Description
These Blueberry Lemon Protein Bars are soft, bright, and packed with 11g of protein per bar. Naturally sweetened with honey or maple syrup, they’re gluten-free, refined sugar-free, and perfect for breakfast, meal prep, or a post-workout snack.
Ingredients
For the bars:
2 cups certified gluten-free rolled oats
1 cup vanilla protein powder (whey or plant-based)
1 teaspoon baking powder
1/4 teaspoon salt
Zest of 2 lemons
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup honey or pure maple syrup
1/4 cup fresh lemon juice
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
For the optional lemon glaze:
2 tablespoons plain Greek yogurt
1 tablespoon honey
1 teaspoon fresh lemon juice
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together the oats, protein powder, baking powder, salt, and lemon zest.
3. In a separate bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, lemon juice, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick.
5. Gently fold in the blueberries, being careful not to overmix.
6. Spread the batter evenly into the prepared pan and smooth the top.
7. Bake for 25–28 minutes, or until the top is set and lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Let the bars cool in the pan for about 15 minutes, then lift them out using the parchment overhang onto a wire rack to cool completely.
9. For the optional glaze, whisk the Greek yogurt, honey, and lemon juice together until smooth, then drizzle over the cooled bars.
10. Slice into 12 bars and serve.
Notes
Zest the lemons before juicing them for easier prep.
Do not overmix once the blueberries are added, or the batter can turn streaky.
Frozen blueberries can be folded in straight from the freezer without thawing.
Let the bars cool completely before slicing for the cleanest cuts.
Check for doneness starting at 25 minutes since ovens vary.
The glaze is optional and can be skipped for a simpler bar.
Store in the refrigerator for up to 5 days.
Freeze individual bars, wrapped tightly, for up to 2 months.
This recipe was drafted from scratch and has not been test-baked yet — recommend a test bake before publishing.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 175
- Sugar: 9g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg