These Matcha Coffee Protein Bars are energizing, nutrient-rich, and loaded with bold flavors. I like making them when I need a clean energy boost before a workout or during a sluggish afternoon. With earthy matcha, rich coffee, and plant-based protein, they’re the perfect no-bake snack to keep me going.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup rolled oats
1/2 cup vanilla protein powder
2 tablespoons matcha powder
2 teaspoons instant coffee granules
1/2 cup almond butter
1/3 cup maple syrup
1/4 cup unsweetened almond milk (plus more if needed)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons mini chocolate chips (optional)
Directions
I start by lining an 8×8-inch baking dish with parchment paper.
In a large mixing bowl, I combine the rolled oats, protein powder, matcha powder, instant coffee, and salt.
In a separate bowl, I whisk together the almond butter, maple syrup, almond milk, and vanilla extract until smooth and creamy.
I pour the wet ingredients into the dry mixture and stir until everything is evenly mixed. If it looks too dry, I add a splash more almond milk to help it come together.
If I’m using chocolate chips, I fold them in at this stage.
I press the mixture firmly and evenly into the prepared baking dish.
Then I refrigerate the bars for at least 1 hour until they set.
Once firm, I slice them into 10 bars and keep them chilled until ready to eat.
Servings and timing
Servings: 10 bars
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes
Calories per bar: 195 kcal
Variations
I sometimes swap almond butter for peanut butter or cashew butter, depending on what I have on hand.
For extra crunch, I like to add chia seeds, hemp hearts, or chopped nuts.
To make them sweeter, I drizzle melted dark chocolate over the top before chilling.
If I want a stronger coffee kick, I double the amount of instant coffee.
For a caffeine-free version, I use decaf coffee granules and leave out the matcha.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to one week. If I want to keep them longer, I freeze them individually wrapped for up to 3 months. They thaw quickly at room temperature or in the fridge overnight. Since they’re no-bake, there’s no reheating needed—just grab and go.
FAQs
How much caffeine is in each Matcha Coffee Protein Bar?
Each bar contains a small amount of caffeine from the matcha and coffee. It’s enough to give me a mild energy boost without a jittery crash.
Can I make these bars without protein powder?
Yes, I can omit the protein powder and add more oats to help with texture. The bars will still hold together well but may be slightly less dense.
What type of protein powder works best?
I like using vanilla plant-based protein powder for both flavor and texture. Whey or collagen powders also work, but I adjust the almond milk if needed.
Are these bars suitable for kids?
They’re kid-friendly in terms of ingredients, but I usually skip the coffee or use decaf if making them for little ones.
Can I turn these into bite-sized energy balls instead of bars?
Absolutely! I just roll the mixture into small balls and chill. They’re perfect for popping into my mouth as a quick snack.
Conclusion
These Matcha Coffee Protein Bars are one of my favorite ways to power through busy days. I love that they’re easy to make, customizable, and full of natural energy from superfoods. Whether I’m fueling a workout or fighting the afternoon slump, these bars always do the trick.
Recipe:
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Matcha Coffee Protein Bars
- Total Time: 1 hour 10 minutes
- Yield: 10 bars
- Diet: Vegan
Description
These Matcha Coffee Protein Bars are no-bake, energizing snacks made with wholesome ingredients like matcha, coffee, almond butter, and plant-based protein. They’re vegan, gluten-free, and perfect for a pre-workout boost or an afternoon pick-me-up.
Ingredients
1 cup rolled oats
1/2 cup vanilla protein powder
2 tablespoons matcha powder
2 teaspoons instant coffee granules
1/2 cup almond butter
1/3 cup maple syrup
1/4 cup unsweetened almond milk (plus more if needed)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons mini chocolate chips (optional)
Instructions
- Line an 8×8-inch baking dish with parchment paper.
- In a large mixing bowl, combine the rolled oats, protein powder, matcha powder, instant coffee granules, and salt.
- In a separate bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and stir until fully combined. Add more almond milk if the mixture is too dry.
- If using, fold in the mini chocolate chips.
- Press the mixture firmly and evenly into the prepared baking dish.
- Refrigerate for at least 1 hour until set.
- Once firm, slice into 10 bars and keep chilled until ready to eat.
Notes
Swap almond butter with peanut or cashew butter for variation.
Add chia seeds, hemp hearts, or chopped nuts for crunch.
Drizzle with melted dark chocolate for added sweetness.
Double the coffee granules for a stronger coffee flavor.
Use decaf coffee and omit matcha for a caffeine-free version.
Bars can be rolled into energy balls instead of being sliced.
Store in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 195
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
