Healthy and tasty, these Protein Cinnamon Bars are made with only five ingredients. They are a filling snack/breakfast that are so easy to make. 

I have partnered with Naked Nutrition on this post. All opinions herein are my own. Thank you for supporting the brands that keep this blog spinning. 

The saying goes “we eat with our eyes first,” but, with these bars, I ate with my nose first! These bars smelled so incredibly intoxicating when they were baking as well as when they came out. And, the guilty party for their aroma is Naked Oats – Cinnamon Roll Flavored Oats.

I have been experimenting with adding protein powder to my morning oats. So, when Naked Nutrition introduced me to their new line of protein-packed oats, I had to give them a try.

Naked Oats combines slow-digesting, gluten-free rolled oats and premium grass-fed whey to keep my energy levels high and my hunger in check. Packed with 20g of protein, 6g of fiber, and just 240 calories per serving, it offers a delicious and nutritious kick start to my mornings or afternoon pick me up. Naked Oats comes in a variety of flavors in addition to the Cinnamon Roll and Green Apple Cinnamon ones I have been enjoying.

Naked Oats can be enjoyed in a smoothie, overnight oats, a warm bowl of oatmeal, or in these Protein Cinnamon Bars.

I love these bars because they are a good-for-me treat that fills me up. And, they are so easy to make. Just throw all the ingredients in a blender, blend, pour into a baking tray, bake, and enjoy!

I usually use dates and coconut oil when making these, to keep their sugar content low. But, if you do not have dates or coconut oil, I have substitutions for you below. In addition to dates, coconut oil, and Naked Oats, these bars have 2 more ingredients, for a total of only 5 ingredients! 

What are the ingredients needed to make these Protein Cinnamon Bars?

I used the following 5 ingredients to make these bars:

1. Naked Oats Cinnamon Roll Flavored Oats
   With a “crave-worthy smell and taste,” this protein-packed oatmeal is made with gluten-free oats, whey protein concentrate, organic chia protein, cinnamon, sea salt, and 2g of cane sugar per serving. So, I didn’t use any salt in this recipe.
   
2. Medjool dates
   I usually have these dates hanging out in my fridge as one of my favorite snacks are peanut butter and dates. I also love using Medjool dates in baked goods like these chocolate pretzel bars (which are always a hit whenever I share them on hikes) and these bars you see here today.
   
3. Coconut oil
   To me, the aroma and taste of coconut with cinnamon oats and dates is simply amazing. The coconut oil needs to be melted before using it in this recipe.
   
4. Eggs
   Eggs are the binder and rising ingredient in these bars. I love a dense bar so I do not use baking powder in these. But, if you would like a lighter bar, add in 1 teaspoon of baking powder to this recipe.
   
5. Almond milk
   Almond milk is the only milk that is stocked in my fridge, so my go-to for this recipe. However, if you do not have any on hand, do not fret, as I have substitution suggestions…

Substitutions/Variations:

I make variations of these nutrient dense bars often. And, the 3 ingredients that I substitute often are:

Medjool dates: Instead of medjool dates, I have often used an equal amount of brown sugar in these bars. Brown sugar is a lot sweeter than dates. So, if you would rather these bars be less sweet, then use 3/4 cup of brown sugar instead of 1 cup. You could also use your favorite zero-calorie sweetener as well.

Coconut Oil: This can be replaced with an equal amount of butter or oil.

Almond Milk: Coconut milk, cow milk, oatmeal, they all work just as well in this recipe.

As the Naked Oats I used were packed with cinnamon, I didn’t use any extra cinnamon. But, feel free to add in more cinnamon and/or vanilla extract.

How to make protein cinnamon bars?

I cannot stress how easy these bars are to make, once all the ingredients are gathered. As I keep my dates in the fridge, they are always a tad bit hard. I like to soften them up by placing them in a pan filled with water and bringing it to a simmer for about 3-5 minutes. If using coconut oil, I melt it by placing it in a microwave-safe dish and microwaving it for 20 seconds to 30 seconds. 

Then, I add all the ingredients to a blender and blend until the mixture is smooth. After that, I pour the batter into a parchment-lined 9×9 baking tray and baking it a a pre-heated oven for 20 minutes. These bars can be enjoyed at room temperature or cooled.

Sometimes, I like to drizzle these bars with a cinnamon glaze. Though, I will say, if I had some cinnamon bun icing, I would slather that stuff all over these bars!

How to store these bars?

If you want to keep these bars on your kitchen counter, they can be stored in an airtight container for 3 days or so. However, if you want to store these bars for a week or so, place these bars in an air-tight container and place it in your refrigerator.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!