Cranberry Almond Protein Bars

Cranberry Almond Protein Bars takes around 30 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 9g of protein, 22g of fat, and a total of 343 calories. For $1.18 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up almonds, puffed rice cereal, dried cranberries, and a few other things to make it today. Many people made this recipe, and 1685 would say it hit the spot. It is brought to you by Gimme Some Oven. It works well as an affordable side dish. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. With a spoonacular score of 70%, this dish is solid. Similar recipes are Almond Joy Protein Bars, no bake almond fudge protein bars, and Healthy Almond Joy Protein Bars.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line an 8 x 8 baking dish with parchment paper. Set aside. In a large mixing bowl, add almonds, puffed rice cereal, cranberries, coconut, and hemp seeds (if using), and toss to combine. Set aside. Stir brown rice syrup, honey and vanilla together in a small saucepan. Heat over medium-high heat until boiling, stirring occasionally. Then let the sauce boil for 4-5 minutes, or until it reaches about 260 degrees, stirring occasionally. (The sauce will bubble up quite a bit, so keep an eye on it.) Once its ready, pour it evenly over the almond mixture and very quickly stir the mixture until it is evenly coated with the sauce. It hardens quickly, so youll need to move fast! Quickly transfer the mixture to the lined baking dish, and press it firmly into the dish in an even layer. (I used the bottom of a measuring cup to help press the mixture down into the pan.) Let the bars cool for 30 minutes or until they reach room temperature. (You can speed up this process a bit by placing them in the refrigerator if youd like.) Then carefully lift up the parchment paper from the baking dish and transfer it (with the bars) to a cutting board. Cut the bars into your desired shapes and sizes. Then place in a sealed container and store at room temperature until ready to eat. The bars will last up to 10 days. Or if you freeze them, they will last up to 3 months.

 

Step by step:

1. Line an 8 x 8 baking dish with parchment paper. Set aside.

2. In a large mixing bowl, add almonds, puffed rice cereal, cranberries, coconut, and hemp seeds (if using), and toss to combine. Set aside.

3. Stir brown rice syrup, honey and vanilla together in a small saucepan.

4. Heat over medium-high heat until boiling, stirring occasionally. Then let the sauce boil for 4-5 minutes, or until it reaches about 260 degrees, stirring occasionally. (The sauce will bubble up quite a bit, so keep an eye on it.) Once its ready, pour it evenly over the almond mixture and very quickly stir the mixture until it is evenly coated with the sauce. It hardens quickly, so youll need to move fast!

5. Quickly transfer the mixture to the lined baking dish, and press it firmly into the dish in an even layer. (I used the bottom of a measuring cup to help press the mixture down into the pan.)

6. Let the bars cool for 30 minutes or until they reach room temperature. (You can speed up this process a bit by placing them in the refrigerator if youd like.) Then carefully lift up the parchment paper from the baking dish and transfer it (with the bars) to a cutting board.

7. Cut the bars into your desired shapes and sizes. Then place in a sealed container and store at room temperature until ready to eat.

8. The bars will last up to 10 days. Or if you freeze them, they will last up to 3 months.

Nutrition Information:

covered percent of daily need