food

DIY Protein Bars 3 Ways

Fuel your day with a variety of easy homemade protein bars with flavors like nut-free oat, tropical and quinoa!

food

DIY Protein Bars 3 Ways

Fuel your day with a variety of easy homemade protein bars with flavors like nut-free oat, tropical and quinoa!

Ingredients

  • 1 cup quinoa
  • 2 cup brown rice cereal
  • 1/2 cup raw unsalted cashews
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup vanilla protein powder
  • 1/4 cup coconut butter
  • 4 tablespoons honey
  • Pinch of sea salt

Steps

  1. In a saucepan on medium-low heat, combine coconut butter, honey, cocoa powder, protein powder, and salt. Turn off the heat, and stir in quinoa and cashews.
  2. Transfer to a parchment-lined baking dish and spread evenly. Set aside.
  3. Chill until firm.
  4. Slice into bars, and wrap individually with parchment paper. Store in fridge or freezer.

Ingredients

  • 2 cups brown rice cereal
  • 1/2 cup almond butter
  • 1/3 cup raw unsalted almonds, chopped
  • 1/4 cup pistachios, roughly chopped
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup dried papaya, diced
  • 1/4 cup dried pineapple, diced

Steps

  1. In a bowl, combine rice cereal, nuts, and coconut.
  2. Heat almond butter until melted. Pour over the mixture and stir. Stir in dried fruit.
  3. On a parchment-lined baking dish, spread the mixture evenly and chill until firm.
  4. Slice into bars and wrap with parchment. Store in fridge or freezer.

Ingredients

  • 1 1/2 cups dates, soaked, drained, and pitted
  • 2 cups rolled oats
  • 1/2 cup ground flax seed
  • 3/4 cup raw sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries

Steps

  1. In a processor, roughly grind oats and flax seed together. Set aside.
  2. Process dates until mostly smooth.
  3. Add the oat and flax seed mixture back into the processor and combine well.
  4. Transfer to a bowl.
  5. Stir in the sunflower seeds, pumpkin seeds, and dried cherries.
  6. Transfer to a parchment-lined rectangular baking dish, spread evenly, and chill until firm.
  7. Slice into bars, and wrap each bar separately with parchment paper and string. Store in fridge or freezer.