Vegan Protein Bars
Vegan protein bars are my answer to not wanting any milk products in my protein bars. You can make these healthy bars in around 20 minutes. It is best to leave the bars in the freezer overnight so you can cut them into bar size the next morning.
You can change the sweet liquid to what is your preference. I have had great bars using pure maple syrup from Vermont and raw honey. I do not have any Agave right now but that is another option.
If you want to take these with you to work or on a trip, you need to keep them as cool as possible. The bars are similar to a popsicle. The oats and almonds are excellent sources of protein as is the ground nut butter. I use organic steel cut oats in my recipe.
1 1/2 cups Organic Quick Oats
1/2 cup Shredded Coconut
1/2 cup Raisins (apricots, date chunks, cranberries, dried cherries )
1/2 cup Chocolate Chips
1/4 cup Almonds, Chopped
3 scoops Organic Brown Rice Protein Powder (chocolate or vanilla)
2 Tbsp Flax Seeds
2 Tbsp Chia Seeds
1 1/2 tsp Cinnamon
1 Ripe Banana (mashed)
1/2 cup Maple Syrup
1/2 cup Almond or Peanut Butter
1 tsp Vanilla Extract
Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.
Pour wet ingredients into dry, and mix well.
Spread mixture into 8×8 or 9×9 baking dish lined with plastic wrap or waxed paper. Press until flat.
Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.
Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.
Recently I put a 14 day supply in a container and then wrapped it in a plastic bag and put it in my checked luggage for a trip across the country. The aft cargo hold of Boeing 737 aircraft is not heated so the bars were still chilled even after driving 2 hours from the Charleston International Airport to my destination.
Makes 15 protein/granola bars.