23 High Protein Low Fat Snacks That Will Keep You Full

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Blueberry Protein Cookies

Oatmeal Protein Cookies with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘9’, ‘9 cookies’]

Chewy, soft, and sweet, these oatmeal protein cookies with blueberries. They’re vegan, gluten-free, dairy-free, and high in protein.

Ingredients

• 2 medium ripe bananas
• 4 tbsp vanilla protein powder
• 1 cup rolled oats
• 2 tbsp almond butter unsalted
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1/4 cup blueberries

Instructions

1. Preheat the oven to 350F. Afterward, line your baking sheet with parchment paper, and spray with cooking spray (or just oil it using a brush).
2. In a bowl, mash bananas.
3. Add in vanilla protein powder, rolled oats, almond butter, cinnamon, and nutmeg. Give it a good mix until all the ingredients combine well.
4. Add in blueberries and give the batter a few stirs.
5. Spread the batter on the baking sheet. Shape them now because they won’t change much in form.
6. Bake for 12-15 minutes until cookies are golden brown. Let them cool down before serving.

2. Protein Strawberry Banana Baked Oatmeal

Protein Strawberry Banana Baked Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 slices’]

This baked oatmeal is satisfying, naturally sweet, moist and filling. Most importantly, it’s high protein despite all the oats! Gluten-free and low-calorie.

Ingredients

• 3 small bananas (or 2 large, mashed)
• 2 medium eggs
• 1/4 cup maple syrup
• 1 cup Greek yogurt (preferably high protein)
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 1/2 cups rolled oats
• 1/2 cup vanilla protein powder
• 1 tsp baking soda
• 1 cup strawberries (chopped)
• 1 cup strawberries (sliced)

Instructions

1. Preheat the oven to 350F and spray a 7×11 baking dish with oil.
2. In a large bowl, mash bananas, crack in the eggs, maple syrup, Greek yogurt, almond milk, vanilla extract, and salt. Combine very well until one smooth texture.
3. Add in the rolled oats, vanilla protein powder, baking soda and combine well.
4. Fold in the chopped strawberries and pour the dough into the baking dish.
5. Level it out and top it with strawberry halves.
6. Bake in the oven for 25 minutes. Let it cool down before serving.

3. Lemon Protein Balls

Lemon Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’29’, ’29 energy balls’]

Lemon protein balls are bright, light, citrusy, and zesty. It’s a perfect no-bake treat you can have on a vegetarian, gluten-free, and dairy-free diet.

Ingredients

• 3 tbsp Vanilla Protein Powder
• 2 cups oat flour
• 1/2 tbsp chia seeds
• 2 tbsp honey
• 3 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• 5 tbsp water

Instructions

1. Combine the dry ingredients. Then add in the wet ingredients and grate in the lemon zest.
2. Combine until the dough forms one nice texture.
3. Roll in your hands to form balls.
4. Sprinkle them with more lemon zest (this step is optional).
5. Place the balls on a plate and store them in the fridge for at least 30 minutes before serving.

4. Chicken Salad Bites

Chicken Salad Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 3-bite servings’]

Refreshing, filling, a little sharp, and savory. The bites offer a nice combination of chicken, cream, and veggies. High protein, low-carb, low-calorie and gluten-free. Ready in just 20 minutes!

Ingredients

• 1 English cucumber (cut into thick slices)
• 4 tbsp cream cheese
• 2 tbsp sour cream
• 4 tbsp red hot sauce
• 2 cups cooked chicken breast (shredded)
• 1/3 cup diced celery
• 3 tbsp crumbled blue cheese
• 2 scallions (sliced)
• Salt and black pepper (to taste)
• Fresh dill (chopped)

Instructions

1. In a large bowl, combine cream cheese, sour cream, and hot sauce.
2. Add in the shredded chicken, celery, blue cheese, scallions, salt, and black pepper and combine well.
3. Slice the English cucumber into thick slices. It should be a total of about 18 slices.
4. Place 1 tablespoon of chicken salad per cucumber slice.
5. Garnish with dill before serving.

5. Pistachio & Pomegranate Frozen Yogurt Bark

Pistachio & Pomegranate Frozen Yogurt Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups plain Greek yogurt
• 2 tbsp honey (or maple syrup)
• 1/3 cup pistachios, shelled and chopped
• 1/3 cup pomegranate arils
• Optional mint leaves for garnish

Instructions

1. 1. Line a baking sheet with parchment and spread yogurt in a thin, even layer about 1/4 inch thick.
2. 2. Drizzle honey over the yogurt and scatter pistachios and pomegranate arils.
3. 3. Place in the freezer for 2–3 hours until firm.
4. 4. Break into 4 bars and serve directly from the freezer.

