3 Easy, Healthy Protein Power-bar Bite Recipes

easy power protein bite recipes

These easy protein power-bar bites – made with nuts, nut butters, and rolled oats – are great healthy snacks for in-between meals.

What are your snacking habits like? Are you a grazer, or do you have the will power to get through the day without picking between meals? I find that four o’clock in the afternoon sneaks up and catches me at my hungriest. The problem is, it’s too early for dinner, but to close to it to spoil my appetite. What to do?

A healthy snack can help you fuel your body and keep you from over indulging at the next meal. It’s all easy to a grab grab a so-called “healthy” packaged food when we’re running low on energy. But even the better choices are typically laden with sugar, additives, and fillers. Instead, consider a better option – what I call the “power bite.”

These hand rolled treats are a natural way to refuel without going overboard. They are packed with nutrients, fill you up, and keep you energized. Each contains nuts or nut butters for protein and oats for fiber, and is naturally sweetened with Medjool dates, which deliver fiber, potassium, and antioxidants. And a scoop of protein powder in the sesame and almond versions make these bites even heartier.

Make a batch or two of these easy no-bake bites, store them in the freezer, and you’ve got easy-to-pack, healthy, on-the-go snacks for work, post-workout, or anytime you need a little afternoon pick-me-up.

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3 healthy protein-bar bite recipes to power up your day

Carrot cake protein power bites

makes 12

2 carrots finely shredded (about 1 cup)
3/4 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon clove
1/8 teaspoon nutmeg
1 tablespoon ground flax
6 medjool dates, pits removed
1/4 cup whole walnuts
1 teaspoon coconut oil
1/2 desiccated (grated) unsweetened coconut

Soften the dates by soaking them in hot water for about 5 minutes. Meanwhile, combine the rest of the ingredients in a bowl. Strain dates, reserving water, then add dates to mixture. Add the dates.

Using a food processor or immersion blender, blend all ingredients until they are well combined and smooth. If mixture appears dry, add reserved date water by the teaspoonful until moist. Scoop 1 tablespoon of mix at a time and roll into a ball. Cover with desiccated coconut oil and place on parchment paper.

Freeze the bites for at least an hour to help them keep their shape. They thaw quickly, but are easy to chew straight from the freezer. If you don’t freeze them, they’ll keep for up to a week.

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Chocolate-sesame protein power bites

makes 12

1/2 cup chocolate tahini (I use Soom brand, but you can also use plain tahini and add in 1 tablespoon of unsweetened cocoa powder)
6 medjol dates
1/2 cup rolled oats
1 teaspoon coconut oil
1/4 cup chocolate protein powder
1/4 cup sesame seeds or cocoa powder

Soak the dates in hot water for 5 minutes. Meanwhile, combine all ingredients in a food processor and blend until smooth. Roll 1 tablespoon of mixture into ball; repeat. Roll the balls in sesame seeds or cocoa powder to coat.

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Toasted almond protein power bites

makes 12

1/4 cup almond meal
1/4 cup almond butter
1/2 cup rolled oats
1/4 cup vanilla protein powder
4 medjool dates, pits removed
1 tablespoon coconut oil
1 teaspoon pure almond extract
1/4 cup slivered almonds, toasted and finely chopped

In a dry skillet, toast the slivered almonds over medium-high heat until they start to turn golden, about 7-9 minutes. Set them aside to cool. Meanwhile, soak the dates in hot water for 5 minutes.

Combine all ingredients in a food processor and blend until smooth and combined.
Scoop 1 tablespoon and roll into a ball; repeat.

Finely chop the toasted almonds and roll bites in them to coat. Alternatively, you can roll the bites in almond meal; use about 1/4 cup.

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Kate Filloramo has always had a knack for coming up with creative dishes. After marrying an Australian sailor, she began traveling the world while raising two young children. Those adventures broadened her palate and introduced an array of ingredients and culinary pleasures to her kitchen. Kate graduated from Roger Williams University, has taught school in Newport, RI, and has explored her passion for interior design at the Rhode Island School of Design. She currently lives with her family in Portsmouth, RI. Follow her food adventures on Instagram @forkandtwine.

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