When the thermostat in the oven goes and you burn what potentially would have been an epic batch of baked carrot cake style granola bars emerge 100% cremated, black as a Winter nights sky… I’m actually not being overly dramatic I’m just endeavouring to be poetic.
I got over the burnt bars pretty quick and within minutes had them in the bin and made a plan B which for ones didn’t involve actually making an alternative recipe but rather a last minute dash to the cinema because that was what I needed that particular night, it was a sign. In the past recipe testing came first, and not just first but pretty took up all my time. It was a hobby that consumed me. I constantly created recipes and content, the vast majority of which never got shared. It was very much a case of quantity over quality. Needless to say I’ve learned my lesson and I’ve found my happy balance of recipe testing, consuming, shooting and actually doing all the other fun social activities that life has to offer.
These bars came to fruition because I wanted a snack for the week ahead and although I can’t do whey protein in massive volumes a little bit here and there is a o k. The Vanilla Whey Protein adds an extra touch of sweetness which my sweet calling tooth would never pass up.
Chewy, thick, satisfying, wholesome, and wonderfully oaty. The perfect no bake granola, bound with coconut and cashew butter and the super sticky wonderfulness of brown rice syrup. It’s a must, mainly because I can’t do honey in large quantities (High FODMAP), but also because I do actually think it’s stickier and adds a different dimension of flavour without over powering all of the other ingredients.
Go on give these a whirl…they’re totally fool proof and you can switch them up by using peanut or almond butter, subbing out some seeds for chocolate chips or going all out with some mini smarties sprinkled over the top.
No Bake Chunky Protein Granola BarsPrint Recipe
- 210g rolled jumbo oats
- 50g oat flour
- 50g pumpkin seeds
- 50g sunflower seeds
- 60g dried cranberries
- 30g Pulsin Vanilla Whey Protein
- 100g smooth Meridian Foods cashew butter
- 50g coconut butter, melted
- 125g brown rice syrup
- 2 tsp vanilla extract
- Pinch of Pink Himalayan Rock Salt
Mix together oats through to cranberries in a large bowl.
In a separate bowl mix together whey protein through to salt.
Add wet to dry.
Transfer mixture to a lined 8 inch square tin.
Spread evenly using the back of spoon, smooth over the surface and pack down. Place in the fridge to firm up for at least 4 hours or overnight.
Slice into 10 hunky bars and store in the fridge in seal tight container for up to two weeks or freezer for up to one month.