How to Make Quest Protein Bars at Home | The Secret Ingredient!

This is, perhaps, the most exciting recipe I’ve shared with you in a long time.  Why?  Because I’m going to tell you how to make magic happen in your kitchen, my friend.

Do you like Quest protein bars?  I do.  A lot.  That’s why I buy 450 5 boxes at a time.  I’ve been free basing Quest protein bars for about 3 years now, and why not?  They ingredient list is solid, the nutritional profile is impeccable, and they taste amazing.  However, there can be too much of a good thing.  It’s probably better to eat real food (as in the kind that I cook in my kitchen) instead of processed protein bars.  Also, you’ll wind up dropping a ton of cash that would be better spent on, say, a second home.
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I started wondering how to make these myself and failed several times.  They just never turned out quite right.  Then, I found the magic ingredient that makes all the difference:  IsomaltoOligosaccarides, or IMO syrup.

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IMO syrup is a sweet, high fiber, prebiotic based sweetener derived from non-GMO plants.  It’s basically a sweet tasting, low calorie, prebiotic that takes the place of carbohydrate based flour.  Did I mention that it’s chock full of fiber?  Basically, IT’S A MIRACLE.  I’d buy IMO syrup by the gallon if it were available because you can use it to decrease carbohydrates, add fiber, and sweeten almost any baked good. photo 2-2

So where do you buy IMO syrup?  There is only one place that I know of where IMO syrup can be purchased in the United States.  A California based company, SweetIt sells IMO products for reasonable prices with fast shipping.  Otherwise, you’ll have to buy it out of Canada and pay sky high shipping.

So back to making protein bars.  One of my favorite flavors is Coconut Cashew, so let’s start with that one.

Coconut Cashew Protein Bars (Like Quest)

(this makes 8 protein bars)

  • 1/2 cup of IMO syrup
  • 1 cup of grass fed whey protein (vanilla)
  • 1/2 cup organic shredded coconut
  • 1/4 cup ground cashews
  • 8 tsp organic almond meal
  • 8 packets stevia
  • 3 TBS water
  • a few shakes of Himalayan sea salt

Let’s get started….

  1. Use a small food processor or blender to blend and grind the shredded coconut and the cashews together.  photo 1-1This will create sort of a coconut-cashew meal that looks like this:

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2.  Pour into a bowl.  Add protein powder, almond meal, stevia, and sea salt.  Stir, stir, stir.

3.  Now pour the IMO syrup into the dry mixture.  Stir and mash with a fork until you have a thick, sticky mixture.

4.  Dump the mixture onto a cookie sheet, preferably one lined with parchment paper or wax paper (makes things easier later).photo 3

5.  Use a spatula, a fork, and even your hands to flatten the mixture onto the cookie sheet.  It will probably take up about half the sheet.  You’ll do a lot of pressing and shaping to make it flat and even.  Just do your best-it all tastes the same.

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6.  Place in the refrigerator for 20-30 minutes to solidify the mixture.  No cooking necessary!

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There you have it…..Coconut Cashew protein bars!!  We love these!  Let’s say that you love them, too… much that you eat 10 tonight.  High fives!  Tomorrow morning, don’t do something like take a road trip on the countryside with no pit stops.  Or a long cruise on someone else’s boat.  Or a 10 mile run at sunrise.  You get my drift, fellow warrior?

Okay.  Let’s say you want to change it up and make Chocolate Peanut Butter Protein Bars.

  • 1/2 cup IMO syrup
  • 1 cup chocolate, grass fed whey protein
  • 4 TBS almond or cashew butter
  • 8 tsp organic almond meal
  • 1/4 cup organic coconut flour
  • 8 packets stevia
  • 2 TBS water
  • a few shakes of Himalayan sea salt

Mix all of this together and press down on the pan exactly as you did the first recipe.  Place in refrigerator to solidify and harden.  Voila!

I have some other ideas on how to make some of the other flavors, but it involves using whey protein flavors that contain sucralose and other “natural flavors.”  I try to stay away from both of those things, so I’m sticking with these two flavors for now.

That’s all from Lighthouse Point today, fellow warriors.  Let me know how these turn out for you, and feel free to share your ideas here.  I’m hard at work healing my foot right now after 3 full months of plantar fasciitis.  Have I mentioned that the stair mill blows?  I’ll be running again soon, my friends.  Soon.  Ciao!

PS…..Mike likes to sneak a few of these from our refrigerator…..caught!photo-97



  1. Sam says:

    These look amazing! I am so excited to receive my VitaFiber Syrup. Have you ever tried heating the syrup before making them? & It would be 1 tbsp of the syrup per bar is that right? Thanks!

  2. maverickmom says:

    Hi Sam! I regret that I never saw your comment, and I truly apologize. At this point, I’m guessing you’ve made 100,000 homemade Quest bars and figured it out yourself. For what it’s worth at this point, I have not tried heating the syrup but may give that a shot. I hear that helps to soften the ingredients before shaping the bars. I use a little over 1 Tbsp of syrup per bar these days because the bars seemed a little dry. Adding a touch more did the trick! Thanks again for your comment, and once again, I am truly sorry.