Protein Granola Bars (Gluten-free, Nut-free)
User Reviews
5
Protein Granola Bars (Gluten-free, Nut-free)
Description
Protein Granola Bars (Gluten-free, Nut-free) use rolled oats and chia seeds as a hearty base, with protein powder enhancing nutritional content and cinnamon adding flavor depth. Sunflower butter and honey bind the mixture and enrich the taste with nutty and sweet notes. Mini chocolate chips contribute bursts of sweetness and texture throughout the bars.
The method involves mixing dry and wet ingredients separately before combining and pressing the batter into a greased pan. Baking at 350°F for 18 minutes produces bars with a golden edge and still-soft center, ensuring a chewy and tender texture. Cooling completely before slicing guarantees neat bars that retain shape.
These bars are versatile and can be stored in the refrigerator for up to a week or frozen for up to six months. They suit various dietary needs with substitutions like almond or coconut milk for dairy-free options and different nut or seed butters depending on preference and allergies.
Using standard measuring cups for protein powder ensures proper measurement. Check that all ingredients meet gluten and nut-free requirements when necessary.
Ingredients
- 2 cups rolled oats old fashioned
- ½ cup protein powder vanilla recommended
- 2 TB chia seeds
- 1 tsp ground cinnamon
- ¼ tsp table salt
- ⅓ cup sunflower butter
- ½ cup honey or maple syrup, pure
- ½ cup milk
- ½ cup mini chocolate chips
- 1 tsp vanilla extract pure
Instructions
- Preheat oven to 350F with rack on lower middle position. Grease an 8×8 baking pan and set aside.
- In a large bowl, combine the oats, protein powder, chia seeds, cinnamon, and salt. Whisk to combine.
- In another bowl, combine the sunflower butter, honey or maple syrup, milk, chocolate chips, and vanilla extract. Mix until incorporated.
- Pour mixture into the large bowl of dry ingredients. Stir and fold until fully combined. Using a rubber spatula, scrape the batter into the greased baking pan. Press evenly into pan, using firm pressure to compress the mixture into desired bar thickness.
- Bake 18 minutes, or until edges turn golden grown. Center should still be soft. Let cool in pan completely, and slice into bars. Wrap in airtight container, and store in fridge for 1 week.
Notes
- Sunflower butter can be swapped with any preferred nut or seed butter.
- For dairy-free versions, use almond or coconut milk instead of cow's milk.
- Measure protein powder with regular measuring cups, not scoops from the container.
- Freeze bars wrapped individually or in containers for up to six months for longer storage.
- Ensure all ingredient brands are certified gluten and nut-free if needed to avoid allergens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 209kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 18mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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