Description

These Berry Almond Protein Bars are a delicious and nutritious no-bake snack, perfect for a healthy energy boost. Made with a wholesome oat and almond butter base, a creamy berry protein filling, and topped with sliced almonds and fresh berries, they are packed with protein, fiber, and antioxidants. Easy to prepare and freezer-friendly, these bars make a great grab-and-go option for busy mornings or post-workout fuel.

Ingredients

Scale

For the Base

1 ½ cups rolled oats
½ cup almond butter (or any nut butter)
¼ cup maple syrup or honey
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
Pinch of salt

For the Filling

1 cup Greek yogurt (plain or vanilla, or dairy-free alternative)
1 scoop vanilla or berry protein powder (about 30g)
¾ cup mixed berries (fresh or frozen; raspberries, blueberries, chopped strawberries)
¼ cup almond butter (softened slightly)
2 tablespoons maple syrup or honey (adjust to taste)
2 tablespoons chia seeds (optional)
½ teaspoon lemon zest (optional)

For the Topping

½ cup sliced almonds
Extra berries (for garnish and flavor)

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Instructions

Prepare the base: In a mixing bowl, thoroughly combine the rolled oats, almond butter, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until the mixture is sticky and well blended.
Press into pan: Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal. Press the oat mixture firmly and evenly into the pan using the back of a spoon or your hands. Place the pan in the freezer to firm up while you prepare the filling.
Make the berry protein filling: In a separate bowl, whisk together the Greek yogurt, protein powder, softened almond butter, and maple syrup until smooth and creamy. Gently fold in the mixed berries and chia seeds, then stir in the lemon zest if using. Keep the berries frozen for optimal texture.
Assemble the bars: Pour the berry protein filling over the chilled oat base in the pan. Use a spatula to spread and smooth the filling evenly. Sprinkle the sliced almonds and additional berries over the top.
Freeze until firm: Return the pan to the freezer and freeze for 3 to 4 hours until the bars are completely set and firm to the touch.
Slice and store: Once fully frozen, use the parchment paper to lift the slab out of the pan. Cut into 10 to 12 bars or squares with a sharp knife. Store the bars in an airtight container in the freezer, separating layers with parchment paper to prevent sticking.

Notes

Use frozen berries in the filling to keep the texture firm and refreshing.
You can substitute almond butter with any nut or seed butter of your choice.
For a vegan or dairy-free option, use a plant-based yogurt alternative and vegan protein powder.
The bars can be stored in the freezer for up to 2 weeks for best freshness.
Chia seeds are optional but add extra fiber and texture.
Adjust sweetness by varying the amount of maple syrup or honey based on taste.