Healthy Vegan Peanut Butter Protein Bars with Flax Seed

Say goodbye to store bought protein bars. Lightly sweetened with maple syrup, these vegan peanut butter bars will quickly become your new on-the-go snack.
Prep Time20 mins
Total Time20 mins
Course: Snack
Cuisine: American
Keyword: Healthy Snack, Homemade protein bar, Vegan Protein Bar
Servings: 12 bars
Calories: 190kcal
Author: Kelli McGrane, MS, RD


  • 1 ½ cups rolled oats
  • ½ cup plant-based vanilla protein powder I used Sunwarrior
  • ½ cup raw cashews
  • ½ teaspoon salt
  • 2 tablespoons ground flax seed
  • ½ cup natural peanut butter creamy or chunky
  • ¼ cup pure maple syrup I used Grade A Medium Amber, but Grade B is also delicious in these!
  • ½ cup plus 2 tablespoons unsweetened vanilla almond milk or milk of choice, divided
  • Optional: ¼ cup of mix-ins for texture such as dried blueberries, seeds, or chopped nuts


  • Cover a 7×11 rectangular baking pan with parchment paper. Set aside.
  • Place oats in a food processor and pulse until a coarse flour. Pour into a medium-sized mixing bowl and set aside.
  • Place cashews in food processor and pulse until the texture of coarse sand. Pour into mixing bowl with pulsed oats.
  • Add flax seed, salt, and protein powder to mixing bowl, stirring well to combine. Then add in peanut butter and maple syrup. Mix again until combined.
  • Slowly pour in milk, about 2 tablespoons at a time, until the mixture is similar to a sticky cookie dough batter (see notes in step-by-step directions).
  • Using a rubber spatula, transfer the protein bar mixture into prepared pan and spread evenly.
  • Place pan in freezer for 15-20 minutes, or until slightly firm.
  • Lift bars out of pan using the parchment paper and slice into 12 snack-sized bars or 6 meal-replacement-sized bars. Store in an airtight container in the fridge for up to 10 days, or in the freezer for 4 months.


Nutrition for 1/12 of recipe: 190 calories, 9 g fat (1 g saturated fat), 266 mg sodium, 169 mg potassium, 17 g carb, 3 g fiber, 5 g sugar, 10 g protein