Pin These Protein Cinnamon Almond Squares are my favorite way to snack smart and satisfy a sweet craving all at once. Soft and chewy with a hit of cinnamon warmth and the crunch of roasted almonds, they're easy to whip up in minutes from ingredients I always keep around. Whether you need a grab-and-go breakfast or a wholesome afternoon pick-me-up, these bars never last long in my kitchen.
My first batch came together because I had overripe apples and almonds to use up. My family ended up devouring them with their morning coffee and now I bake double batches so there is always a stash for busy weekdays.
Ingredients
- Rolled oats: Give structure and chew plus make these bars hearty. Look for old-fashioned oats for best texture
- Almond flour: Brings nutty richness and healthy fats. Choose fine almond flour for even results
- Protein powder: Boosts the nutritional punch. Opt for a clean vanilla or plain style to let spices shine
- Ground cinnamon: Brings warmth and that nostalgic bakery flavor. Find a fresh jar for biggest impact
- Baking powder: Ensures lift and cake-like softness. Always check your baking powder is fresh
- Fine sea salt: Sharpens all the sweet and nutty notes. Just a quarter teaspoon is perfect
- Eggs: Bind everything together and keep the bars moist. Choose large eggs for consistency
- Unsweetened almond milk: Gives tenderness without extra fat. Use any plain nondairy milk if preferred
- Pure maple syrup or honey: Offers subtle sweetness and moisture. Select high-quality syrup for deepest flavor or raw honey for floral notes
- Unsweetened applesauce: Keeps things plush and adds natural sweetness. Choose one with no added sugar
- Coconut oil: Helps create a tender crumb and a lingering light taste. Melt before using for best blend
- Vanilla extract: Rounds out all flavors. Use a true vanilla extract not imitation
- Chopped roasted almonds: Add crunch and toasty flavor. Always use roasted for full flavor or toast yourself
- Sliced almonds for topping: Finish with gentle crunch and make each square look bakery-worthy. Use unblanched sliced almonds if possible for color
Instructions
- Preheat and Prepare the Pan:
- Set your oven to three hundred fifty degrees Fahrenheit and line an eight by eight inch baking pan with parchment paper. Press paper into corners for easy lift-out later
- Mix Dry Ingredients:
- In a large mixing bowl combine oats almond flour protein powder cinnamon baking powder and fine sea salt. Use a whisk or fork to break up any lumps. Mix for at least a minute so baking powder and cinnamon disperse evenly throughout
- Mix Wet Ingredients:
- In a second bowl whisk eggs almond milk maple syrup applesauce melted coconut oil and vanilla extract. Whisk until smooth and creamy making sure eggs are fully integrated and oil is not pooling
- Combine and Fold:
- Pour the wet mixture into the dry bowl. Stir with a spatula just until you see no dry pockets. Over-mixing can make the bars tough so fold gently. Add the chopped roasted almonds and fold again so they are evenly spread
- Fill Pan and Top:
- Scrape the batter into your prepared pan. Spread evenly with a spatula and shake the pan gently to settle. Sprinkle sliced almonds over the entire surface pressing them in lightly so they stick
- Bake:
- Bake in the preheated oven for twenty two to twenty five minutes. Rotate the pan halfway through for even color. Watch for golden edges and a center that springs back lightly when pressed. A toothpick inserted near the middle should come out with just a few crumbs
- Cool and Slice:
- Let the pan cool completely on a wire rack. This firms up the texture for clean slicing. Once cool gently lift out the whole slab using the parchment. Transfer to a cutting board and slice into twelve even squares
- Storage:
- Transfer bars into an airtight container. Store at room temperature for up to three days or in the fridge for a full week. For grab-and-go mornings I wrap squares individually so my family can toss them in lunch bags as needed
Pin My favorite part is the irresistible crunch from the roasted almonds. Every time I make these my kids love pushing the almond slices further into the top before baking so every piece is extra loaded. My kitchen always smells like fresh cinnamon rolls when these come out of the oven.
Storage Tips
Once the squares are cooled store them in a tightly sealed container. A sheet of wax paper between layers prevents sticking. If your kitchen is warm pop them in the fridge so they stay fresh longer. They also freeze beautifully. Stack in a freezer bag and grab them as needed for quick breakfasts or snacks.
Ingredient Substitutions
Swap maple syrup for honey or agave if you have a different preference. For a vegan version use flax eggs and melted vegan butter or avocado oil in place of coconut oil. Dairy milk works just as well as almond milk if you are not dairy-free. Add-ins like dried tart cherries or chopped dark chocolate give a fun change without affecting the base recipe.
Serving Suggestions
Cut into small squares for party platters or lunchbox snacks. Drizzle with a bit of extra honey or a dollop of Greek yogurt for a breakfast treat. Warm a square and top it with almond butter as a satisfying post-workout snack. On special mornings my family loves these with espresso or hot chai.
Cultural and Seasonal Adaptations
Protein-packed snack bars draw inspiration from classic American oat bars but have a modern twist with almond flour and cinnamon. For fall try tossing in a handful of chopped apples or dried cranberries. In winter I sometimes sprinkle a little nutmeg over the almonds before baking which makes the flavor even cozier. When summer arrives these taste just as good chilled from the fridge alongside a bowl of ripe berries.
Pin Protein Cinnamon Almond Squares are the snack I rely on for convenient energy. Every batch brings fresh flavor and crowd-pleasing crunch.
Recipe Q&A
- → Can I use plant-based protein powder?
Yes, plant-based protein powder works well. Adjust for taste as needed, especially with unflavored varieties.
- → What is a good substitute for eggs?
For a vegan option, use flax eggs—combine ground flaxseed with water and let sit until gelled.
- → Can I make these gluten-free?
Use certified gluten-free oats and protein powder to keep the squares gluten-free and safe for dietary needs.
- → How should I store the squares?
Keep squares in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- → Can I add extra flavors or mix-ins?
Yes, try adding nutmeg, raisins, or swaps like honey or agave for sweetener to adjust to your preference.
- → Is it possible to freeze them?
Yes, freeze individual squares in airtight containers for up to one month; thaw before serving.