Pakistani dishes in Usa

These homemade oatmeal protein bars pack 8 grams of natural protein per serving without any protein powder or added sugar! Made with just 6 simple ingredients, they’re the perfect healthy snack that takes minutes to make and stores for weeks.

Confession: my weakness when it comes to packaged foods is my favorite protein bars. But after reading the ingredients list one day, I decided it was finally time for a homemade version of them! After many recipe tests this what I came up with, and I’m obsessed.

These homemade oatmeal protein bars have ~8 grams of protein per serving with no protein powder. The protein comes naturally from almond flour and roasted peanuts, and Medjool dates add sweetness. After testing countless variations, this recipe has become my go-to! I love that the bars taste like oatmeal cookies but pack actual nutritional value. Alex and I try to make a batch as healthy snacks every week—even the kids ask for these instead of store-bought granola bars!

Simple ingredients that pack a punch

For this recipe, I tried to create a copycat version of my favorite bars that was healthier and didn’t have chocolate chips. Because to be honest, a pet peeve of mine is that so many protein bars are loaded with chocolate chips when I just want something that’s not sugar-loaded for a snack. (Because I want to eat my chocolate for dessert as a dark chocolate bar!)

So after some tinkering, I found a way to recreate my favorite energy bar at home. You only need six ingredients:

Old-fashioned rolled oats form the base of these bars. They also contribute fiber and complex carbohydrates.
Almond flour is one of my secret weapons for adding protein without using powder.
Roasted peanuts add the bulk of the protein and create a nice nutty flavor (similar to my store-bought bars). I like using roasted peanuts for the best flavor; salted or unsalted peanuts work similarly.
Medjool dates are nature’s candy and the only sweetener in this recipe. These have the perfect soft, sticky texture that binds everything together: do not use any other type of date! Deglet noor do not work. Make sure your dates are fresh and pliable – if they’re dried out, soak them in warm water for 10 minutes before using.
Vanilla extract and salt might seem minor, but they’re essential for flavor!

My tips for perfect protein bars

I’ve made these bars countless times, and I’ve learned a few tricks that make all the difference:

Check your dates before starting. Fresh Medjool dates should be soft and sticky. If yours are dried out, soak in warm water for 10 minutes and drain before using. This ensures they’ll blend smoothly and bind the mixture properly.
When you’re food processing the dough, the mixture should hold together when squeezed but not be wet or sticky. The water amount in the recipe can vary depending on how moist your dates are. Start with 2 tablespoons and add more gradually if needed.
Use a small glass or measuring cup to press and roll the mixture in the pan. This creates a smooth, even layer that cuts cleanly into bars.

A note on batch size

This recipe makes 8 square bars in a 9″ loaf pan. If you’d like to double the recipe, you can make a double recipe in a 9 x 9″ square pan.

Ingredients in oatmeal protein bars: oatmeal, peanuts and Medjool dates

Storage and make-ahead tips

Store these oatmeal protein bars in an airtight container in the refrigerator for up to 2 weeks. (Of course, they rarely last that long in my house!)

For meal prep, it’s easy to make a double batch. You can also freeze these bars for up to 3 months. I wrap them individually in parchment paper, then store in a freezer bag. They thaw quickly at room temperature, or you can eat them straight from the freezer for a firmer texture.

More homemade snack recipes to try

These oatmeal protein bars are the perfect easy snack idea! If you enjoy this idea, you’ll definitely want to try my peanut butter oatmeal balls or no bake energy bites for when you want something quick and fun. My oatmeal bars are another family favorite, and my homemade granola bars offer similar convenience with different flavors.

For handheld breakfasts, my magic breakfast cookies also work well for snacking. And if you’re looking for more ways to use Medjool dates, I have 15 easy Medjool date recipes that showcase this incredible natural sweetener.

Dietary notes

These oatmeal protein bars are vegetarian, vegan, plant-based, dairy-free and gluten-free.

Oatmeal Protein Bars

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These homemade oatmeal protein bars pack 8 grams of natural protein per serving without any protein powder or added sugar! Made with just 6 simple ingredients, they’re the perfect healthy snack that takes minutes to make and stores for weeks.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 8 bars
Category: Snack
Method: No Bake
Cuisine: Raw
Diet: Vegan

Ingredients

1 cup Old Fashioned rolled oats (see Notes)
1 cup almond flour
1 cup roasted peanuts (or roasted salted)
12 Medjool dates
1 pinch kosher salt
¼ teaspoon vanilla extract

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Instructions

Place all ingredients in a food processor, add 2 tablespoons water, and blend until the mixture comes together into a dough that sticks together when you squeeze it (you may need to add an extra tablespoon or so of water depending on the texture of your dates).
Line a 9″ loaf pan with parchment paper extending across both sides. Press the mixture into the pan and pack it down with your fingers (I like to use a small glass to roll over the top). Refrigerate at least 30 minutes, then cut into 8 square bars. Bars store refrigerated for up to 2 weeks.

Notes

This recipe makes 8 square bars in a 9″ loaf pan. If you’d like to double the recipe, you can make a double recipe in a 9 x 9″ square pan.

