Homemade, No Bake Oatmeal Raisin Cookie Protein Bars. Yum!

Surprise! It's not a dessert bar. It's good for you!

Do you follow me on Pinterest? Maybe that's what brought you here today. It seems like my healthy recipes are pretty popular with a lot of readers, so I've dedicated to bringing you more posts with healthy homemade recipes.

But, don't fret. There will always be treats here too. In fact there's a pie post in the very near future.

Anyway, continuing with my exploration of homemade protein bars, today, I am taking on one of my favorite kinds of cookies, oatmeal raisin. I have to say: this is the best protein bar yet. And it's really simple. It works just like my other protein bar recipes: protein powder + coconut flour + nut butter + maple syrup + canola oil + almond milk. Then you mix in a few fun ingredients and voila: it's like a healthier, low sugar version of an oatmeal cookie that will fill you up and fuel you for hours.

Yup, that's a homemade oatmeal cookie protein bar. Low in sugar and packed with protein and fiber.

Kate's Homemade Oatmeal Cookie Protein Bars

Ingredients
1/2 cup vanilla whey protein powder (or vanilla protein powder of your choice)
1/4 cup coconut flour
2 tsp cinnamon
1/8 tsp salt
1/4 cup raw almond butter at room temperature
tbs canola oil
1/2 tsp vanilla
1 tsp maple syrup
splash of unsweetened, vanilla almond milk
handfull of raisins (feel free to substitute chocolate chips!)
3 tbs toasted, old fashioned oats

Instructions
Whisk together protein powder, coconut flour, salt and cinnamon. Pour in the almond butter stir to combine. It will be crumbly like a shortbread dough. Then add in the canola oil, vanilla, and maple syrup and stir again. If needed, add a splash or two of almond milk until the mixture just comes together. Depending on the humidity in your area, you may need more or less almond milk. Then stir in the raisins and oats until combined.

Transfer the mixture to a square plastic container or small square baking pan and press down firmly with your fingertips, just like you're making a shortbread or graham cracker crust. Cover with plastic wrap and refrigerate for about an hour until nice and firm.

Cut into six pieces and wrap individually and store in the fridge.