Cinnamon Raisin Protein Bars

Sometimes immediately after a hard workout, a protein shake doesn’t cut it.  Sometimes I want to eat something that can restore the glycogen in my muscle with healthy carbs, whilst also having healthy fats and protein to rebuild and recover.

There’s a ton of protein bars out there, but so many of them have one or two ingredients that I don’t like, such as e-numbers or colours and preservatives.  Plus, even the good ones can be pricey to buy all the time if you’re working out 6 days a week.

So here’s my own recipe for a healthy protein bar.  You can add gojis instead of the raisins if you’d like, along with any other of your favourite dried fruits, such as mulberries.

If you like things sweeter, add 2 tablespoons of honey or coconut nectar.  If you can get dairy free chocolate chips, a few of those would go down a storm in these too!

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3.40 from 5 votes

Cinnamon Raisin Protein Bars

A great post workout snacks with healthy fats, carbs and protein

Nutrition (For one serving)

Calories: 1677kcalCarbohydrates: 162gProtein: 23gFat: 110gSaturated Fat: 79gSodium: 1219mgPotassium: 1269mgFiber: 33gSugar: 7gVitamin C: 10mgCalcium: 147mgIron: 10mg


  • 1/4 cup coconut oil melted
  • 1/4 cup coconut butter softened
  • 2 scoops protein powder
  • 1 1/2 cups oats gluten free
  • 1/2 cup desiccated coconut
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 cup raisins


  • Put all of the ingredients into a food processor and pulse until the mixture sticks together well enough to put into a silicon mould. Making sure you have the coconut oil melted and the coconut butter softened is the key to this.
  • Mould bars to the shape and size mould you have and store in a sealed container in the fridge. I like to eat them when they’ve been out of the fridge for about an hour, so they’ve softened.
Rate This Recipe
3.40 from 5 votes
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Russell James

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September 8th, 2016

24 thoughts on “Cinnamon Raisin Protein Bars”

  1. Wow, they are just so delicious. I’ve made them several times, they are perfect to have on a trip. Thank you for your generosity, for sharing the exquisite recipes.

  2. Thanks Russell. I noticed some persons asking about coconut butter. Maybe they could make their own. Just process minimum of 3 cups shredded coconut in a high speed blender or food processor until it looks like a nut butter. A little coconut oil can be added to blend easier if necessary. I also sometimes use coconut cream in place of butter.

  3. Hi sorry for my confusion but what is the difference between coconut oil and butter i thought they were one and the same???!!!!

    • No problem, it’s a common misunderstanding 🙂

      Coconut oil is the fat of the coconut that goes clear and liquid when warming it up.

      Coconut butter includes some of the fibre too, so it is sweet and thicker, so although it will soften, it never goes clear like the oil, not does it turn to liquid in the same way.

  4. Looks great Russell ! I can’t wait to make these. Can I substitute the gluten free oats with oat ground flour (raw oat groats ground down to a powder )? If not, what else could I use?

  5. Hey Raw Chef,

    What protein powders do you consider healthy or raw? Could you share an alternative for the protein powder? Could we make our own protein or other relevant nutrient dense powder? I assume green powders would leave it too bitter.

    Lastly, what is a scoop measurement translate to for those of us who might not use protein powders?


    • Sunwarrior protein is always a good default for raw vegan protein. I’ve been using PlantFusion too, but it’s got fructose in it, so I need to research it more.

      I also want to try out the Revolution Foods ones here in the UK.

      A scoop is 30g (1oz)

  6. 9-7-16


    These Look Scrumptious will try as soon as I get a mold.

    Apologies and a bit OFF TOPIC.

    A month ago I borrowed my cousin’s Excalibur Dehydrator
    the Dehydrator has changed my life for better.

    I’m making Savory Flackers, Kale Chips, (You Recipe and Brad’s) Raw Veggie Burgers and
    a host of other Goodies.

    My intention was to try a Dehydrator before I purchase the Excalibur Stainless Steel,
    10 tray EXC10EL.

    I’ve gone BIZERK with my cousin’s Excalibur !!!

    Tried your Samosa Recipe from the FREE Recipe Section of your website.

    My Somasa Batter was a little Runny as I measured 1/4 cup Flax Seeds
    Ground into Flax Meal and Re-measured again the ground Flax Meal
    a mistake I know.

    The Batter was too thin; I dehydrated anyway to my amazement I was able
    to peel off the Wrap.

    I used this folding technique from YouTube the same as your technique.

    I couldn’t Visualize your Instructions since the Original Illustrations are no
    longer present on your website.

    Russell, Russell, Russell, I was in SOMASA HEAVEN, I made the Raita too.

    The Somosa was even better 96 hrs after making them when all the Spices
    meld and blend together.

    ??? Aware you have been asked a MILLION TIMES; will you make a video
    for the Somosa Recipe and/or update Recipe, perhaps make a Pakora Recipe.

    Sometime ago, I asked you to make a RAW Coconut Burfi Recipe and RAW Mango Lassi Recipe.

    Again, my Apologies going OFF TOPIC.

    Had to acknowledge your KICK ASS Somosa Recipe.


    F. C. B. from D.C.

    Student of Aris LaTham and Khepra Anu

    RAW FOR LIFE !!!

    • Hey F.C.B 🙂 Thanks so much for your comments, I’m loving that you’re into the dehydrator so much, it’s certainly a lot of fun.

      Thanks for the folding link, I will make a note of your requests for future episodes.

    • Hey Cindy, coconut butter is the fat plus some of the fibre, so it’s sweet and a different texture to coconut butter. That much coconut oil in this recipe might not work out too well, as it would be a bit oily.

  7. Sublime gem, which starts with much pleasure on the palate.
    They are on their way and I am looking forward to taste the …
    By against my mussels are forms of stars …
    Thank you

  8. Dear Russel could you please make the letters darker, it is too much effort for old eyes.
    Thank you,
    greatings, Margot


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