Go Back
+ servings

Nut Free Protein Bars (Gluten and Dairy Free)

These Nut Free Protein Bars (Gluten and Dairy Free) taste just like your favorite chocolate chip store bought product. They just have more protein, less sugar, and no mystery ingredients.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Cuisine: American
Servings: 8 servings
Calories: 141kcal
Author: Beth Chen


  • Parchment Paper
  • 8x8 Baking Dish


For the bars

  • 1 cup Old Fashioned Oats Make sure they are gluten free to avoid cross contamination.
  • 2 scoops Collagen Peptides or 2 tablespoons
  • 2 teaspoons Ground Cinnamon
  • 1/4 cup Coconut Sugar Maple sugar is another good substitute to keep it completely tree nut free.
  • Pinch of salt
  • 1/4 cup Banana mashed (approx. 1/2 large)
  • 1/4 cup Seed Butter
  • 2 teaspoons Vanilla Extract Make sure this is gluten free.
  • 1 Egg

For the topping

  • 1/4 cup Chocolate Chips
  • 1 teaspoon Coconut Oil Avocado Oil is a good substitute to keep it completely tree nut free.


  • Preheat oven to 350°F. Line loaf pan with parchment paper.
  • In a blender combine the oats, collagen, and cinnamon. Blend until the oats have become flour.
  • In a large bowl, stir together oat mixture, banana, peanut butter, honey, and vanilla.
  • Spoon the mixture into the prepared dish. With a spatula or your hand, flatten until it’s evenly distributed across the pan.
  • Bake for 14 to 16 minutes or until browned. Set aside to cool completely.
  • Once the bars are cool, remove from the pan and cut into 12 squares.
  • To make the chocolate topping, combine chocolate chips and coconut oil in a small bowl. Microwave for 30 seconds, stir and then if needed place back in the microwave for another 30 seconds. You don’t want to overheat the chocolate as it will freeze up.
  • Once your chocolate has melted, drizzle over the bars. And then serve.



  • Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months: thaw before serving.
  • You don’t want to overheat the chocolate when you're melting it, as it will freeze up. If it does that, you’ll need to start over with the chocolate.
  • Make sure the oats are gluten free to avoid cross contamination with wheat or gluten in general.
  • Use a high-quality collagen peptides brand that uses a trusted source and tests their product to ensure quality. Get 10% off my favorite collagen peptides brand. 
  • You’ll need approximately 1/2 a large banana, mashed, for this recipe. If you’re going to use frozen, make sure that it’s defrosted.
  • Coconut is technically fruit but according to the FDA it’s a tree nut. Confusing. I know. But most people that react to tree nuts don’t react to coconut (my son included). Maple sugar is another good substitute if you can’t tolerate coconut sugar.
  • Avocado oil is a good substitute for coconut oil if you need to keep it completely nut free.


Serving: 1serving | Calories: 141kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 21mg | Potassium: 71mg | Fiber: 1g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg