No-Bake Trail Mix Protein Bars (Gluten-free)
Looking for a homemade granola bar with less sugar and more protein? My no-bake trail mix protein bars are exactly what you're looking for! They are easy-to-make, vegan and gluten-free, too.
Servings: 7 bars
Equipment
- 9x5 inch loaf pan
Ingredients
- 2/3 cup peanut butter powder (e.g., PB2 or PBFit; see notes for using alternatives)
- 1/2 cup nondairy milk (e.g., oat milk, soy milk, almond milk)
- 3 tablespoons pure maple syrup (see notes for options)
- 1 teaspoon vanilla extract
- large pinch salt
- 1/3 cup chopped nuts or seeds (e.g., walnuts, pecans, sunflower seed kernels, pepitas, almonds, hemp hearts, divided)
- 1/3 cup chopped dried fruit (e.g., dried cherries, raisins, dried apricots, figs, divided)
- 3/4 cup quick-cooking oats (see note if using old-fashioned oats; use certified GF oats, as needed)
- 1/3 cup crisp rice cereal (see notes for options)
- 2 tablespoons miniature semisweet chocolate chips (see notes for options)
Instructions
- Line a 9x5-inch loaf pan with parchment paper. Lightly spray or grease exposed sides.
- In a large bowl, stir together the peanut butter powder, milk, maple syrup, vanilla and salt until blended and smooth.
- Set aside HALF of the nuts/seed and 2 TABLESPOONS of the dried fruit; add the remaining nuts/seeds and dried fruit, as well as the oats and crisp grain cereal to the bowl. Stir until well blended (mixture will be stiff). Scrape dough into prepared pan.
- Loosely press dough into an even layer in pan. Evenly sprinkle with top of the dough with the chocolate chips, reserved nuts/seeds, and reserved fruit. Very firmly tamp mixture into pan (use a second loaf pan or a measuring cup to do this).
- Loosely cover with plastic wrap and refrigerate for at least 4 hours.
- Use paper liner to remove bars from pan. Cut crosswise into 7 equal bars.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 6 months. (Note: they will keep at room temperature for the day, but do not leave in an especially warm area or they will not hold together)
Peanut Butter/Nut Butter/Seed Butter Option: If desired, substitute 1/2 cup of creamy peanut butter, or other nut/seed butter (e.g., sunflower seed butter, tahini, cashew butter, almond butter) in place of the peanut butter powder & milk.
Sweeteners: An equal amount of agave nectar or brown rice syrup can be used in place of the maple syrup. If not strictly vegan, feel free to use an equal amount of honey in place of the maple syrup.
Oats: Quick-cooking rolled oats work best in this recipe; they are the same as old fashioned oats, but they have been roughly chopped (that's why they cook faster). If you have old-fashioned oats, simply place them in a food processor and pulse 1-3 times to coarsely chop the oats.
Miniature Chocolate Chip Options: 2 tablespoons of regular chocolate chips, chopped, or chopped dark chocolate, can be used in place of the miniature chocolate chips.
Crisp Rice Cereal Options: other crisp grain cereals, such as crisp quinoa cereal or popped amaranth, can be used in place of the crisp rice cereal.
Nutrition
Serving: 1bar | Calories: 145kcal | Carbohydrates: 20.1g | Protein: 6.3g | Fat: 5.2g | Saturated Fat: 1g | Sodium: 100mg | Fiber: 2.9g | Sugar: 10.3g