
    Rahul 1 week, 4 days ago

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