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Healthy Delicious Protein Bars

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Protein Bar

Protein bars are nutrition bars that contain a high proportion of protein to carbohydrates/fats.

Are protein bars good for you?

In addition to offering protein and carbs, many protein bars are a good source of micronutrients, such as calcium, B vitamins, potassium, and iron. When examining ingredient labels, be aware that some protein bars use a proprietary blend of ingredients and don’t disclose any of their details on the packaging.

Are protein bars good for weight loss?

Not only are protein bars good for weight loss, but they are also great for maintaining a healthy lifestyle. Protein-filled recipes are a healthy choice for the long term, even after you’ve reached your weight loss goals, protein can help maintain your strength, muscle, and body composition.

When should you eat a protein bar?

There are a couple of different recommendations regarding when you should consume protein after a workout. It’s best within two hours after exercise if you’re going to have a protein source and you’re trying to enhance your muscle repair and growth. Sometimes, though, you need a little bit of protein before exercise.

13 Best Protein Bars, According to a Nutritionist

If you need more information, please visit this list includes healthy options for everyone, including vegans


1 cup quick oats, ground into a flour
½ cup quick oats
⅓ cup plain, unflavoured protein powder
⅓ cup unsweetened coconut
⅓ cup hazelnuts, roughly chopped
½ cup peanut butter (I used finely ground peanuts, rather than ‘butter’ with added ingredients)
⅓ cup honey
2 tsp. vanilla extract


Mix oat flour, oats, protein powder, coconut, and nuts together in a small bowl. In a larger bowl, mix peanut butter, honey, and vanilla, and then add the dry ingredients. Mix well. Press into a baking tray or any dish, really. Make sure to press really, really well to compact the bars and allow it to set in the fridge for at least 30 minutes. Loosen the sides to remove from the tray. Cut into bars, wrap individually, and store in the fridge.

Prepared by Corlea Smit

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