6. Easy Vegan Protein Muffins

Easy Vegan Protein Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup rolled oats (gluten-free if needed)
• 1/4 cup almond flour
• 1 scoop vanilla vegan protein powder
• 1/2 ripe banana, mashed
• 1/4 cup unsweetened almond milk
• 1 tablespoon ground flaxseed
• 1 tablespoon chia seeds
• 1/2 teaspoon baking powder
• 2 tablespoons maple syrup or agave
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a 6-cup muffin pan or line with parchment cups.
2. 2. In a bowl, mix oats, almond flour, protein powder, flaxseed, chia seeds, baking powder, and salt.
3. 3. In another bowl, blend mashed banana, almond milk, maple syrup, and vanilla extract.
4. 4. Combine wet and dry ingredients just until combined; spoon evenly into 4 muffin cups.
5. 5. Bake 18–22 minutes until centers are set and tops are lightly browned.
6. 6. Let cool briefly before removing from pan.

7. Spicy Roasted Chickpeas

Spicy Roasted Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups canned chickpeas (about 1.5 cans), drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne (optional)
• 1/4 teaspoon salt

Instructions

1. 1. Preheat oven to 400°F (205°C) and pat chickpeas dry with a towel for extra crunch.
2. 2. Toss chickpeas with olive oil and all spices until evenly coated.
3. 3. Spread in a single layer on a baking sheet lined with parchment.
4. 4. Roast 25–30 minutes, shaking the pan halfway through, until crisp and browned.
5. 5. Season with extra salt if desired and serve as a snack or on salads.

8. High Protein Berry Crumble

High Protein Berry Crumble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups mixed berries (fresh or frozen)
• 1 scoop vanilla protein powder
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 3 tablespoons light brown sugar
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. 2. Toss berries with protein powder until evenly coated.
3. 3. In a separate bowl, combine oats, almond flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
4. 4. Spread the berry mixture in the dish and sprinkle the crumble topping over it.
5. 5. Bake 25–30 minutes, until bubbling and golden on top.
6. 6. Let cool slightly before serving.

9. No-Bake Apple Pie Protein Bars

No-Bake Apple Pie Protein Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/4 cup natural peanut butter
• 3 tablespoons honey or maple syrup
• 1 scoop vanilla protein powder
• 1/4 cup finely chopped dried apples
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1–2 tablespoons milk (as needed)

Instructions

1. 1. Line an 8×8-inch pan with parchment.
2. 2. In a bowl, mix oats, protein powder, cinnamon, and salt.
3. 3. Gently heat peanut butter with honey until smooth; stir into the dry mixture and add dried apples. Add milk as needed to reach a thick, scoopable consistency.
4. 4. Press the mixture firmly into the pan.
5. 5. Refrigerate for at least 1 hour until set, then cut into 4 bars.
6. 6. Store leftovers in the fridge.

10. Classic Deviled Eggs

Classic Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• Paprika, for garnish
• Chives (optional)

Instructions

1. 1. Place eggs in a pot, cover with water, bring to a boil, then remove from heat and let stand 9–12 minutes. Cool and peel.
2. 2. Halve eggs lengthwise and scoop yolks into a bowl; mash.
3. 3. Mix yolk with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
4. 4. Spoon or pipe yolk mixture into egg whites.
5. 5. Garnish with paprika and chives if desired.
6. 6. Refrigerate until ready to serve.

11. Easy Baked Tofu Nuggets

Easy Baked Tofu Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 1 cup breadcrumbs (panko or whole-wheat)
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1–2 tablespoons olive oil for brushing

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. 2. Toss tofu cubes with cornstarch to lightly coat.
3. 3. In a shallow dish, combine breadcrumbs, nutritional yeast, paprika, garlic powder, onion powder, and salt.
4. 4. Dredge each tofu cube in the breadcrumb mixture and place on the prepared sheet.
5. 5. Lightly brush or spray with olive oil.
6. 6. Bake 18–20 minutes, flip, then bake 6–8 minutes more until crisp and golden.
7. 7. Serve with dipping sauce of choice.

