Description
Indulge in homemade goodness with these strawberries and cream granola protein bars! Packed with nutritious ingredients and bursting with flavor, these bars are perfect for snacking on the go. Easy to make and store, they're a delicious way to stay fueled throughout the day.
Ingredients
Scale
230g Rolled oats
30g (3 tbsp) Whole flax seed
55g Brown sugar
55g Coconut oil
60ml (1/4 cup) Agave syrup
38g (6 tbsp) Vanilla-flavoured pea protein
2g (1/4 tsp) Salt
Instructions
- Preheat oven to 350° F/180 C. Line a baking sheet with parchment. Line an 8” x 8”/20cm x 20cm square pan with 2 crossing sheets of parchment.
- Spread the oats in an even layer on large baking sheet. Bake for 5 minutes. Stir to redistribute and bake for a further 5-7 minutes until lightly toasted.
- In a saucepan, combine coconut oil, brown sugar, agave, and salt over medium heat. Stir until the sugar is dissolved.
- Bring to a boil and cook for 2 minutes undisturbed. Remove from heat.
- Combine the toasted oats, freeze dried strawberries, and flax seeds in a large bowl.
- Once the sugar mixture has stopped bubbling, stir in the protein powder until smooth.
- Pour syrup over oat mix. Stir until everything is sticky and coated.
- Press into lined square baking pan. Use a spatula (sugar mix will still be hot) to press down and compact all the mix together into an even layer.
- Loosely cover (so that some steam can escape) and chill in the fridge for at least 2 hours.
- Cut into 10 pieces and store wrapped in parchment or in an airtight container. Will keep at room temperature for 3 days or in the fridge for up to 1 week.
