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My Favorite Chewy Protein Bar Recipe

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Ingredients
  

  • 1 1/2 cups rolled oats use gluten free if you want the recipe to be gluten free
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup mini chocolate chips can use regular but the mini ones distribute nicely in the bars
  • 1/3 cup gogi berries
  • 2 tablespoons ground flax
  • 1 tablespoon cinnamon
  • 1/2 cup vanilla or plain protein powder I used Usana Nutrimeal Free
  • 1/4 cup almond butter or any nut butter
  • 1/4 cup brown rice syrup or honey for a little more sweetness
  • 1/2 cup almond milk
  • 2 tablespoons melted coconut oil

Instructions
 

  • Mix dry ingredients in a medium sized bowl. Combine wet ingredients thoroughly in a separate bowl. Pour the wet mixture into your dry mixture and combine until everything is evenly distributed.
  • Pour into a 8x8 pan that you have sprayed with cooking spray or prepared with coconut oil. Bake at 350 degrees for 18-20 minutes (until edges are a light golden brown). Cool thoroughly and cut into squares. Store in an airtight container in the fridge for 5-7 days, or in the freezer for 1-3 months.
  • Note: I use the coconut oil in the recipe as a binder to keep the bars together. Coconut oil melts in the heat, so I keep the bars in the fridge just to make sure they don't fall apart. If you like to keep your bars on the counter and live in a hot climate, you might want to just leave the coconut oil out.