12. Berry Protein Pancake Bites

Berry Protein Pancake Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats (or oat flour)
• 1 scoop vanilla protein powder
• 1 ripe banana, mashed
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon baking powder
• 1 cup mixed berries
• 1 tablespoon maple syrup (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. 2. If using whole oats, blend them into a coarse flour.
3. 3. In a bowl, mix oats, protein powder, and baking powder.
4. 4. In another bowl, whisk mashed banana, eggs, and milk; combine with dry ingredients just until blended.
5. 5. Fold in berries and maple syrup if using.
6. 6. Fill muffin cups about 3/4 full.
7. 7. Bake 12–14 minutes until centers are set. Let cool slightly.

13. Simple Chocolate Protein Pudding

Simple Chocolate Protein Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups unsweetened almond milk
• 1/3 cup unsweetened cocoa powder
• 2 scoops chocolate protein powder
• 2–4 tablespoons maple syrup or sugar, to taste
• 1 teaspoon vanilla extract
• 1–2 tablespoons chia seeds (optional)

Instructions

1. 1. Whisk cocoa powder with a small amount of milk to form a smooth paste.
2. 2. Warm the remaining milk in a saucepan over medium heat; whisk in the cocoa paste until fully integrated.
3. 3. Remove from heat; stir in protein powder and sweetener; return to low heat and cook briefly until thickened to pudding consistency.
4. 4. Off heat, stir in vanilla and chia seeds if using.
5. 5. Divide into serving bowls and refrigerate at least 1 hour before serving.

14. Vegan Protein Bars

Vegan Protein Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/4 cup almond butter
• 2–3 tablespoons maple syrup
• 1 scoop vegan protein powder
• 1 tablespoon ground flaxseed
• 1 tablespoon chia seeds
• 2 tablespoons chopped nuts (optional)
• 2 tablespoons dried fruit (optional)
• Pinch of salt

Instructions

1. 1. Line a small square pan with parchment.
2. 2. In a bowl, combine oats, vegan protein powder, flaxseed, chia seeds, salt, and optional nuts/dried fruit.
3. 3. Gently heat almond butter with maple syrup until smooth; mix into the dry ingredients, adding a splash of water if needed to reach a sticky, packable consistency.
4. 4. Press firmly into the pan and refrigerate about 1 hour to set.
5. 5. Cut into 4 bars.

15. Vegan Banana Protein Muffins

Vegan Banana Protein Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup whole wheat flour
• 1/4 cup rolled oats
• 1/2 scoop vegan protein powder
• 2 ripe bananas, mashed
• 1/3 cup unsweetened applesauce
• 1/3 cup plant-based milk
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• Optional: 1/4 cup chopped walnuts or dairy-free chocolate chips

Instructions

1. 1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.
2. 2. Whisk together flour, oats, protein powder, baking powder, baking soda, and cinnamon.
3. 3. In another bowl, combine mashed bananas, applesauce, milk, and sugar.
4. 4. Mix wet and dry ingredients until just combined; fold in optional add-ins.
5. 5. Divide batter among muffin cups; bake 18–22 minutes until a toothpick comes out clean.
6. 6. Cool on a rack.

16. Tomato & Basil Lentil Chips

Tomato & Basil Lentil Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup red lentils, rinsed
• 1 1/2 cups water
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Instructions

1. 1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment.
2. 2. Cook lentils in water until very soft, about 12–15 minutes; drain well.
3. 3. In a blender or processor, blend lentils with tomato paste, olive oil, basil, salt, and pepper until smooth.
4. 4. Spread the mixture very thinly on parchment-lined sheets to form a thin layer; bake until crisp, 8–12 minutes, watching closely.
5. 5. Break into chips and let cool completely.

17. Sausage Cucumber Bites

Sausage Cucumber Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large cucumber
• 8 oz fully cooked sausage or 6–8 cocktail sausages
• 4 oz cream cheese, softened
• 1 tablespoon fresh dill or chives, chopped
• Salt and pepper to taste
• Optional: sliced pickled jalapeño or fresh herbs for garnish

Instructions

1. 1. Slice cucumber into rounds about 1/4 inch thick.
2. 2. Slice sausage into thin rounds.
3. 3. Mix cream cheese with chopped dill or chives and a pinch of salt and pepper.
4. 4. Top each cucumber round with a small dab of herbed cream cheese and place a sausage slice on top.
5. 5. Garnish as desired and arrange on a serving platter.

