No Bake Vanilla Almond Protein Granola Bars (Dairy Free, Gluten Free)
This protein granola bar recipe is very quick and easy. All you need to do is mix a few nutritious ingredients and press it into a pan. This recipe is gluten free, dairy free if you use vegan protein, and loaded with fiber and nutrients without the filler ingredients.
In a large bowl, mix all your dry ingredients.
*Images below are from my Chocolate Peanut Butter Protein Granola Bars recipe, so some ingredients are different.
Next add all wet ingredients to a small saucepan and melt on medium heat, mixing until smooth. You can also do this in the microwave to save on time, just warm in 30 second increments, stirring in between until smooth.
Add the wet to the dry and mix everything together, it will be sticky and should hold its shape.
Place wax or parchment paper in an 8x8 pan, then pack the bar mixture into the pan making sure it is flat and even on top.
Place in the fridge to set for about 30-45 minutes, then take them out and cut into 8-12 bars.
Cover in saran wrap and store in the fridge for about a week or in the freezer for a couple months.
1/2 cup puffed rice cereal
1/2 cup gluten free quick oats
1/4 cup hemp hearts
1/4 cup pepitas
1/4 cup chopped almonds
1/4 cup vanilla protein powder (I used vegan pea protein)
1/4 cup + 2 Tbsp almond PB2
1 Tbsp chia seeds
1 Tbsp ground flax seeds
1/8 tsp Himalayan pink salt
1/2 cup runny peanut butter
1/2 cup natural maple syrup or honey
1 Tbsp coconut oil
1 tsp vanilla
Measure out your dry ingredients and add them to a large bowl, stir everything together.
In a small saucepan, add your wet ingredients and turn the stove to medium heat. Warm the wet ingredients and stir it occasionally so that it does not burn to the bottom. It will start to look clumpy, this is when you will want to turn off the heat, take it off the burner and keep stirring until it looks smooth. You can also do this step in the microwave, heating the ingredients in 30 second increments and stirring in between until it is smooth. Don't over heat it though, it should only take about three 30 second intervals.
Now add the wet to the dry and stir everything together. It will be sticky and should hold its shape.
Lay some wax or parchment paper in the bottom of an 8x8 pan, then add the bar mixture and flatten it with a spatula. Make sure it is well packed and flat on top.
Place the pan in the fridge for 30-45 minutes to set, then take it out and cut it into 8-12 bars.
I like to wrap each bar individually in saran wrap and store in the fridge for a week or in the freezer for a couple months.