While on-the-go gluten free protein bars are a pantry staple, this is a great recipe to try when you have time on your hands to make some from scratch. 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.
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.
Line a baking sheet with parchment paper, leaving some overhang on either side for easy removal.
In a large bowl, combine puffed brown rice cereal, chia seeds, goji berries, dried cranberries, almonds, protein powder, cocoa powder and cinnamon with the cooled oats and pumpkin seed mixture.
In a medium pot over low/medium heat, combine coconut oil, coconut milk, almond butter, brown sugar, honey, blackstrap 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 chips.
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 or flake salt. Use a rolling pin to ensure the granola is even and the toppings stay in place. Place granola in the fridge to chill for about an hour until completely cooled.
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 you desire.
