On the Trail Protein Bars

Camping or heading out on the hiking trails this summer? These homemade protein bars make for the perfect energizing breakfast to get you off and going on the right foot!
Prep Time15 mins
Cook Time15 mins
Chilling time15 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: Healthy, Protein Powder, Vegan, Vegetarian
Servings: 12
Author: The Healthy Toast


  • 1.5 cups rolled oats
  • 1/2 cup vegan protein powder mine was vanilla-flavored
  • 1/2 cup cashews
  • 1/2 tsp salt
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1/2 cup + 2 Tbs unsweetened vanilla almond milk
  • 1/4 cup dried cranberries


  • In a food processor, pulse oats into a fine flour. Place in a large mixing bowl. Next, add cashews to the food processor and pulse into small pieces. Add to oats then mix in salt and protein powder.
  • Stir in maple syrup and natural peanut butter. Add in 1/4 cup of almond milk. The goal is for the mixture to have a sticky cookie dough batter consistency, so keep adding almond milk 1 Tbs at a time until it reaches the desired consistency (for me this was 1/2 cup + 2 tablespoons of milk).
  • Finally, stir in dried cranberries.
  • Line an 8x8 baking pan with foil or parchment paper. Press and evenly distribute batter into pan.
  • Place pan in the freezer for 15 minutes. Remove from freezer and slice into either 12 snack-sized bars or 6 meal-sized bars.
  • Store bars in the freezer. The longer they are out of the freezer the softer their consistency will get.


Nutrition (1/12 of recipe): 167 calories, 7 g fat, 20 g carbohydrate, 3 g fiber, 7 g sugar, 8 g protein
Nutrition (1/6 of recipe): 335 calories, 14 g fat, 39 g carbohydrate, 5 g fiber, 13 g sugar, 16 g protein
Adapted from Oh She Glows
The Healthy Toast
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