Cherry and Chocolate Protein Bars


Serves 1

  • 180g rolled oats
  • 5 egg whites
  • 100g honey
  • 75g chocolate protein powder
  • 1 pinch of salt
  • 50g rice crispies
  • 75g dried cranberries or cherries
  • 30g mixed seeds
  • 40g 70% dark chocolate, melted


Preheat the oven to 170°C. Put half of the oats into a food processor with the egg whites, honey, protein powder and salt and blend until smooth. Pour into a bowl, add the remaining oats, the rice crispies, cherries and mixed seeds and stir together.

Spoon the mixture into a non-stick, 20cm square cake tin (if your tin isn’t non-stick then line it with greaseproof paper) and press down into an even layer. Bake for 15-20 minutes then remove from the oven and leave to cool.

Drizzle the chocolate over the top then transfer to the fridge until set. Cut into 5 even bars.

Wrap the bars in greaseproof paper or clingfilm and store in the fridge for up to 1 week.

  • good on the go


  • Soy protein powder tends to work best here.
  • The mixture should be wet not crumbly. If it looks a little dry, add a splash of milk to loosen before baking.
  • When baked, it should be firm but springy to touch. It it becomes a little dark during baking, cover the top with tin foil.

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