Ingredients
2 cups rolled oats
1/2 cup almond butter
1/3 cup maple syrup
1/2 cup coconut oil, melted
1 tsp vanilla extract
1 large egg
1 cup protein powder (vanilla or unflavored)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dried cranberries (unsweetened recommended)
Instructions
Preheat oven to 350°F (180°C)
Line an 8×8-inch baking pan with parchment paper
In a large bowl, mix rolled oats, protein powder, baking powder, and salt
Add almond butter, melted coconut oil, maple syrup, and egg to the dry ingredients. Stir until a thick dough forms (may need hands)
Press half the dough into the prepared pan as the base. Spread remaining dough over the top and gently press to compress
Top with remaining cranberries if desired
Bake for 25 minutes or until golden and firm around edges
Cool completely before cutting into 12 bars
Store in an airtight container at room temperature for up to 5 days
Notes
For extra crunch, stir in a handful of chopped halal-safe nuts or seeds
If dough is too sticky, refrigerate for 15 minutes before pressing
Bars freeze well for up to 2 months
Adjust sweetener to taste – reduce maple syrup for less sugar
Use a bench scraper to cut bars cleanly
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 30mg