Protein Granola Bars With Kashi Golean

Total Time
50mins
Prep 20 mins
Cook 30 mins

This is my compilation/adaptation of many granola bar recipes. I tried to make these low calorie and high protein, but non-splenda products (syrup and brown sugar) can be used. Any type of dried fruits can be used, but I highly recommend using cranberries, raisins, and dates. I want to attempt using a jam either on top or in the mixture, but I haven't tried yet. Let me know what you add/substitute so I can give it a try too. Recipezaar doesn't have all the ingredients in their database, so my calculations are: calories 171.4 per serving, protein 10 grams per serving.

Ingredients Nutrition

  • 12 cup sugar-free maple syrup (Splenda)
  • 2 egg whites
  • 18 cup water
  • 2 tablespoons strawberry jam (no sugar added)
  • 4 tablespoons peanut butter (or other nut butter)
  • 3 tablespoons vital wheat gluten
  • 13 cup protein powder
  • 2 tablespoons Splenda brown sugar blend (packed)
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 dash dried ginger
  • 14 teaspoon salt
  • 12 cup steel cut oats
  • 14 cup pepitas (hulled pumpkin seeds)
  • 14 cup sliced almonds
  • 14 cup nuts (chopped, I use soy nuts in a coffee grinder)
  • 12 cup wheat germ
  • 1 12 cups Kashi Golean cereal (or other puffed grains)
  • 6 ounces dried fruit
  • cooking spray

Directions

  1. Put first 3 ingredients (up to 1/8 cup water) into a large mixing bowl.
  2. Whisk in the next 8 ingredients (up to 1/4 teaspoon salt).
  3. Set aside or put into fridge.
  4. Preheat oven to 350 degrees.
  5. Put the next 5 ingredients (oats, pepitas, almonds, soy nuts, wheat germ) on a cookie sheet and toast in oven for 10 minutes, stir after 5 minutes.
  6. Mix toasted ingredients, chopped fruit, GoLean cereal, and the mixture in the fridge thoroughly (easiest to do with your hands).
  7. Grease either a cookie sheet or muffin pan with calorie-free cooking spray.
  8. Either hand-form mixture into 15 well compressed equal sized cakes and put onto the cookie sheet, or compress into 12 to 16 muffin tins.
  9. Reduce heat to 300 degrees.
  10. Cook for 25 minutes.
  11. Let cool and individually wrap for fridge or freezer.

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