18. Salted Caramel Snickerdoodle Protein Bites

Salted Caramel Snickerdoodle Protein Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup vanilla protein powder
• 1/3 cup creamy peanut butter
• 1/4 cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• Cinnamon coating: 2 tablespoons coconut sugar and 1/2 teaspoon ground cinnamon
• Optional: 2 tablespoons chopped almonds for texture

Instructions

1. 1. In a large bowl, whisk together the oats, almond flour, protein powder, cinnamon, and salt.
2. 2. Stir in peanut butter, maple syrup, vanilla, and almond milk until a sticky dough forms.
3. 3. Fold in the optional almonds if using.
4. 4. Roll the dough into about 12 small balls.
5. 5. Toss each ball in the cinnamon coating until evenly coated.
6. 6. Chill for 20 minutes to set before serving.

19. Chocolate Chia Protein Pudding

Chocolate Chia Protein Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 tablespoons chia seeds
• 2 tablespoons unsweetened cocoa powder
• 1 scoop chocolate protein powder
• 1 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• Pinch salt

Instructions

1. 1. In a medium bowl, whisk cocoa powder with a small amount of almond milk to make a smooth paste.
2. 2. Stir in chia seeds, protein powder, remaining milk, yogurt, syrup, vanilla, and salt.
3. 3. Cover and refrigerate for at least 4 hours or overnight.
4. 4. Divide into 4 portions and top with berries or shaved chocolate if desired.

20. Pumpkin Chocolate Chip Protein Muffins

Pumpkin Chocolate Chip Protein Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup whole wheat flour
• 1/2 cup pumpkin puree
• 1/3 cup vanilla Greek yogurt
• 1/2 cup vanilla protein powder
• 1/4 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 large egg
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup mini chocolate chips
• Pinch salt

Instructions

1. 1. Preheat oven to 350F and prepare a 4 cup muffin tin.
2. 2. Whisk dry ingredients including flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. 3. In a separate bowl, mix pumpkin puree, yogurt, maple syrup, egg, and oil.
4. 4. Combine wet and dry until just combined; fold in chocolate chips.
5. 5. Bake 18–20 minutes; cool on a rack.

21. Cinnamon Swirl Protein Cake

Cinnamon Swirl Protein Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour
• 1/2 cup vanilla protein powder
• 2 large eggs
• 1/4 cup plain Greek yogurt
• 1/4 cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 tablespoon melted coconut oil
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Pinch salt
• Swirl topping: 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon

Instructions

1. 1. Preheat oven to 350F; grease an 8×4 inch loaf pan.
2. 2. Whisk dry ingredients including almond flour, protein powder, baking powder, cinnamon, and salt.
3. 3. In another bowl, whisk eggs, yogurt, almond milk, maple syrup, and melted coconut oil.
4. 4. Combine wet and dry until just combined; spoon into the pan.
5. 5. Swirl the cinnamon sugar topping into the batter with a few gentle swirls.
6. 6. Bake 25–30 minutes until a toothpick comes out clean; cool before slicing.

22. Healthiest Protein Brownies

Healthiest Protein Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘9’, ‘9 squares’]

These protein brownies are sweet, fudgy and soft. They have no added sugar, are high in protein, gluten-free, low-calorie, dairy-free and vegan.

Ingredients

• 4 ripe bananas (mashed)
• ¾ cup almond milk
• 2 tbsp cocoa powder
• 2 scoops protein powder
• 2 tbsp flaxseed powder
• 1 tsp baking powder

Instructions

1. Preheat the oven to 350F. Cover an 8’’x8’’ baking dish with parchment paper.
2. Pop bananas and almond milk into a blender and blend until one smooth texture.
3. Pour the mixture into a bowl and add in cocoa powder, protein powder, flaxseed powder and baking powder.
4. Combine all of the ingredients well to create smooth batter.
5. Transfer the batter into the baking sheet, level it out.
6. Bake in the oven for 30 minutes until fully baked.

23. Flourless Bread

Flourless Oatmeal Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 slices’]

This flourless bread is savory, filling, yummy and moist. This is by far the easiest gluten-free bread you’ll ever make. It’s also high in protein.

Ingredients

• 2 cup rolled oats
• ¼ tsp of salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 1/2 cup kefir
• 2 medium eggs
• 2 tsp apple cider vinegar
• Seeds

Instructions

1. Spray a loaf pan with olive oil. Preheat the oven to 350F
2. Pulse rolled oats in the food processor. Combine it with salt, baking soda, baking powder, pumpkin seeds, and sunflower seeds in a bowl.
3. Add in kefir, eggs, and apple cider vinegar and mix well.
4. Pour the batter into the loaf pan, level it out, sprinkle with seeds, and bake for 30-35 min in the oven.
5. Let it cool down before slicing it up.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.