No-Bake Vanilla Birthday Cake Protein Bars (Gluten-Free & Dairy-Free)

You definitely don't have to add a candle to these gluten-free, dairy-free No-Bake Vanilla Birthday Cake Protein Bars (but it's so much more fun when you!).

These bars are sweet enough to eat for dessert but made with healthy, nourishing ingredients. These bars have my favorite home blended gluten-free oat and chia flour, peanut butter, a plant-based vanilla protein powder, a bit of maple syrup (unrefined sugars for the win!) To make these extra festive, we included naturally dyed sprinkles inside the bars and as a topping.

These vanilla birthday cake protein bars are great for busy weekday mornings when you don't have time to make a big breakfast. My kids love to eat in the morning these alongside some fruit and yogurt. These bars are also great meal prep--they are so easy to pack for a work snack or school snack for the next day (just store them somewhere cool or with an ice pack-- the peanut butter could melt).

*Note: If these need to be peanut-free, you can easily substitute the peanut butter with almond butter. If these need to be nut-free, you can easily substitute the peanut butter with sunflower seed butter (SunButter works best) and use 1/2 cup coconut milk instead of a combination of 1/4 cup coconut and 1/4 cup almond.

Check out other great high-protein, gluten-free, dairy-free recipes to add to your weekly rotation:

• N0-Bake Fudgy Chocolate Chip Peanut Butter Protein Bars

• Double Chocolate Protein Bites

• High Protein Berry Smoothie Bowl with Chia

• Chocolate Chip PB&J Protein Bars (No-Bake)

Check out other great gluten-free, dairy-free recipes:

• Strawberry Crumble Mini-Muffins

• One Pan Crispy Garlic Herb Roasted Potatoes

• The BEST Gluten-Free Chicken Pot Pie (Dairy-Free)

If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!

How to make these No-Bake Vanilla

Birthday Cake Protein Bars

Prep the Pan: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides to act as a "sling" for easy removal later.

8x8 square baking pan empty

8x8 square baking pan with parchment

Blend the Dry Base: Place your gluten-free oats and the 2 tablespoons of chia seeds into a high-speed blender (I use a Vitamix, which works great). Process on high until they form a completely fine, uniform powder.

oats and chia seeds in a blender

oats and chia seeds blended up in a blender

oat and chia flour in a bowl on a table

Combine the Ingredients either a Stand Mixer Method or by Hand:

Stand Mixer Method: Fit your mixer with the paddle attachment. Add the blended oat/chia flour, cinnamon, vanilla protein powder (I love Truvani's Vanilla Protein powder- not sponsored). Turn onto low speed for 30 to 45 seconds until it forms coarse, sandy crumbles.

By Hand Method: In a large mixing bowl, whisk together the oat/chia flour, cinnamon, and vanilla protein powder.

Melt the Binders: In a medium microwave-safe container, combine the peanut butter and maple syrup. Microwave for 15–20 seconds just to soften and stir to combine.

Hydrate to Form Dough: Drizzle in the unsweetened almond milk, coconut milk, peanut butter, maple syrup, and vanilla extract right into the center.

If using a mixer, keep it on low speed until the dough gathers together into a single, cohesive, soft ball that pulls cleanly away from the sides of the bowl.

If mixing by hand, use clean hands or a spatula to fold and squeeze the mixture. Add an extra tablespoon or two of milk only if needed until it forms a rich, pliable cookie dough texture.

Fold in Sprinkles: Add the 3 tablespoons of naturally dyed sprinkles. Pulse the mixer on low for 5–10 seconds, or use your hands to press and fold them into the dough until evenly distributed.

Press and Pack: Transfer the dough into your lined pan. Using a spatula or your hand, press the dough down firmly and evenly into a tightly packed, flat layer. Pressing hard ensures clean slices later!

Toppings: If using toppings, brush with 1 tsp almond milk then scatter extra 1 tbsp of naturally sprinkles . Press them down firmly so they bond with the top of the bars (I like to use a piece of parchment to press down the sprinkles since it doesn't stick at all).

Chill to Set: Pop the tray into the fridge for 60 minutes. They will firm up and be solid enough to make clean cuts. Cut into your desired size.

Check out the full recipe for No-Bake Vanilla Birthday Cake Protein Bars below! I hope you enjoy!

Antioxidant Powerhouses

Fermented Beet Powder

Upgrade your routine with fermented beet root powder, a low-sugar superfood packed with deep red antioxidants that fight daily inflammation and boost nutrient absorption (PubMed).

While regular beets are high in sugar, fermentation uses good bacteria to eliminate those sugars for a keto-friendly, crash-free energy boost (ScienceDirect).

This process also removes the harsh compounds that cause bloating, making it incredibly easy to digest (PubMed).