Homemade Blueberry Protein Bars

Total Time
Prep 5 mins
Cook 25 mins

These taste much better and are much more healthy than those store bought things. Easy and quick to make. You will never buy another protein bar again!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Chop oats in food processor or blender
  3. In large bowl, add all ingredients, except oil; mix well.
  4. Use oil to grease a 9x9-inch baking dish and line the bottom with foil (to prevent sticking).
  5. Pour mixture into pan and bake for 25 minutes.
  6. Let cool completely before cutting into 6 bars.


Most Helpful

Great recipe I adapted for cherry bakewell. Followed julieB713's tweaks to increase healthy fat content but used coconut oil instead of butter. Instead of blueberry I used cherry and added a tablespoon of almond extract.

Tarryn F. November 20, 2015

I tweaked this yummy recipe to make a moister bar with a lighter texture. I added one large beaten egg and 2 Tbsp. melted butter to the honey and milk liquids, and omitted the extra sweetener (I used Jay Robb Vanilla Whey Protein Powder that's already sweetened with stevia). I also substituted 1/4 cup of oat bran for the 1/4 cup of flax seeds since I don't tolerate flax very well. The egg increases the protein content and the calories and fat from butter are negligible per serving. I divided my pan into 10 bars, which seem big enough to me for snacking. I'd like to sharpen the taste a little more and think a teaspoon of vanilla (or lemon extract) might be the solution.

JulieB713 March 10, 2013

I am sick to death of the commercially produced protein bars that contain peanut butter/chocolate (and an insane amount of fat and carbs); and since I eat blueberries everyday anyway, this is the protein bar recipe I have been looking for. I sprayed the pan with Pam for Baking and omitted the sugar substitute, otherwise made just as directed. My bars look just like the ones in the picture Jen posted. These bars are absolutely yummy and I will be using them as a pre-strength training snack from now on. Darrin---thank you, thank you, thank you for posting this recipe!

lclausen May 02, 2010

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