In need of more high-protein snacks? Try my cookie dough protein bars, protein granola bars, protein balls, and cookies and cream protein bars next. My original homemade protein bar is a staple, but I like experimenting with other flavors. Lately, I’ve been obsessed with my cinnamon roll protein bars. With over 20 grams of protein and the warming, sweet flavor of pure cinnamon, these bars help me to actually look forward to my workout!
Why I love this recipe
Made in 10 minutes. Spend a few minutes making protein bars for the entire week, and you won’t have to spend a fortune on store-bought, sugar-laden protein bars. A no-bake snack. Just 30 minutes in the fridge is all that’s required. Vegan and gluten-free. There are no eggs, dairy, gluten, or wheat. You can even cut the carbs if needed, and I’ll explain how later on. They taste like a cinnamon roll. They’re thick, soft, and layered with the delicious taste of cinnamon.
Ingredients needed
Oat flour. Skip the expensive store-bought varieties and make your own with just a bag of oats! Coconut flour. To give the bars a cakey, chewy texture. You can also use blanched almond flour. Protein powder. I used vanilla whey protein powder. As for the type of protein powder that’s best, I prefer the texture of whey protein. Cinnamon. Our key ingredient! I used Saigon cinnamon because it has the best cinnamon flavor. Sugar and brown rice syrup. White sugar is used for sweetness, and brown rice syrup is used to help bind the bar batter. If you don’t have brown rice syrup, use maple syrup or honey. Almond butter. Smooth, drippy almond butter with no added salt or sugar. Make my homemade almond butter for a quick and affordable fix. Vanilla extract. To enhance the flavor. Milk. I used unsweetened almond milk, but any milk works. Cinnamon topping. A mixture of cinnamon and sugar.
Find the printable recipe with measurements below.
How to make cinnamon protein bars
Step 1- Prep. Line an 8×8-inch baking dish with parchment paper. Step 2- Mix the dry ingredients. In a large bowl, combine the flour, protein powder, sugar, and cinnamon. Step 3- Mix the wet ingredients. In a microwave-safe bowl, melt the almond flour and brown rice syrup. Add the vanilla and stir to combine. Pour the wet ingredients into the dry ingredients and mix until you have a crumbly texture. Step 4- Add milk. Add milk one tablespoon at a time until a thick, firm batter is formed. Step 5- Shape and slice. Transfer the mixture to the baking pan and press firmly. Sprinkle the cinnamon topping on top. Refrigerate for 30 minutes, then slice into bars.
Arman’s recipe tips
Save time. Add all ingredients to a blender or food processor and save the time spent mixing. Adjust the consistency. Depending on the type of flour you use, you may need to add more milk to achieve the right consistency for the bars. Get even slices. Coat the knife with cooking spray, then clean the knife after each slice.
Storage instructions
To store: Leftover bars can be stored in an airtight container in the refrigerator for up to one week. If you want to prevent them from sticking, wrap them between layers of parchment paper.
Cut the carbs. Use sugar-free sweeteners and keto maple syrup. Swap the almond butter. Use any type of nut butter. For a nut-free version, use seed butter. Add a protein drizzle. For even more protein, mix equal parts protein powder and milk, then drizzle this over the bars. Top the bars with sea salt to help enhance the flavor.
To freeze: Store leftover bars in a freezer-safe container for 2-3 months.
More high protein treats
Protein cookie dough Snickers protein bar Coffee protein shake Peanut butter protein balls Or any of my protein powder recipes
