Protein Packed No-Bake Granola Bars

A delicious snack that is full of subtle mocha flavor with the sweet-tartness of Goji berries and dried cranberries, alongside the nutty crunch of almonds and pumpkin seeds. These no-bake protein granola bars are a light, guilt free snack that will satisfy both your salty and sweet cravings.

Recipe courtesy of Jenna Verroi from The Nosh Life.

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Servings 12-24bars
Prep Time 10-15minutes
Passive Time 1hour
Submitted By Recipe courtesy of Jenna Verroi from The Nosh Life
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12-24bars
Prep Time 10-15minutes
Passive Time 1hour
Submitted By Recipe courtesy of Jenna Verroi from The Nosh Life
Share this Recipe
Share this Recipe
Instructions
  1. Preheat the oven to 350˚F. Spread the rolled and steel cut oats and pumpkin seeds out on an unlined baking sheet and toast them in the oven for 10 minutes - Just until they start to turn golden and fragrant. Remove from the oven and set aside to cool.
  2. Line a baking sheet with parchment paper - leaving some overhang on either side for easy removal.
  3. In a large bowl, combine puffed brown rice cereal, chia seeds, goji berries, dried cranberries, almonds, protein powder, and a touch of cinnamon with the cooled oats and pumpkin seed mixture.
  4. In a medium pot over low/medium heat, combine coconut oil, coconut milk, almond butter, brown sugar, honey, black strap molasses, and instant coffee. Heat gently until sugar has dissolved then bring to a boil and allow to bubble for a minute. Remove mixture from heat and stir in the salt and cinnamon. Pour over oat/puffed rice mixture and stir until well combined. Allow mixture to cool for 8-10 minutes then fold in chocolate morsels.
  5. Spread granola mixture in an even layer on the lined baking sheet, packing it down firmly with spatula. Sprinkle with additional pumpkin seeds, goji berries and sea salt or flake salt. Use a rolling pin to ensure an even layer of granola, and that toppings stay in place. Place granola in the fridge to chill for about an hour until completely cooled.
  6. Remove granola from baking sheet, using the overhanging parchment paper to lift the slab. Cut into bars using a large serrated knife. The slab will make 12 - 24 granola bars depending on the size that you desire.
Recipe Notes

Granola bars will keep in an airtight container for a couple of weeks or up to a month in the refrigerator.

These bars are completely customize-able! Add dried blueberries, apricots, raisins and more! Anything that delights your taste-buds is fair game.

Flake salt adds a nice punch to the top of these bars. You can substitute flake salt for any course salt.

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