Medjool dates are nature’s candy and the only sweetener in this recipe. These have the perfect soft, sticky texture that binds everything together: do not try this recipe with any other type of date! Deglet noor and others do not work. Make sure your dates are fresh and pliable – if they’re dried out, soak in warm water for 10 minutes before using.

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Here’s the perfect peach crisp recipe with fresh peaches, starring a golden crunchy crumble topping and vanilla-scented filling! This classic summer dessert recipe includes my tips for ripening and peeling peaches, plus make-ahead and storage instructions and dietary swaps.

There’s nothing quite like the aroma of a bubbling peach crisp in the oven, then cozying up with a bowl of golden crumbles. I am peach obsessed, so as a cookbook author I had to try something new when Alex and I were drowning in juicy peaches from our local farmer’s market haul. It’s become our go-to peach recipe: recently we served it to friends who helped themselves to seconds—then thirds!

I’ve tested this recipe countless times over the years, tweaking the sugar and perfecting the crumble-to-fruit balance until I achieved what I think is peach crisp perfection! (Let me know if you agree.) The secret is using perfectly ripe peaches and not skimping on the vanilla and lemon juice in the filling.

Ingredients for the perfect peach crisp recipe

The best part about making peach crisp? It’s incredibly forgiving. Unlike my mom’s fresh peach pie, there’s no finicky pastry crust to worry about. You simply mix, pour, sprinkle, and bake. I’ve found that even beginner bakers can nail this recipe on their first try. Here are the ingredients you’ll need for a good peach crisp recipe:

Ripe fresh peaches – This is non-negotiable—don’t compromise on ripeness. But in this recipe you can also substitute frozen peaches or canned peaches if needed.
Granulated sugar – Just enough to enhance the natural sweetness
Cornstarch – My secret for preventing a watery filling; substitute arrowroot starch as needed
Lemon juice – Brightens the flavor (trust me! I’ve tried it without)
Vanilla extract – The flavor enhancer that makes this crisp special: peaches and vanilla are the perfect pairing
Old-fashioned rolled oats – These create the perfect texture
All-purpose flour – Or almond flour for a gluten-free version
Brown sugar – Adds caramel notes to the topping
Cinnamon – Another classic pairing with peaches
Cold butter – Essential for achieving that crispy texture

My expert tips for ripening peaches

Over the years, I’ve mastered the art of getting perfectly ripe peaches, even when they’re rock-hard at the store. There’s a lot of variation in ripeness when you buy them: they might be extremely hard or so juicy they’re almost bruising. If they don’t give when you squeeze them gently, you’ll need a few days to ripen them. Here’s how to ripen peaches:

I place the peaches in a paper bag with a banana. The banana emits ethylene gas, which helps the peaches ripen evenly over 1 to 4 days. I check them daily by gently squeezing – when the flesh yields slightly to pressure, they’re ready for using in peach recipes.

Tricks for peeling peaches

You can make peach crisp with skin-on peaches, but it does add an extra texture element that some eaters might not enjoy. But you can’t use a vegetable peeler for peeling peaches: it destroys the delicate fruit in the process. Here’s my quick way to peel peaches that I learned from my mom in this peach pie recipe:

Boil batches of peaches for 45 seconds each. Drop 3 peaches into a pot of boiling water, so that the water fully covers them and boil for 45 seconds.
Place into ice water. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat.
Pull off the skin with your fingers. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers.

This method works so well that I use it in all of my peach desserts, from peach galette to peach compote.

Diet swaps I’ve tested

I’ve experimented with various dietary modifications to make this recipe work for everyone:

Gluten-Free: I substitute almond flour for all-purpose flour. It creates an even crunchier topping that I actually prefer sometimes.
Vegan: I use vegan butter or refined coconut oil instead of regular butter. Vegan butter gives the crispiest results, while coconut oil creates a slightly softer (but still delicious) topping.

Storing leftovers

Got a big pan of peach crisp and want to save it? This dessert saves well at room temperature, refrigerated or frozen.

It can stand for 1 day covered at room temperature. The topping stays crisp with this method.
Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
Freeze up to 3 months. You can freeze peach crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

Dietary notes

This peach crisp recipe is vegetarian. For gluten-free and vegan, see the substitution notes in the recipe below.

Frequently asked questions

What kind of peaches are best for peach crisp?

Use ripe, but not overly soft, peaches for the best flavor and texture. Freestone peaches are easier to pit, but clingstone peaches can also be used.

Can I use frozen peaches?

Yes, you can use frozen peaches right from the freezer: no need to defrost! Peach crisp is a great way to use frozen peaches.

Can I substitute the flour in the topping with a gluten-free alternative?

Yes, you can use almond flour or a gluten-free flour blend like King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 Baking Flour.

Can I make this recipe vegan?

Yes, you can easily make it vegan by using vegan butter or coconut oil in the topping and substituting maple syrup or agave nectar for the honey.

Our Perfect Peach Crisp

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Here’s the perfect peach crisp recipe with fresh peaches, starring a golden crunchy crumble topping and vanilla-scented filling! This classic summer dessert recipe includes my tips for ripening and peeling peaches, plus make-ahead and storage instructions and dietary swaps.

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian