Oatmeal Raisin Protein Bars
Published Apr 11, 2023
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These oatmeal raisin protein bars taste like an oatmeal raisin cookie, but are loaded with healthier ingredients and packed with over 14 grams of protein each. They make for a great pre-workout snack or on-the-go breakfast.
If you’re a bar person (and by bar person, I mean a person who eats protein/health/nutrition bars regularly) you’re going to love this recipe for oatmeal raisin protein bars!
They’re made with old-fashioned oats and almond flour so the texture is dense and a bit chewy, similar to an oatmeal raisin cookie, but they’re packed with protein. They kind of remind me of Clif Bars.
This recipe is easy to whip up, doesn’t require a ton of ingredients and makes for a convenient breakfast or snack. It’s especially great for those of us who need something quick and easy for fuel before or after a workout because these bars have got a good amount of carbs and plenty of protein. Plus, they taste delicious!
- old fashioned rolled oats – provides the base for these bars and adds a chewy texture. They’re also a good source of fiber! Make sure you grab gluten-free oats if needed. I use Bob’s Red Mill gluten-free rolled oats.
- almond flour – my favorite brand is Bob’s Red Mill almond flour!
- vanilla protein powder – I like using vanilla protein powder for these protein bars. In terms of which protein powder to use, I love use Nuzest protein powder. It’s plant-based, has a short ingredient list and great nutrition facts! Use my code eatingbirdfood for 15% off your order.
- chia seeds – helps bind these bars together and adds healthy fat and fiber.
- ground cinnamon – a nice warming spice that pairs perfectly with the oatmeal raisin flavor.
- sea salt – brings all the flavors together.
- unsweetened almond milk – adds moisture to the bars and helps to bind the ingredients together. You can use store-bought or make homemade almond milk.
- applesauce – acts as a natural sweetener and helps to bind the ingredients together. It also adds moisture to the bars. Just make sure you’re using unsweetened applesauce.
- honey – the perfect natural sweetener for these protein bars.
- egg whites – adds protein without the added calories and fat from the yolks! The egg whites also help to bind the ingredients together.
- vanilla extract – a nice flavor enhancer.
- seedless raisins – adds some natural sweetness and more chewy texture. Raisins are also a good source of fiber, potassium and antioxidants.
- coconut butter – this is optional, but I love drizzling melted coconut butter on top before serving!
How to Make
Preheat oven to 350°F. Grease an 8×8 inch baking dish with oil or line with parchment paper for easy removal.
In a large bowl stir together oats, almond flour, protein powder, chia seeds, cinnamon and salt. In a medium bowl, whisk together the almond milk, applesauce, honey, egg whites and vanilla.
Pour wet ingredients into dry ingredients and stir until combined. Gently stir in raisins.
Pour batter into prepared baking dish and spread evenly. Press mixture down slightly. Bake for 22-25 minutes until top starts to brown and a toothpick inserted comes out clean. Remove from oven and let cool for 15-20 minutes in the pan.
Once cool, drizzle coconut butter over the top. Cut into bars, remove from pan and place in a storage container.
Substitutions & Notes
- Almond flour: I’ve also tested these bars with almond meal instead of almond flour and both work well. I bet oat flour would also work, but I haven’t tested it!
- Vanilla protein powder: You can use any flavor or type of protein powder you like or even collagen powder. I haven’t tried whey protein powder, but I’m sure it’ll work well in this recipe.
- Chia seeds: If you don’t have chia seeds, you could use ground flax seeds instead. Both are good sources of fiber and healthy fats.
- Honey: Maple syrup or another liquid sweetener like agave should work as a substitute.
- Almond milk: You could use another type of non-dairy milk, such as soy, oat, cashew or coconut milk. You could also use regular dairy milk if you’re okay with dairy.
- Applesauce: If you don’t have applesauce, you could use mashed banana or pureed pumpkin instead. Both will add natural sweetness and moisture to the bars.
- Egg whites: If you’re vegan, you could try using flax eggs instead. And if you don’t want to separate the whites from the yolks you can use whole eggs instead.
- Raisins: You could use other dried fruit instead of raisins, such as dried cranberries or chopped dates. Just make sure to chop larger fruit into small pieces so they mix well with the other ingredients.
- Coconut butter: If you don’t have coconut butter for drizzling, you could use melted dark chocolate or nut butter (I prefer almond butter or peanut butter!) instead. Or skip this altogether!
How to Store
These oatmeal raisin protein bars are perfect for meal prep!
After the bars have cooled, cut and store them in an airtight container (like a Stasher bag or glass container) in the refrigerator for 1 week or in the freezer for up to 3 months. I like to store them after being cut so they’re ready to grab and go! If you do freeze them, just thaw them in the fridge or at room temperature and drizzle with coconut butter (if desired) before eating!
More Bar Recipes to Try
- Tahini Fig Bars
- Peanut Butter Chocolate Protein Bars
- Key Lime Pie Larabars
- Curried Almond Granola Bars
- Coconut Chocolate Chip Larabars
- Chocolate Peanut Butter Granola Bars
- No Bake High Fiber Bars
- Chocolate Peanut Butter Granola Bars
- Nut Free Granola Bars
- Peanut Butter Protein Bars
Be sure to check out all of the snack recipes here at EBF!
Oatmeal Raisin Protein Bars
- 1 ½ cups old fashioned rolled oats
- ½ cup almond flour
- ½ cup vanilla protein powder
- 2 Tablespoons chia seeds
- 1 Tablespoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup unsweetened almond milk
- ¼ cup unsweetened applesauce
- ⅓ cup honey
- 2 egg whites
- 2 teaspoons vanilla extract
- ½ cup seedless raisins
- Coconut butter, for drizzling
- Preheat oven to 350°F. Grease an 8×8 inch baking dish with coconut oil or line with parchment paper.
- In a large bowl stir together oats, almond flour, protein powder, chia seeds, cinnamon and salt.
- In a medium bowl, whisk together the almond milk, applesauce, honey, egg whites and vanilla.
- Pour wet ingredients into dry ingredients and stir until combined.
- Gently stir in raisins.
- Pour mixture into prepared baking dish and spread evenly. Bake for 22-25 minutes until top starts to brown and a toothpick inserted comes out clean. Remove from oven and let cool for 15-20 minutes in the pan.
- Once cool, drizzle coconut butter over the top. Cut into bars, remove from pan and place in a storage container. Bars will keep in the fridge for up to one week.
- Recipe was heavily inspired and adapted from Simple Truth’s Cinnamon Oatmeal Raisin Protein Bars.
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these last night and they came out great! I was out of chocolate so left it off, but the texture was perfect. I did up the raisins to about half a cup because I like a lot of raisins. Have you ever tried freezing these? Was thinking of putting a few in the freezer to make them last.
So glad these bars turned out for you, Zoe! 🙂 They should last a few months in the freezer.
Are the macros including the chocolate topping?
I enjoyed reading this post. These looks a delicious snack, hope to read more recipe from you. Thank you
Thanks, Arthur! Let me know if you try out the recipe 🙂
The flavor and texture is spot on with an oatmeal cookie! My entire family loved it. Will definitely be making this again 🙂 Thank you!
WOO! I am so glad these are hit for you and your family, Cristi. Thank you for your review & star rating, it means so much to me!
Can you omit the egg whites in the recipe or substitute?
Hi Janice – I mentioned this is the substitution notes above, but if you’re vegan, you could try using flax eggs instead. And if you don’t want to separate the whites from the yolks you can use whole eggs instead. The eggs act as a binder and source of protein, so I would omit them completely. Hope you enjoy this recipe!