Cranberry Almond Protein Bars
- Yield 8
- Prep 25 minutes
- Cook 5 minutes
- Total 30 minutes
Cranberry Almond Protein Bars is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 cups Blue Diamond Almonds (I used Blue Diamond Oven Roasted Sea Salt Almonds*)
- 2/3 cup puffed rice cereal**
- 2/3 cup dried cranberries
- 1/2 cup unsweetened coconut flakes
- 1 heaping tablespoon hemp seeds (optional)
- 1/3 cup brown rice syrup
- 2 tablespoons honey
- 1 teaspoon vanilla extract, store-bought or homemade
Method
Line an 8 x 8 baking dish with parchment paper. Keep nearby.
In a large mixing bowl, add almonds, puffed rice cereal, cranberries, coconut, and hemp seeds (if using), and toss to combine. Keep nearby.
Whisk brown rice syrup, honey and vanilla together in a small saucepan. Warm over medium-a hot burner 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 it’s 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 you’ll need to move fast!
Quickly move the mixture to the lined baking dish, and press it firmly into the dish in an even layer. (the cook 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 you’d like.) Then carefully lift up the parchment paper from the baking dish and move it (with the bars) to a cutting board. Slice the bars into your desired sh
The bars will last up to 10 days. Or if you freeze them, they will last up to 3 months.
