Plain and simple, you are going to love these super easy homemade granola protein bars... taking about 10 minutes to prep and about 20 minutes to bake!
Filled with fiber, protein and natural sweetness, you can easily adapt this recipe using your favorite mix-ins. These bars will definitely be my go-to for a healthy snack (or dessert) anytime I'm on the go or looking for something sweet.
Unlike traditional packaged granola or protein bars, these chewy and nutritious bars are wholesome and good for you! Made with real ingredients, chances are you have (or should have) these staples in your pantry!
They'll come in clutch for:
that mid-day crash hits and you need something to hold you over
breakfast on-the-go to go alongside a piece of fruit
dessert when you're craving something sweet but trying to avoid a sugar crash
basically, anytime a snack craving strikes
They're chewy, nutty and the perfect amount of sweetness to hit all the spots! Think baked oatmeal combined mixed with a brownie and cookie!
Easily adapt these bars to your preferences or food allergies. Here is what you need and some tips for replacements or add-ins:
Base: You can use either bananas, unsweetened apple sauce or pumpkin puree as the base of these bars. If using bananas, make sure the bananas are super ripe and at room temperature. You can mash with a fork or a hand mixer to make them pureed. If you aren't a fan of banana, use 1 cup of unsweetened applesauce or pumpkin of puree.
Peanut butter: Don't even think about using JIF or Skippy here, natural nut butter will be the most nutritious and not loaded with added preservatives or sugars. You can be easily replace peanut butter with any natural nut butter such as almond or cashew butter. If you have a nut allergy, sunflower seed butter will work wonderfully. Creamy or chunky is your preference.
Maple syrup: Any liquid sweetener will work such as honey or agave, but there's something about pure maple syrup and the saltiness of peanut butter and creaminess of banana that makes it a home run.
Coconut oil: Melt the coconut oil first so it blends well and doesn't solidify in the mixture. This adds moisture and chewiness to the bar.
Rolled oats: I use gluten free old fashioned rolled oats, but if you aren't gluten-free, you can use any old fashioned rolled oat. Be sure to not use the quick-cook version of oats to get the most fiber out of these and to avoid drying them out.
Protein powder: Of course, adding some protein powder will make these treats more satisfying, but totally optional. You can use plain, unflavored collagen protein powder or a vanilla or chocolate based protein. Brands I recommend would be Nuzest Clean Lean Protein, Naked Nutrition, or a pea or hemp protein powder.
Chia seeds: Optional add-in, but I love the crunch and added fiber chia seeds add to these bars. They will also help to set the bars to be more firm.
Coconut flakes: Optional add-in, but will add some more texture and nuttiness to the bar, along with healthy fats to keep you satisfied, longer.
Chocolate chips: Totally optional. If you're watching your refined-sugar intake, I would skip traditional chocolate chips and replace with raw cocoa nibs or use unsweetened chocolate chips. Of course, if this is primarily a breakfast option, I would skip these completely and opt for unsweetened and unsulfured dried fruit such as rasins, raw nuts and/or coconut flakes.
Flax meal: If you don't have flax meal at home, you can skip it, but this tasteless add-in will provide you with even more fiber and goodness.
Add-in ideas: Totally customizable. Depending on your mood or tastebuds, create your own bars each time you bake these.
coconut flakes, unsweetened
raw almonds, chopped
raw walnuts, chopped
unsweetened, unsulfured dried fruit such as raisins or figs
freeze-fried fruit such as blueberries or raspberries
cocoa nibs
These bars are totally vegan if you opt for pure cocoa nibs or dairy-free chocolate chips (such as Enjoy Life brand).
How to Store:
Once the bars completely cool (about 30 to 60 minutes), slice them into pieces and place in an airtight container. You can store the bars in the refrigerator or at room temperature, if you prefer. Either way, they will last about 3 to 4 days room temperature or up to 6 days in the fridge.
Alternatively, you can individually wrap each bar in Saran Wrap and place in an airtight container to freeze them. You can defrost them in the refrigerator overnight or reheat them quickly in the microwave for about 30 to 60 seconds.
However you make them, I'm sure you and the whole house will enjoy these bars that are not only delicious, but also so good for you!
Yields10 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients:
2cupsunsweetened applesauce, pumpkin puree or 2 ripe bananas, mashed
½cupnatural peanut butter (you can sub with any other nut butter)
⅓cuppure maple syrup (or sub with honey or agave)
½cupcoconut oil (melted)
½tsppure vanilla extract
2cupsrolled oats (not instant oats)
2tbspprotein powder (collagen powder, pea protein or any other protein you wish, optional)
½cupunsweetened coconut flakes (optional)
½cupunsweetened cocoa nibs or chocolate chips of choice (optional)
2tbspchia seeds
2tbspflax meal
1tspground cinnamon
¼tspsea salt
¼cupraw nuts, chopped (or any nuts you prefer)
Directions:
1
Preheat the oven to 350Āŗ and line an 8x8 baking dish with parchment paper.
2
Place base (applesauce, pumpkin puree or mashed bananas) in a large mixing bowl. Add peanut butter (or nut butter), maple syrup (or honey), melted coconut oil, and vanilla extract.
3
Add rolled oats, collagen or protein powder (if using), cinnamon, salt, chia seeds and other additions such as coconut flakes and nuts (if using); stir to combine.
4
Pour mixture into prepared baking dish and transfer to the oven. Bake for about 22-25 minutes, or until set. Remove from the oven and let cool in the pan for about 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.
5
Once cooled, slice into 10 bars. You can also bake a little longer and once cooled crumble and use as a granola on top of yogurt bowls. Store in an airtight container and keep room temperature or in the refrigerator to stay fresher.
xoxo,
Brooke
Ingredients
2cupsunsweetened applesauce, pumpkin puree or 2 ripe bananas, mashed
½cupnatural peanut butter (you can sub with any other nut butter)
⅓cuppure maple syrup (or sub with honey or agave)
½cupcoconut oil (melted)
½tsppure vanilla extract
2cupsrolled oats (not instant oats)
2tbspprotein powder (collagen powder, pea protein or any other protein you wish, optional)
½cupunsweetened coconut flakes (optional)
½cupunsweetened cocoa nibs or chocolate chips of choice (optional)
2tbspchia seeds
2tbspflax meal
1tspground cinnamon
¼tspsea salt
¼cupraw nuts, chopped (or any nuts you prefer)
Directions
1
Preheat the oven to 350Āŗ and line an 8x8 baking dish with parchment paper.
2
Place base (applesauce, pumpkin puree or mashed bananas) in a large mixing bowl. Add peanut butter (or nut butter), maple syrup (or honey), melted coconut oil, and vanilla extract.
3
Add rolled oats, collagen or protein powder (if using), cinnamon, salt, chia seeds and other additions such as coconut flakes and nuts (if using); stir to combine.
4
Pour mixture into prepared baking dish and transfer to the oven. Bake for about 22-25 minutes, or until set. Remove from the oven and let cool in the pan for about 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.
5
Once cooled, slice into 10 bars. You can also bake a little longer and once cooled crumble and use as a granola on top of yogurt bowls. Store in an airtight container and keep room temperature or in the refrigerator to stay fresher.
I am passionate about motivating others to find balance of the body, mind and soul. I help women find their inner strength which will allow them to achieve any fitness goal.
