This commercial protein bar contains multiple seed oils (high oleic sunflower oil, sunflower oil) and heavily processed soy proteins. The DIY version eliminates all inflammatory seed oils, replacing them with coconut oil and cocoa butter, uses clean grass-fed whey protein, and swaps synthetic ingredients for whole food alternatives.
Based on: BUILDERS Protein Bar
· Makes approximately 20 bars
· Serving: 1 bar (68g)
Why This Recipe is Seed Oil Free
Commercial BUILDERS Protein Bar from CLIF often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original BUILDERS Protein Bar may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Step 1. Begin by lining a 9x13 inch pan with parchment paper, leaving overhang for easy removal. Melt the coconut oil (120g) and unsweetened chocolate (80g) together in a double boiler or microwave in 30-second intervals, stirring until smooth. The mixture should reach about 40°C (100°F) - warm but not hot. This prevents the protein powder from clumping when mixed.
Step 2. In a large bowl, combine the grass-fed whey protein powder (500g), cocoa powder (60g), coconut flour (80g), sunflower lecithin (15g), and sea salt (6g). Whisk thoroughly for 2-3 minutes to break up any clumps - protein powders and coconut flour can be stubborn, so ensure even distribution. The lecithin will help bind everything together.
Step 3. Process the rolled oats (120g) in a food processor for 45-60 seconds until they form a coarse flour with some texture remaining - you want some pieces for bite, not a fine powder. Add this to the dry ingredients and mix well.
Step 4. Create the wet mixture by combining the raw honey (240ml), melted coconut oil-chocolate mixture, and vanilla extract (10ml) in a separate bowl. The honey should be at room temperature - if it's thick, warm it gently to 35°C (95°F) to make mixing easier. Whisk until completely combined.
Step 5. Pour the wet ingredients into the dry ingredients and mix with a sturdy spatula or wooden spoon. The mixture will be thick and sticky - this is correct. Mix for 3-4 minutes until no dry pockets remain and everything is evenly distributed. The mixture should hold together when pressed but not be overly wet.
Step 6. Transfer the mixture to your prepared pan and press firmly with your hands or a flat-bottomed measuring cup. Apply even pressure across the entire surface - this is crucial for bars that don't crumble. The mixture should be about 2cm (0.75 inch) thick when properly compressed.
Step 7. Refrigerate for at least 2 hours, or freeze for 45 minutes if you're in a hurry. The bars are ready when they feel firm and hold their shape when lifted. Use the parchment overhang to lift the entire slab out, then cut into 20 equal bars using a sharp knife. Clean the knife between cuts for neat edges.
Step 8. For best results, store individual bars wrapped in parchment paper or in an airtight container with parchment between layers. Each bar provides approximately 20g protein, 280 calories, and maintains its texture for up to 1 week refrigerated or 1 month frozen. Bring to room temperature for 10 minutes before eating if stored cold.
Storage
Store in refrigerator for up to 1 week or freeze for up to 1 month. Wrap individually in parchment paper to prevent sticking. Allow frozen bars to thaw for 10 minutes before consuming for best texture.
Cost Comparison
Cost per serving (homemade)$0.94
Cost per serving (store-bought)$2.49
Savings62%
Higher upfront ingredient cost due to premium organic sources, but significant per-serving savings. Bulk buying reduces cost further - most ingredients last for multiple batches.