Easy-Peasy Oat Bars with Plant Protein•
Posted on August 17 2020
This recipe was developed by healthy food blogger Elizabeth, better known as @vancouverwithlove. Check out her Instagram and blog for beautiful, healthful and vibrant gluten-free, plant-based recipes to make over and over again!
I tweaked this a tiny bit by swapping out the dried cranberries (not popular in my house, no idea why?) for dairy-free chocolate chips, which are always a hit around here. But feel free to make them your own! Also, you can leave out the pecans if you want to make them school-friendly. Only 9 ingredients too!
Easy-Peasy Oat Bars with Plant Protein
2 cups rolled GF oats (I like @bobsredmill)
1-2 scoops Niyama Organic Plant Protein powder in Vanilla or Chocolate – either will work but we used Vanilla
1/4 cup melted coconut oil
3 TBSP maple syrup
1/3 cup shelled pumpkin seeds (or pepitas)
¼ cup pecan pieces (optional)
1/3 cup chocolate chips (dairy-free if vegan)
Pinch of sea salt
Blend oats in a high-speed blender until they are the texture of flour. This helps the bars stick together.
In a large bowl, combine the oats and protein powder, then mix in the rest of the ingredients to form a dough. If too crumbly and not holding together, add a bit of water – 1 TBSp at a time until it holds in a dry ball.
Line a rectangular storage container with parchment or oil with coconut oil and press the dough firmly into the container. Then cut with a knife into 6 even rectangles and put into the fridge for at least 30 minutes, an hour is better
Remove from fridge, snap the bars apart and serve. Store uneaten bars in fridge or freezer.
These will store in an airtight container in the fridge for 3-4 days, or in the freezer for a couple weeks.
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