No Bake Cinnamon Roll Protein Bars

Let me tell you something about protein bars. Most store-bought versions are loaded with sugar, preservatives, and ingredients you can’t pronounce. These No Bake Vegan Cinnamon Roll Protein Bars are the opposite simple, wholesome, and so easy to make at home.

We’re talking vanilla protein powder, rolled oats, cinnamon, coconut oil, almond butter, honey, and vanilla extract. That’s it. Blitzed together in a food processor, pressed into a tray, and frozen until firm.

They taste exactly like a cinnamon roll. The cinnamon adds that warm, sweet spice. The almond butter and coconut oil make them rich and fudgy. The protein powder gives them a protein boost. And the sea salt on top? That’s the finishing touch.

Ten minutes. No baking. Sixteen bars. And you’ve got a snack that’s healthier and better than anything from a box.

Let’s make some protein bars.

Try my Nutty Granola Bars recipe.

Why You’ll Love the Recipe

• 10 minutes start to finish. Plus 30 minutes in the freezer.
• No baking. No oven required.
• Vegan. Plant-based protein powder and honey.
• High protein (12g). Vanilla protein powder.
• Tastes like a cinnamon roll. Warm, sweet, and spicy.
• No refined sugar. Honey instead.
• Gluten free option. Use certified GF oats.
• Meal prep friendly. Store in the fridge for up to 7 days.
• Better than store-bought. And you know exactly what’s in it.

Try my Salted Cinnamon Protein Bars recipe.

What You’ll Need to Make

You’ll need a food processor, a 20x30cm (8×12 inch) baking tin, parchment paper, a spatula or spoon, and a knife for cutting.

Ingredients (Makes 16 bars):

• ½ cup (45g) vanilla protein powder (vegan)
• 1 cup (90g) rolled oats
• 1 tsp. ground cinnamon
• 2 tbsp. coconut oil, melted
• ½ cup almond butter
• ¼ cup (60g) honey
• ½ tsp. vanilla extract
• Sea salt flakes, for garnish

Try my No-Bake Vanilla Protein Bars recipe.

What You’ll Need to Do

Alright, let’s make protein bars that taste like cinnamon rolls and take almost no effort.

First, place the protein powder, cinnamon, and rolled oats into a food processor. Blitz together until the oats turn into a fine powder.

Add the melted coconut oil, almond butter, honey, and vanilla extract. Blitz again until it forms a sticky dough. (If it feels too dry, add 1 tablespoon of water and blitz again.)

Line a 20x30cm (8×12 inch) baking tin with parchment paper. Scoop the protein bar mixture into the tray and press it down firmly with a spoon or spatula.

Sprinkle with sea salt flakes.

Place in the freezer for 30 minutes to firm up.

Cut the mixture into 16 bars.

Store in an airtight container in the fridge for up to 7 days.

Enjoy as a snack, post-workout, or on the go.

Try my Easy Puffed Quinoa Bars recipe.

Easy Ingredient Swaps

• No vanilla protein powder? Use unflavored protein powder + 1 tsp vanilla extract.
• No rolled oats? Use quick oats or oat flour.
• No almond butter? Use peanut butter, cashew butter, or sunflower seed butter.
• No honey? Use maple syrup or agave nectar (vegan options).
• No coconut oil? Use butter or any neutral oil.
• Add nuts: Add ¼ cup chopped walnuts or pecans.
• Add chocolate chips: Add ¼ cup vegan chocolate chips.
• Add raisins: Add ¼ cup raisins.

Try my Blueberry Oat Breakfast Bars recipe.

Some Twist and Tweak Ideas

• Chocolate chip version: Add ¼ cup vegan chocolate chips.
• Nutty version: Add ¼ cup chopped walnuts or pecans.
• Raisin version: Add ¼ cup raisins.
• Peanut butter version: Use peanut butter instead of almond butter.
• Maple version: Use maple syrup instead of honey.
• Pumpkin spice version: Add ½ tsp pumpkin pie spice.
• Coconut version: Add 2 tbsp shredded coconut.

Some Helpful Tips

• Blitz the oats until they become powder. This creates a smooth, uniform texture. If you leave them whole, the bars will be crumbly.
• Press the mixture firmly into the tray. The more compact, the better the bars hold together. Use the back of a spoon or your hands.
• If the mixture is too dry, add water. Start with 1 tablespoon. The dough should be sticky and hold together when pressed.
• Use parchment paper. Prevents sticking and makes removal easy.
• Freeze for 30 minutes. This firms up the bars so they hold their shape when cut.
• Store in the fridge. They soften at room temperature.

