Homemade protein snacks

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Robert Maurer


Author and references

Recipe Identity Card

  • 327,6 KCal Calories per serving
  • Easy enough difficulty
  • Doses for 4 people
  • Preparation 30 minutes
  • Average cost
  • Note 30 minutes for preparation; 15 minutes for cooking

Recipe Category: Protein Recipes / Homemade Protein Snacks


  • 100 gr of rolled oats
  • 25 gr of flax seeds
  • 30 gr of almonds
  • 1 teaspoon of rosemary
  • 70 ml of water
  • 4 gr of salt
  • 2 gr of instant yeast
  • 10 gr of sesame seeds
  • 30 gr of unsalted peanuts

Materials Needed

  • Bowl
  • Pressure blender
  • Baking paper
  • Rolling pin
  • Wheel cutter or knife
  • Sieve
  • Scale weighs food
For further information: Kamut pasta with pumpkin, kefir and basil


  • First, put the flax seeds in a blender and grind them into a very fine powder. Collect the flaxseed flour in a bowl, add the water and mix: let it rest for about ten minutes, until a thick, gelatinous mass forms.
  • Blend the whole oat flakes in a pressure blender until you get a powder. Collect the oat flour obtained in a bowl. Alternatively, buy ready-made oatmeal.
  • Blend the almonds and peanuts to pulverize them


  • In the bowl, mix the oatmeal powder with the pulverized dried fruit and flaxseed paste.
  • Season to taste with chopped rosemary, add a teaspoon of baking powder and salt: mix with your hands until you get a soft, non-sticky and workable dough. If necessary, add a little water.
  • With a rolling pin, roll out the dough between two sheets of baking paper, sprinkling the surface with sesame seeds (optional).
  • Cut the pastry sheet into rectangles and place in the oven: bake at 180 ° C (mode: static) for 15 minutes, or until golden brown.
  • Allow to cool: store in an airtight container for up to 5 days.

The protein snacks that I have proposed are perfect as a hunger breaker, for a mid-afternoon snack, but they are also excellent as a snack after training!

Nutritional values ​​and Health Comment on the recipe

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