Protein Bars

If you want to make one of the easiest, most nutritious snack bars around, these Protein Bars are for you!

Breakfast can be a real challenge when you’re trying to get your entire family out the door and sending your little one to school with a healthy snack can be just as hard. This Protein Bar recipe is a treat that everyone (over the age of one and no history of nut allergies) in the family will love and since the recipe makes 16 bars and they stay fresh for weeks. You’re set!

Protein bars are an easy snack or meal to pick up and eat while on the go. But, the majority of bars on the market are jam-packed with additives and sugar. Our goal with these protein bars is to make something completely organic, packed with protein, devoid of sugar, and full of flavor using as few ingredients per bar as possible.

Wrap them individually and toss them in snack bags or bring them along for an easy, on-the-go treat that you and your family will love. They’re the perfect thing to be sending along with your kids to school as well! 

Protein Bars

Prep Time 1 hr
Cook Time 5 hrs
Servings 16 bars


  • 1 cup cashews, raw and unsalted
  • 1 cup almonds, raw and unsalted
  • 1/2 cup dried cranberries or chocolate chips
  • 2 1/4 cups dates (about 20)
  • 3/4 cup rolled oats
  • 1 tbsp vanilla
  • 1 tbsp agave or honey


  • Preheat oven to 170 degrees (or put your oven on it’s lowest setting and adjust the cooking time).
  • Place the nuts in a bowl and cover with COOL water and soak for 1 hour.
  • Cover the dates with HOT water and soak for 30 minutes. After soaking, drain off the water and pit the dates.
  • Place the oats in a food processor and grind to a powder. Place in a separate large bowl.
  • Drain the nuts and place on a towel to remove excess water.
  • Place the nuts in a food processor with the dried cranberries or chocolate chips. Pulse until nuts are small pieces. Note: The nuts will be uneven pieces which is fine! Just make sure tehy are chopped.
  • Place the nuts in the bowl with the oats.
  • Place the dates, vanilla and honey or agave in food processor and pulse until it makes a puree.
  • Add the date mixture to the oat mixture. Thoroughly combine all the ingredients. The mixture will be thick and sticky.
  • Place the date nut mixture on a silpat or parchment lined baking sheet. 
  • Shape into a long rectangle about 1/2 inch thick and measuring about 8 x 10 inches. Make sure the rectangle is flat and even.
  • Bake for 4.5-5 hours or until the log is firm, but not hard. **
  • Cool, cut into bars, and wrap individually.


** If using a dehydrator, heat at 135 degrees and dehydrate for 6-8 hours. If the lowest setting on your oven is 200 degrees, cook for 4 hours.