One of the reasons a granola bar isn’t a satisfying snack is due to their lack of protein.
Sara Forte, blogger at SproutedKitchen, came up with a tasty solution! Her granola protein bars aren’t PACKED with protein, but there’s enough in there to keep me full and fueled for at least 2 hours.
As she says in her cookbook (which I LOVE, thank you Rhelda), you can put whatever you want in these as long as the ratio of dry goods to rice syrup and water is the same.
GRANOLA PROTEIN BARS
Makes 12 bars
- 1 1/4 cups old fashioned rolled oats
- 1/2 cup slivered almonds
- 1/2 cup chopped raw cashews
- 1/2 cup brown rice syrup
- 1 tablespoon water
- 1 teaspoon pure vanilla
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 cup brown rice crisps (I use plain rice cakes broken up)
- 1/2 cup vanilla protein powder (whey, egg, or vegan)
- 1 cup dried cherries
- Parchment paper
1. Preheat oven to 350. Spread oats and nuts on a rimmed baking sheet and barely toast them in oven. About 10 minutes. Turn down head to 300.
2. In a large mixing bowl, stir together brown rice syrup, water, vanilla, cinnamon, and salt. Add toasted oats and nuts, rice cereal, and protein powered. Stir until everything is coated. Stir in cherries.
3. Line 8×8 baking sheet (I’ve used a rectangular one as well) with parchment paper. Make sure to leave excess paper on the sides. Dump granola mixture onto pan. Using a large spoon or your fingers, press the mixture down compactly (wetting the spoon or fingers with warm water when they get sticky), being sure to push it all the way to the corners. Bake until the top is slightly toasted, 23 to 25 minutes.
4. Remove from the oven and let cool in the pan. When totally cooled, pull them out by the parchment paper. Cut bars into equal size.
To store them, wrap them individually in plastic wrap. They will keep for about a week.