This cranberry date protein bars recipe was developed from a sugar-free, fat-free version that was made with a lot of processed ingredients. I cleaned up the recipe and made it mostly plant-based, while keeping the protein just above 10 grams per bar and it is still a low-fat and low-sugar recipe.
These protein bars are dairy free and nut free, but not vegan or soy free. I use eggs and soy milk because they really increase the protein content of these bars and are not ingredients that need avoided by people without dietary restrictions.
Soy milk is high in protein, and I keep it in stock so it is the best choice for me. I have tried this recipe with cow’s milk and milks made from pea protein, and they also work white keeping the protein content high. I have not tested it with almond milk and would not recommend it simply because it is low in protein. If you are not making these bars for their protein content, then perhaps you would find almond milk acceptable.
For my vegan readers, I have not tried an egg replacement, but I do think it would work in this recipe (given that it uses a fair amount of flaxseed and chia seed already). I personally choose to use the eggs because they add 14 grams of protein to these bars.
The type of protein powder you use will make a difference how the batter mixes up, but has little difference in the final product. I have tested this recipe with plant-based proteins made from pea protein (Purely Inspired is my favorite) and with whey protein. Whey protein might require 5 more minutes of baking time as it does not absorb as much liquid as the pea protein.
I like to freeze at least half the batch because I don’t eat 16 protein bars in only 7 days. I have been known to freeze the entire batch and pull one out each day for my work lunches. The frozen bar acts as an ice block in my lunch bag and is thawed by the time I want to eat it. I never have any go bad when I store them this way, but I have had plenty go bad sitting too long in the fridge.
Variations to the Cranberry Date Protein Bars recipe:
- Flavor of Protein Powder: It might seem odd, but I usually make this recipe with chocolate protein powder. It does not make the bars taste chocolaty but it is just a touch richer. Vanilla will make a lighter color bar than you see in the pictures. Both work well with the fruit.
- Cook a half batch in a 9×9 inch pan and cut it into 9 squares.
- Fruit: There is just not much sugar (intentionally) so I like to add very sweet fruit to balance. You can use all dates or all cranberries if that is what you have. I have tried the recipe will all raisins and prefer the dates and/or cranberries for their sweeter flavor.
- Make a chocolate version by mixing in 1/3 cup cocoa powder. You can also mix in chocolate chips, or melt them to make a chocolate drizzle over top.
- 3 ½ cups rolled oats
- 1 cup plant-based protein powder (chocolate or vanilla)
- ¾ cup each: dried cranberries and chopped dates
- ½ cup flaxseed meal
- ¼ cup chia seeds
- 1 TBS cinnamon
- ¾ cup unsweetened soy milk
- ½ cup each: pumpkin puree and unsweetened apple sauce
- 2 large eggs
- ⅓ cup brown sugar
- Generously grease a 9x13 inch baking pan. Set aside.
- Preheat the oven to 325 F.
- Mix the dry ingredients together in a large bowl. Set aside.
- Mix the wet ingredients together in a medium bowl until smooth. Mix the wet ingredients into the dry and stir to combine. Pour into the prepared baking pan and spread evenly into the pan.
- Bake in the preheated oven for 30 minutes. If the bars still seem shiny, turn the oven off and leave the bars in the closed warm oven for another 10 minutes. They should look dull and firm when cooked through.
- Remove from the oven and let cool. Cut into 16 bars, and gently lift them out of the pan using a small spatula.
- Refrigerate for up to 7 days. Freeze for up to 3 months.