Some Budget-Friendly Tips

• Protein powder is the splurge. Buy in bulk online for the best deal. Plant-based protein is often more expensive.
• Rolled oats are cheap. Buy a big bag. Use the rest for granola or oatmeal.
• Almond butter can be pricey. Peanut butter is cheaper. Sunflower seed butter is another option.
• Honey from the discount store. Store brand is fine. Maple syrup is another option.
• Coconut oil is an investment. A jar lasts for months.
• Make a double batch. Twice the bars. Same amount of work. Freeze half.

Some Serving Ideas

• As a snack. Perfect for an afternoon pick-me-up.
• Post-workout. 6g of protein per bar.
• On the go. Grab one on your way out the door.
• For meal prep. Pack in lunchboxes.
• For a crowd. Cut into smaller pieces for a party.
• With coffee. The cinnamon flavor pairs perfectly.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 7 days. The bars stay firm and chewy.

Freezer: Freeze for up to 2 months. Thaw in the fridge or at room temperature before eating.

Reheating: No reheating needed. Eat straight from the fridge.

Do not store at room temperature. They will soften and become sticky.

Final Thoughts

Look, I love a good protein bar. But I don’t love the sugar, preservatives, and plastic packaging of store-bought versions. These No Bake Vegan Cinnamon Roll Protein Bars are my solution.

Vanilla protein powder, rolled oats, cinnamon, coconut oil, almond butter, honey, and vanilla extract. Blitzed together, pressed into a tray, and frozen until firm.

Ten minutes. Sixteen bars. 6g of protein. No baking. No refined sugar.

Make them for snacks. Make them for meal prep. Make them for post-workout fuel.

However you serve them, you’re getting protein bars that are anything but boring.

Now go make some protein bars.

~ Danny Davis

P.S. If you try the chocolate chip version, let me know. That’s my go-to upgrade. Chocolate chips and cinnamon together so good.

No Bake Cinnamon Roll Protein Bars

I made protein bars that taste like cinnamon rolls. 😤 Vanilla protein, oats, cinnamon, almond butter, honey. No bake. 10 minutes. 6g protein. Vegan. 🌾

Author: Danny Davis Cuisine: American Courses: Dessert, Snack Recipe Keys: High Protein M Meal Prep Vegan

Print Recipe

Pin Recipe

Prep Time 10 mins Total Time 10 mins Difficulty: Intermediate Servings: 16

What you'll need...

Servings

• ¹⁄₂ cup vanilla protein powder (45gm)
• 1 cup rolled oats (90gm)
• 1 tsp ground cinnamon
• 2 tbsp coconut oil, melted
• ¹⁄₂ cup almond butter
• ¹⁄₄ cup honey (60gm)
• ¹⁄₂ tsp vanilla extract
• sea salt flakes to garnish

What you'll need to do...

1. In a food processor, combine the vanilla protein powder, ground cinnamon, and rolled oats. Blitz until the oats are finely ground into a powder.
2. Add the melted coconut oil, almond butter, honey, and vanilla extract. Process again until the mixture forms a sticky dough. If the mixture feels too dry, add 1 tablespoon of water and process again.
3. Line a 20x30cm (8x12 inch) baking tin with parchment paper. Transfer the dough into the tin and press down firmly with a spoon or spatula to create an even layer.
4. Sprinkle with sea salt flakes.
5. Place in the freezer for 30 minutes to firm up.
6. Remove from the freezer and cut into 16 bars.
7. Store in an airtight container in the refrigerator for up to 7 days.

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 130kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 3g15%

Sodium 25mg2%

Total Carbohydrate 12g4%

Dietary Fiber 2g8%

Sugars 6g

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Approximate Glycemic Index (GI): 40–45 (low to medium)

Approximate Glycemic Load (GL) per bar: 4–5 (low)

Note: This recipe has moderate carbohydrate content (12g per bar) with 2g of fiber from oats and almond butter, resulting in approximately 10g of net carbs. The main carb sources are rolled oats (medium GI, high in fiber), honey (medium GI), cinnamon (negligible), and protein powder (low GI). The protein (6g) and fat (8g) help lower the overall glycemic response. For a lower GL version, use a sugar-free syrup instead of honey (like sugar-free maple syrup) and a low-carb protein powder. For context, pure glucose has a GI of 100.

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