Protein Granola Bars With Kashi Golean

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READY IN: 50mins
SERVES: 12
YIELD: 12 bars
UNITS: US

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
  • 14
    teaspoon salt
  • 12
  • 14
    cup pepitas (hulled pumpkin seeds)
  • 14
    cup sliced almonds
  • 14
    cup nuts (chopped, I use soy nuts in a coffee grinder)
  • 12
  • 1 12
    cups Kashi Golean cereal (or other puffed grains)
  • 6
    ounces dried fruit
  • cooking spray
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DIRECTIONS

  • Put first 3 ingredients (up to 1/8 cup water) into a large mixing bowl.
  • Whisk in the next 8 ingredients (up to 1/4 teaspoon salt).
  • Set aside or put into fridge.
  • Preheat oven to 350 degrees.
  • 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.
  • Mix toasted ingredients, chopped fruit, GoLean cereal, and the mixture in the fridge thoroughly (easiest to do with your hands).
  • Grease either a cookie sheet or muffin pan with calorie-free cooking spray.
  • 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.
  • Reduce heat to 300 degrees.
  • Cook for 25 minutes.
  • Let cool and individually wrap for fridge or freezer.
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