This citrus vanilla gluten free protein bar recipe is the best quick snack!
Packed with protein, fiber and healthy fats, they are no-bake and easy to make.
Made with just 8 wholesome ingredients, you can pop these homemade protein bars in the fridge for the week ahead.
These bars have a bright and tasty flavour profile. Fresh orange zest gives these bars a bright citrus flavour which goes so well with the shredded coconut and vanilla protein powder.
While I love my homemade granola bars, I love to take these gluten free protein bars as a healthy snack on my way out the door in the morning. They’re a delicious way to get in a dose of protein whether you need a healthy treat or late afternoon snack. This gluten free protein bar recipe is so easy to make and the best part is there is absolutely no baking needed!
It’s nice to make your own protein bars because you know the exact simple ingredients you’re putting into them. I think they’re better than store-bought protein bars!
Why you’ll love these gluten free protein bars
They’re gluten-free!
Easy to make and perfect for a pre or post-workout snack
They’re no-bake protein bars and you don’t need a food processor or any fancy equipment to make them
Each bar contains 10 grams of protein
Use your favourite vanilla protein powder in these homemade bars!
Ingredients needed to make this gluten free protein bar recipe
Almond butter: I like to use almond butter as the flavour goes best with the citrus zest and vanilla protein; however, cashew butter could also work
Maple syrup: the perfect natural sweetener for these protein bars; no artificial sweeteners are used in this recipe
Vanilla Protein powder: use a plant-based protein powder or whey protein powder or your favorite protein powder that is gluten-free
Unsweetened shredded coconut: coconut goes so well with the citrus and vanilla flavours; make sure to use unsweetened shredded coconut as sweetened coconut will make these bars a tad too sweet
Flaxseed: ground flaxseed meal adds fiber and a bit more protein to these bars
Orange zest: Zest of 1 orange adds a nice bright flavour and goes so well with the coconut
Rolled oats: use gluten free rolled oats to ensure this recipe is gluten free; they add a nice texture to these protein bars
Dark chocolate: use your favourite brand of gluten free dark chocolate; if needed, you can use a vegan or dairy-free dark chocolate instead (Optional: dark chocolate drizzle on top of the protein bars)
Step by step process to make these gluten-free protein bars
Step 1:Line an 8×4 loaf pan with parchment paper and set aside.
Step 2:In a medium mixing bowl use a whisk or fork to mix together 1/3 cup + 1 tbsp unsweetened shredded coconut, ground flaxseed, zest of one orange, rolled oats and vanilla protein powder until combined.
Step 3:To the dry ingredients add the wet ingredients: almond butter, maple syrup and melted coconut oil. Use a spoon or spatula to mix everything together until well-combined. The mixture will be similar to cookie dough.
Step 4: Press the mixture into the prepared pan to make one even layer.
Step 5:Make the chocolate drizzle by melted 1/4 cup dark chocolate chips with 1 tsp coconut oil either in the microwave or on the stovetop. Once melted, pour or drizzle over the protein bars in the loaf pan.
Step 6:Place the loaf pan in the freezer for 30 minutes or in the fridge for 1 hour to set before slicing into bars or squares. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Expert tips for making these citrus protein bars
Make sure you let these set either in the freezer for 30 minutes or in the fridge for 1 hour before slicing into bars or squares. This way you will get the best bars!
Add-ins:
add in 1 tbsp of chia seeds to the main protein bar mixture
add 2 tbsp finely chopped almonds on top of the bars after drizzling the chocolate over top
While this recipe is meant to be gluten-free, you can use regular ingredients if you don’t need to follow a gluten-free lifestyle
Common questions
Do I need to use a loaf pan to make these bars? Yes! The protein bar mixture fits best in a loaf pan. A loaf pan produces the best size of protein bar instead of another baking pan size.
What if I don’t want to use the chocolate drizzle? The chocolate flavour goes so well with the orange, coconut and vanilla flavours. However, the bars will still be delicious without the melted chocolate if you so choose.
Can I use peanut butter instead of almond butter? I recommend using almond butter in this recipe because the flavour goes well with the zest from the orange. I do not recommend using natural peanut butter as the overall flavour of the bar will not be as intended. A good substitute however for the almond butter if needed is sunflower seed butter or cashew butter.
Storage
In the fridge: Store the gluten free protein bars in an airtight container in the fridge for up to 1 week.
In the freezer: Store the protein bars in an airtight container in the freezer for up to a month. Make sure to take out a bar and let it sit on the counter for a few minutes to soften a bit before enjoying.
Line an 8x4 loaf pan with parchment paper and set aside.
In a medium mixing bowl use a whisk or fork to mix together 1/3 cup + 1 tbsp unsweetened shredded coconut, ground flaxseed, zest of one orange, rolled oats and vanilla protein powder.
To the dry ingredients add almond butter, maple syrup and 1 tbsp melted coconut oil. Use a spoon or spatula to mix everything together until combined. The mixture will be similar to cookie dough.
Press the mixture into the parchment lined paper loaf pan.
Make the chocolate drizzle by melted 1/4 cup dark chocolate chips with 1 tsp coconut oil either in the microwave or on the stovetop. Once melted, pour or drizzle over the protein bars in the loaf pan.
Place in the freezer for 30 minutes or in the fridge for 1 hour to set before slicing into bars or squares. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Notes
Store these gluten free protein bars in an airtight container in the fridge for up to 1 week or in the freezer for up to a month.
I recommend using almond butter in this recipe because the flavour goes well with the zest from the orange. I do not recommend using natural peanut butter as the overall flavour of the bar will not be as intended. A good substitute for the almond butter if needed is sunflower seed butter or cashew butter.
