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Almond Lemon Blueberry Protein Bars

Super moist and sweet, tangy lemon bars with a serious jolt of protein! These Lemon Blueberry Protein Bars are high in protein and low in sugar, perfect for breakfast or a healthy snack!
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword almond lemon blueberry protein bars, almond lemon blueberry protein bars no bake, clean eating dessert or snack, cookie dough ice cream healthy protein bars, no bake almond blueberry protein bars
Servings 8

Ingredients

Bar Base

  • 1 cup rolled oats
  • 1 cup almond flour (almonds blended to a flour)
  • 1 cup desiccated coconut
  • 1/2 cup almond (or any other nut or seed) butter
  • 1/2 cup almonds, chopped
  • 1/2 cup dried blueberries
  • 1-2 lemons, juice and zest depending on how lemony you prefer
  • 1/4 cup protein or collagen peptides powder
  • 1/4 cup honey or maple syrup

White Chocolate Drizzle

  • 1/2 cup white chocolate chips
  • 1 teaspoon coconut oil
  • 1 teaspoon lemon zest

Instructions

  • Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    In a medium bowl, combine the almond butter and honey. Microwave for 30 seconds so that the almond butter melts then stir together. Or place in a medium sized saucepan and gently heat on the stove top.
    Once melted, add the rolled oats, almond flour, coconut, chopped almonds, blueberries, lemon juice, lemon zest and protein powder and stir everything together until well combined.
    Transfer the mixture to the lined pan and press the mixture down into the baking dish so that the surface is even. Place the baking dish in the refrigerator to set for 30 minutes.

White Chocolate Drizzle

  • Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Remove the bars from the pan and cut into 8-10 bars.
    Once the chocolate is melted, drizzle over the bars with a spoon.
    Sprinkle the top with lemon zest.
    Place in refrigerator until chocolate is set.
    Store in the fridge for up to 1 week or freezer for up to 3 months.
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