Nut Free Protein Bars (Gluten and Dairy Free)

holding Nut Free Protein Bar (Gluten and Dairy Free)

5 from 1 vote

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

Cook Time15

Total Time30

Course: Snack

Cuisine: American

Servings: servings

Calories: 141kcal

Author: Beth Chen

Equipment

Parchment Paper
8x8 Baking Dish

Ingredients

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.

Instructions

Preheat oven to 350°F. Line loaf pan with parchment paper.
In a blender combine the oats, collagen, cinnamon, sugar and salt. Blend until the oats have become flour.
In a large bowl, stir together oat mixture, banana, seed butter, vanilla and egg.
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.

Video

Notes

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.

Nutrition