These vegan protein energy bars combine oats, nuts, seeds, and plant protein to create a chewy, wholesome snack that fuels your day. Each bite delivers balanced energy from natural fats, complex carbs, and protein. Made without baking, they’re ideal for meal prep, travel, or mid-day hunger slumps.
Preheat the oven to 175°C (350°F). Spread rolled oats, almonds, and cashews evenly on a baking tray. Toast for 7–8 minutes, stirring once midway, until they turn lightly golden and aromatic. Set aside to cool before mixing to preserve their crunch.
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Prepare the Wet Mix
In a small saucepan, gently heat peanut butter, maple syrup, and coconut oil on a low flame. Stir continuously until the mixture becomes smooth and glossy. Take it off the heat and stir in vanilla extract to round out the flavour.
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Combine Dry and Wet Ingredients
In a large mixing bowl, combine toasted oats, nuts, pumpkin seeds, chia seeds, flaxseed powder, vegan protein powder, desiccated coconut, and salt. Pour the warm peanut butter mix over the dry ingredients. Stir thoroughly until everything binds together and feels slightly sticky.
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Shape the Bars
Line an 8x8-inch baking pan with parchment paper. Transfer the mixture into the pan and press it down firmly using a spatula or the back of a spoon. Flatten the top evenly to form a dense, compact layer about one inch thick. This ensures the bars hold their shape when cut.
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Set and Slice
Refrigerate the mixture for at least 1 hour until firm. Once chilled, lift the block out of the pan using the parchment paper. Place it on a cutting board and slice into 8–10 even bars using a sharp knife. Store in an airtight container for later snacking.