All the gooeyness and crunch of a granola bar you want, without the guilt! This is my go-to recipe for any homemade energy or protein bars. This recipe was inspired by a local coffee shop in my hometown that makes similar bars. I was determined to make my own version to have around the house that was gluten free and cheap to make. I used almond flour as a base, but you can sub with coconut flour, or another grain free flour of your choice. For this recipe I stuck to a “fruit and seed” themed bar, with a mixture of pumpkin seeds, sunflower seeds, and dried cranberries. Pumpkin seeds pack in extra protein, magnesium and iron, while sunflower seeds add vitamin E and selenium. You can add hemp seeds, chia seeds, or any chopped nuts of your choosing if you’d like. Any dried fruit will do – just be careful of added sugars in some brands. I added coconut flakes as well (because coconut goes with everything), but you can omit the coconut, or add any other ingredients you have around the house! Enjoy 😊
Total time: 30 minutes
Servings: Approximately 6
Ingredients:
1 Cup almond flour
½ cup almond milk
2 tbsp. ground flaxseed
¼ cup shredded coconut
¼ cup dried fruit (I used cranberries)
¼ cup maple syrup
2 scoops Sunwarrior Vanilla Protein
1 tsp cinnamon
1 tsp vanilla extract
Directions:
1.) Heat oven to 350F.
2.) Combine all dry ingredients – almond flour, flaxseed, shredded coconut, seeds, dried fruit, protein powder, and cinnamon – in a bowl.
3.) Once all ingredients are together, mix in almond milk, maple syrup, and vanilla extract. Mix until all of the batter is wet and thoroughly combined.
4.) Line an 8x8 baking dish with parchment paper, and then evenly distribute the mixture.
5.) Cook in the oven for 20 minutes. Let cool, then cut into bars and enjoy! These bars can be stored for up to a week if refrigerated.
Traveling, or short on time? Here is my guide to protein bars on reading labels, what to look for, and some of my top picks.