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Crispy quinoa vanilla protein bars (vegan & gluten-free)

Easy 19 March 2026
Draufsicht auf drei verschiedene Variationen von hausgemachten Crispy-Quinoa-Vanille-Protein-Riegeln auf braunem Backpapier. Links zwei mit dunkler Zartbitterschokolade überzogene Riegel, garniert mit getrockneten Granatapfelkernen. In der Mitte zwei in Kakaopulver gewälzte Riegel. Rechts zwei Riegel im Naturzustand, die die helle Textur aus gepufftem Quinoa, Soja-Crispies und roten Granatapfelkernen zeigen.
Preparation time
15 min
Baking / Rest time
2 h

Still haven’t found the protein bar of your dreams? No worries – we’ll show you how to make your own protein bars, vegan, gluten-free, and totally your style! Mix in your favorite nut butter, add freeze-dried fruits however you like, plus soy protein crispies & puffed quinoa for that perfect crunch. Ready in just 15 minutes, chill briefly, and enjoy!

150 g peanut butter
70 g maple sirup
1 Pinch salt
1 Pinch vanilla powder
30 g organic quinoa, puffed
20 g vanilla protein powder, plant-based
35 g soy protein crispies
20 g pomegranate seeds, freeze-dried
100 dark chocolate (optional)
3 Tsp. cocoa powder
  • Step 1/5

    In a bowl, mix all ingredients except the pomegranate seeds, chocolate, and cocoa powder until the soy crispies and puffed quinoa are evenly coated and a thick mixture forms.

  • Step 2/5

    Add freeze-dried pomegranate seeds and incorporate them into the mass as well. 

  • Step 3/5

    Press the mix into a lined rectangular container and place in the freezer for at least 2h or overnight to set. 

  • Step 4/5

    Remove from the freezer and cut into bars. 

  • Step 5/5

    Optional: Coat the bars in melted dark chocolate or roll in cocoa powder, leave plain, or decorate with a pinch of salt and extra pomegranate seeds. Leftover bars can be stored for a few days in the fridge or several weeks in the freezer.

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