Granola Protein Bars
- 1¼ cups old-fashioned rolled oats
- ½ cup slivered almonds
- ½ cup coarsely chopped raw cashews
- ½ cup brown rice syrup
- 1 tablespoon water
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 cup crisp brown rice cereal
- ½ cup vanilla protein powder
- 1 cup dried cherries, chopped
Instructions:
These bars have served me well on many long drives, are ideal for taking on a day hike, and make a compact airplane snack.
- Preheat the oven to 350°F. Spread the oats, almonds, and cashews on a rimmed baking sheet and bake until just barely toasted, about 10 minutes. Remove from the oven and let cool.
- Turn the heat down to 300°F. In a large mixing bowl, stir together the brown rice syrup, water, vanilla, cinnamon, and salt. Add the toasted oats and nuts, the rice cereal, and protein powder and stir until everything is coated. Stir in the cherries.
- Line an 8 by 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Dump the granola mixture in the center. Using a large spoon or your fingers, press the mixture down compactly (wetting the spoon or your fingers with warm water when they get sticky will help), being sure to push it all the way to the corners. Bake until the top is slightly toasted, 23 to 25 minutes.
- Remove from the oven and let cool completely. Pull them out by the parchment edges and cut eight bars of equal size.
- If you’re going to eat them later, wrap each bar individually in plastic wrap. They should keep fresh for about a week.