Cranberry Almond Protein Bars

Cranberry Almond Protein Bars takes around 30 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 9g of protein, 22g of fat, and a total of 343 calories. For $1.18 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up almonds, puffed rice cereal, dried cranberries, and a few other things to make it today. Many people made this recipe, and 1685 would say it hit the spot. It is brought to you by Gimme Some Oven. It works well as an affordable side dish. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. With a spoonacular score of 70%, this dish is solid. Similar recipes are Almond Joy Protein Bars, no bake almond fudge protein bars, and Healthy Almond Joy Protein Bars.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 5 minutes

 

Ingredients:

2 cups Blue Diamond Almonds (I used Blue Diamond Oven Roasted Sea Salt Almonds*)

1/3 cup brown rice syrup

2/3 cup dried cranberries

1 heaping tablespoon hemp seeds (optional)

2 tablespoons honey

2/3 cup puffed rice cereal**

1/2 cup unsweetened coconut flakes

1 teaspoon vanilla extract, store-bought or homemade

Equipment:

baking paper

baking pan

mixing bowl

sauce pan

measuring cup

cutting board

Cooking instruction summary:

Line an 8 x 8 baking dish with parchment paper. Set aside. In a large mixing bowl, add almonds, puffed rice cereal, cranberries, coconut, and hemp seeds (if using), and toss to combine. Set aside. Stir brown rice syrup, honey and vanilla together in a small saucepan. Heat over medium-high heat until boiling, stirring occasionally. Then let the sauce boil for 4-5 minutes, or until it reaches about 260 degrees, stirring occasionally. (The sauce will bubble up quite a bit, so keep an eye on it.) Once its ready, pour it evenly over the almond mixture and very quickly stir the mixture until it is evenly coated with the sauce. It hardens quickly, so youll need to move fast! Quickly transfer the mixture to the lined baking dish, and press it firmly into the dish in an even layer. (I used the bottom of a measuring cup to help press the mixture down into the pan.) Let the bars cool for 30 minutes or until they reach room temperature. (You can speed up this process a bit by placing them in the refrigerator if youd like.) Then carefully lift up the parchment paper from the baking dish and transfer it (with the bars) to a cutting board. Cut the bars into your desired shapes and sizes. Then place in a sealed container and store at room temperature until ready to eat. The bars will last up to 10 days. Or if you freeze them, they will last up to 3 months.

 

Step by step:


1. Line an 8 x 8 baking dish with parchment paper. Set aside.

2. In a large mixing bowl, add almonds, puffed rice cereal, cranberries, coconut, and hemp seeds (if using), and toss to combine. Set aside.

3. Stir brown rice syrup, honey and vanilla together in a small saucepan.

4. Heat over medium-high heat until boiling, stirring occasionally. Then let the sauce boil for 4-5 minutes, or until it reaches about 260 degrees, stirring occasionally. (The sauce will bubble up quite a bit, so keep an eye on it.) Once its ready, pour it evenly over the almond mixture and very quickly stir the mixture until it is evenly coated with the sauce. It hardens quickly, so youll need to move fast!

5. Quickly transfer the mixture to the lined baking dish, and press it firmly into the dish in an even layer. (I used the bottom of a measuring cup to help press the mixture down into the pan.)

6. Let the bars cool for 30 minutes or until they reach room temperature. (You can speed up this process a bit by placing them in the refrigerator if youd like.) Then carefully lift up the parchment paper from the baking dish and transfer it (with the bars) to a cutting board.

7. Cut the bars into your desired shapes and sizes. Then place in a sealed container and store at room temperature until ready to eat.

8. The bars will last up to 10 days. Or if you freeze them, they will last up to 3 months.


Nutrition Information:

Quickview
343k Calories
9g Protein
22g Total Fat
33g Carbs
10% Health Score
Limit These
Calories
343k
17%

Fat
22g
34%

  Saturated Fat
4g
28%

Carbohydrates
33g
11%

  Sugar
21g
24%

Cholesterol
0.0mg
0%

Sodium
13mg
1%

Get Enough Of These
Protein
9g
18%

Vitamin E
9mg
63%

Manganese
0.99mg
50%

Magnesium
101mg
25%

Fiber
5g
24%

Vitamin B2
0.38mg
22%

Phosphorus
207mg
21%

Copper
0.41mg
21%

Calcium
109mg
11%

Iron
1mg
10%

Zinc
1mg
8%

Potassium
290mg
8%

Vitamin B3
1mg
7%

Vitamin B1
0.09mg
6%

Folate
20µg
5%

Vitamin B6
0.07mg
4%

Selenium
2µg
3%

Vitamin B5
0.24mg
2%

covered percent of daily need
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