These no-bake Puffed Rice Protein Bars are gluten-free, naturally sweetened, vegan-friendly, and, most importantly, packed with protein! Add them to your weekly meal prep, and your future post-workout self will thank you.
Why you’ll love this recipe!
Easiest meal prep snack ever – These no-bake bars come together in 15 minutes and stay perfectly chewy in the fridge all week or in the freezer for up to 3 months.
No chalky protein taste – Seriously, you’d never guess there’s protein powder hidden in here! Just like my cinnamon roll protein smoothie, these protein bars actually taste like a treat.
A perfect post-workout reward – Each bar has 12 grams of protein, AKA exactly what your muscles want after a workout.
As someone who gets a kick out of making her own snacks, putting these Puffed Rice Protein Bars together in only 15 minutes was ridiculously satisfying.
They’re gluten-free, naturally sweetened, and completely no-bake, made with a simple base of dates, puffed rice cereal, peanut butter, and shredded coconut. And with about 12 grams of protein each, they’ve become my favorite grab-and-go snack to fuel me after the gym or to tide me over until dinner.
Hitting that sweet spot between a crackly rice crispy bar and a soft and chewy chocolate chip protein cookie, their flavors and textures are absolutely perfect!
Puffed Rice Cereal Bar Ingredients
Dates – Pitted Medjool dates are the best. They’re larger, softer, and do a much better job of holding everything together compared to Deglet Noor dates.
Shredded coconut – I used unsweetened shredded coconut to keep the sweetness and added sugar in check. If you use sweetened coconut, just know that your bars will taste sweeter and much higher in sugar.
Protein powder – Vanilla protein powder (whey or plant-based) adds a little more flavor. Feel free to use plain, chocolate, or another flavor of protein powder you like.
Puffed rice cereal – For the healthiest option, grab a bag of 100% whole grain, unsweetened puffed rice cereal from the cereal aisle or the natural foods section.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Nut-free option – The peanut butter (or almond butter) can be swapped for sunflower seed butter.
- To make vegan puffed rice bars, use vegan protein powder and dairy-free chocolate chips. Everything else is naturally vegan!
- Change the sweetener – The maple syrup can be replaced with agave syrup or honey. Just keep in mind that they vary in stickiness, so you may need to add more puffed rice or protein powder to help the bars hold together.
- High-protein add-ins – Try adding 2 to 3 tablespoons of chia seeds or flaxseeds or 1/4 cup of chopped nuts (peanuts, almonds, walnuts, or pecans).
How to Make Protein Bars with Puffed Rice Cereal
Step 1: Pulse the wet mixture. Add the dates to a food processor and pulse to break them up. Next, add the maple syrup and peanut butter and continue pulsing. Transfer the mixture to a large bowl.
Step 2: Add the dry ingredients. Add the coconut, protein powder, puffed rice, salt, and chocolate chips to the same bowl. Stir until the mixture is combined and thick.
Step 3: Chill. Press the mixture into a prepared baking dish. Place it in the fridge for at least 1 hour to set.
Step 4: Slice and serve. Remove the chilled batter from the pan and slice it into 9 protein bars. Enjoy!
Erin’s Tips and Tricks
- The batter is going to be thick. I recommend starting with a sturdy rubber spatula to get things moving, then get in there with your hands to make sure everything is fully incorporated.
- Pack the mixture in the pan as firmly as you can. Using the flat bottom of a glass or a measuring cup can be really helpful here. The tighter you pack it, the cleaner the bars will slice!
- Let the bars chill in the fridge for a minimum of 1 hour. After, slice them with a sharp chef’s knife, wiping the blade with a warm, damp paper towel between slices for the cleanest edges.
My Pro Tip
Texture Troubleshooting Tips
After it’s all mixed, the batter should feel like thick, sticky cookie dough, but not so sticky that it glues to your fingers.
- If it feels too wet or thin, add an extra 1/4 cup of puffed rice cereal to absorb that extra moisture.
- If it’s too dry and crumbly, knead in 1 extra tablespoon of maple syrup (or warm water) until it sticks together when you pinch it.
Protein Bar FAQs
Yes, but you may need to add a little extra puffed rice or shredded coconut to keep the dry-to-wet ingredient ratio balanced.
Yes! First, soften the dates by soaking them in boiling water for 10 minutes. Transfer them to a large mixing bowl and mash into a smooth paste. Stir in the peanut butter and maple syrup until you have a smooth, sticky wet base, and then finish by stirring in the dry ingredients.
Storage
Room temperature: The bars should hold up just fine for a few hours at room temperature, say if you’re packing a couple in your gym bag or a lunchbox.
Refrigerator: For the best texture, refrigerate the bars in an airtight container with parchment paper in between each for up to 1 week.
Freezer: Flash-freeze the bars on a lined baking sheet, then transfer them to a freezer-safe Ziploc bag for up to 3 months. Thaw on the counter for 5 to 10 minutes before eating.
More Healthy Snack Bars
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Start by lining an 8×8 dish with parchment paper, leaving a 1” overhang for easy removal.
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Next, add the dates to your food processor and pulse for 10-15 seconds. Then, add the maple syrup and peanut butter and continue pulsing until the mixture comes together. Transfer the mixture to a large bowl.
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To that same bowl, add the coconut, protein powder, puffed rice, salt, and chocolate chips and use a rubber spatula to stir everything together. This will probably take a few minutes because the mixture is going to be THICK. I suggest starting with a spatula and then switching to your hands to mix. If it still isn’t coming together, add an additional tablespoon of maple syrup.
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Scoop the mixture into your prepared baking dish, then press it down into the pan using your hands or the spatula so it’s smooth on top. Place into the refrigerator for at least 1 hour.
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Pull on the parchment paper to remove, then slice into 9 bars. Enjoy!
*Calories are per serving and are an estimation
Calories: 380kcal | Carbohydrates: 55g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 128mg | Potassium: 379mg | Fiber: 4g | Sugar: 44g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 2mg
