Unless you work at Google, I'm going to guess that your office snack situation is far from ideal, from a health standpoint. After all, bags on bags of chips, candy and cookies do not a healthy body make.

And while I'm not knocking the protein and granola bars you can buy at the grocery store, a lot of times they're packed with extra ingredients that you can't pronounce, or they use extra sugar to make them taste better (okay, maybe I am knocking them a little). Not to mention, a snack bar a day can get pricey.

That's why these DIY options are such life-savers. You can prep each granola bar, snack bar and protein bar recipes in 15 minutes or less. Even better: Most of them don't require firing up the oven.

Hate cooking? This recipe is for you. Simply mix together the ingredients and form them into gooey, sweet, protein-packed balls that are easy to grab and go.

Time to prep: 15 minutes

Ingredients:
1 cup dry oatmeal
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup chocolate chips or cacao nibs
1/3 cup honey or agave nectar
1 tablespoon chia seeds
1 teaspoon vanilla extract

Directions:
Stir all ingredients in a bowl until well combined. Cover and let chill in the refrigerator for 10 to 15 minutes. Roll mixture into balls 1-inch in diameter. Store in an airtight container and keep refrigerated for up to a week.

Recipe via Gimme Some Oven

This gluten-free, vegan, dairy-free, egg-free recipe is decidedly not flavor-free. If you have an aversion to peanuts, you can substitute sunflower butter.

Time to prep: 5 minutes

Ingredients:
1/2 cup peanut butter
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup quinoa flakes or gluten-free quick oats
1/3 cup unsweetened flaked coconut
2 tablespoons mini chocolate chips (for a dairy-free, soy-free option try Enjoy Life Chocolate Chips)

Directions:
Mix together the nut butter, maple syrup, vanilla and cinnamon. Fold in the rest of the ingredients, and stir until well combined. Press the mixture evenly into a 4- by 8-inch loaf pan lined with parchment paper, and chill in the refrigerator for two hours. Slice into bars.

Recipe via Delicious as It Looks

Sweet treats aren't for everyone. For savory snack-lovers, this recipe is just what your repertoire needs. Sea salt, cumin and chili flakes add a nice kick that's tempered with oats and almonds.

Time to prep: 15 minutes

Ingredients:
1-1/2 cups rolled oats
1 cup milk
1 teaspoon sea salt
2 tablespoons dried oregano
2 tablespoons ground flax seeds
1 teaspoon cumin seeds
1/2 teaspoon chili flakes
1/4 cup sun dried tomatoes, finely chopped
1/4 cup Kalamata olives, pitted and finely chopped
1/4 cup almonds, roughly chopped

Directions:
Preheat oven to 350 F. Line an 8-inch square sheet with parchment paper. Combine oats, salt, herbs, spices and ground flax, then add milk and let it soak for 10 minutes. Mix in the remainder of the ingredients. Evenly pour the mixture into the sheet, and bake for 30 to 35 minutes. Let cool on a wire rack, then cut into bars. Store in the refrigerator for up to three days.

Recipe via Anja's Food for Thought

Though these look complicated, they can be prepped in 15 minutes or less (scout's honor). They're packed with superfoods, like buckwheat and chia seeds, but will satisfy your sweet tooth, thanks to dark chocolate and creamy almond butter.

Time to prep: 15 minutes

Ingredients:
1 cup raw buckwheat
1 cup roasted pistachios
1 cup unsweetened coconut flakes
1 cup sliced almonds
1/2 cup chia seeds
1/2 cup cocoa nibs
1/2 cup hemp seeds
1 cup + 1 heaping tablespoon creamy almond butter, divided
1 cup honey
1/2 cup coconut sugar
3 cups dark chocolate chips

Directions:
Grease a 9- by 13-inch baking dish with coconut oil. Combine the buckwheat, pistachios, coconut, almonds, chia seeds, cocoa nibs and hemp seeds. Add one cup of almond butter, honey and coconut sugar in a large saucepan, and heat over medium heat, stirring often, until smooth. Remove from heat and add the nut and seed mixture, stirring quickly. Press into the prepared pan.

Melt the chocolate chips with the remaining almond butter in the microwave. Stir every 30 seconds until smooth. Spread over the bars, and place in the fridge for one to two hours. Cut into bars.

Recipe via Half Baked Harvest