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Cinnamon Protein & Fiber Breakfast Bars

Cinnamon Protein & Fiber Breakfast Bars

This psyllium husk protein bar recipe is one you’re going to want to try!

Homemade protein bars normally go down two routes: Either being a baked bar or a  gooey bar. A lot of the bars tend to look like cake while gooey bars, on the other hand, are different. They aren’t baked. Instead, a mix is pressed together, frozen or refrigerated, and then cut or shaped into bars. 

Here’s a quick formula for making a wide range of different protein bars. This method involves of 1) mixing a batter, b) moulding the batter into bars, and 3) and coating the bars in melted chocolate). They’re soft and creamy in the centre and covered with a layer of melted chocolate  – put simply, they’re delicious!

However, today we’d like to introduce you to another kind of bar: a Protein & Fibre Bar. It’s a gluten-free ‘cereal bar’ and it’s uncoated. It’s baked but it’s not cakey. It’s cereal-like and gluten-free. It’s a bar comprised of primarily fibre and protein. It’s a bar similar to the wholegrain breakfast bars one sees out there but, well, without any grains.


1/4 cup psyllium husks
1/2 cup Cinnamon Roll Protein
1/4 cup  coconut flour
1/4 cup apple fiber 

1 cup milk (or carton coconut milk but almond, rice, or hemp milk would be lovely here too)


1. Blended together and baked at 160 C (320 F) in a small (silicone) brownie pan until the mixture has cooked through and your knife comes out clean (around 30-35 minutes)

2. When the bars are done, remove them from the oven and cut them into four bars (or however many pieces you want).

Macros per bar (out of 4):

172.6 kcals
13.5g protein
17.5g carbs (out of which a whopping 11.7g = fiber!!!)
4.3g fat

The bars come out pretty cakey but also really dense in the sense that they seem to be whole-grain yet, well, they’re totally grain-free. 

Well, the macros are phenomenal! Super high fibre and 13.5g protein and 5.8g NET carbs!

Note: If you make these, consider adding some chopped nuts or coconut to your mix too. That’ll up the bars’ fibre and protein content and add a flavour twist to the whole thing. 

D Aspartic Acid

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Diet Breakfast Smoothie

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10 Replies to “Cinnamon Protein & Fiber Breakfast Bars”

  1. I definitely prefer something not so… cakey in a protein bar–so these look like a great in-between 🙂
    Do you know what might be a suitable swap for the apple fiber? I don’t really know it’s properties (i.e. if it acts more like coconut flour/oat flour/casein/whey etc.) Thanks!

    • Apple fiber is wonderful! Check out the links above because it’s pretty easy to get online. It’s, well, a fiber! So more like oat flour and coconut than protein powder but actually very different from all of them in that it’s apple-ish in flavor but very, well, fibrous! Hehe you kind of have to try it to see what I mean. It’s an awesome ingredients for low-carb and low-gluten cooking 🙂

  2. how would you adjust for high altitude cooking? I live in Colorado so most of these awesome food ideas get completely crushed by me when i attempt to make them and have no idea how to account for altitude.

    • Interesting. I’d say play around with your batters, maybe add some mor egg (in the recipes using egg) so your batter gets more liquid? OR use less drying ingredients, like coconut flour. It depends on the recipe but the variation shouldn’t be TOO huge so I’d say play it by ear until you end up with batters that are pancakey (i.e. thick but still stirrable and pourable). Does this make ANY sense? It’s what I do when I bake when I’m in New Mexico, just concentrate on getting the batters to a good consistency and then keeping an eye on cooking times?

  3. well, the macros are really awesome…but i tried them today (and i used exact the same ingredients – same apple fiber, myofusion etc.), i used cows milk since it was already open.
    unfortunately tastewise they are pretty bland… :/ they would need quite a bit of stevia and maybe some extra cinnamon. of course i tasted it before baking, but after mixing it together the batter was sooo hard to handle, it really was impossible to mix additional stevia into it.
    the texture is awesome, though!
    but more sweetness is reeeeaally neccessary! 😉

    • Yeh they’re not overly sweet, maybe add some baking Splenda or xylitol with the powders before adding the milk? And extra cinnamon yea that’s a great one 🙂

  4. Hey Anna…can you substitute the Gaspari with other protein powders? I’ve got some decent whey that I’m using for my powder kicks…would that be suitable?

  5. I have ground almonds, well, almond flour (seems to be the same to me), and I have a tub of PHd PharmaWhey, which is essentially a decent (as far as I’m aware) whey protein powder.

  6. I made these with a blend of unflavoured whey, pea protein and egg white (I kinda based it on the ingredients of the Gaspari), added tons of cinnamon, a bit of stevia and some ground ginger and they came out really good 🙂 they’re not ‘dessert treats’ or anything, but they make really great filling fiber bars!