Makes 12 bars


  • 6 scoops Vanilla Protein
  • 2 cups rolled oats
  • 1/3 cup seedless raisins
  • 1/4 cup stevia-erythritol blend (like Pyure or Truvia brands)
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt (optional)
  • 1/2 cup creamy almond butter (or nut butter of choice)
  • 1/2 cup Vitafiber syrup (or sugar free pancake syrup)
  • 1/3 cup unsweetened almond milk (or milk of choice)
  • 2 tsp. vanilla extract
  • 1 tsp. maple extract (optional)


  1. Whisk together dry ingredients (through salt) together in a large mixing bowl.
  2. In a small saucepan, heat almond butter, syrup, milk, and extracts over medium heat, stirring until smooth.
  3. Add melted ingredients to dry ingredients and mix until thoroughly combined.
  4. Fold in seedless raisins.
  5. Line the bottom of a 9″x9″ or 11″x7″ pan with parchment paper (or lightly coat with cooking spray) and press mixture into bottom of the pan until evenly distributed.
  6. Chill in the refrigerator for at least an hour (or the freezer for 20-30 minutes), then cut into a dozen equal-sized bars. Enjoy!
  7. Store leftovers in the refrigerator up to one week, or in the freezer up to one month.

Calories (per serving, including optionals): 202kcal, Fat: 6.8g, Sat fat: 0.9g, Carbs: 20g, Fiber: 7g, Sugar: 5g, Protein: 16g, Sodium: 181mg


Recipe by Sarah Wilkins