Peanut Butter Chocolate Protein Granola Bars
Ingredients
-
1
cup
packed dates, pitted
-
¼
cup
honey or maple syrup (or agave for vegan option)
-
¼
cup
creamy natural peanut butter or almond butter
-
1
cup
roasted unsalted almonds, loosely chopped
-
1 ½
cups
rolled oats (gluten free for GF eaters)
-
½
cup
grass-fed collagen
-
2
tablespoons
grass-fed collagen
-
¼
cup
mini chocolate chips
Instructions
- Optional: Toast the oats in a 350º oven for about 15 minutes until slightly golden brown.
- Process the dates in a food processor until they form a dough-like consistency.
- In a bowl, combine the oats, almonds, and processed dates.
- In a small saucepan over low heat, warm the maple syrup and peanut butter until smooth, then stir in the gelatin powder.
- Pour the warm mixture over the oat mixture and mix thoroughly, ensuring the dates are evenly distributed.
- Stir in the mini chocolate chips.
- Transfer the mixture to an 8x8 dish lined with parchment paper, pressing it down until uniformly flattened.
- Cover and let it set in the fridge or freezer for 15-20 minutes to harden.
- Remove from the pan and chop into 10 even bars.
- Store in an airtight container for a few days or in the freezer for longer storage.
Nutrition Facts (estimated)
Servings
10
Calories
306
Total fat
12g
Total carbohydrates
32g
Total protein
20g
Sodium
50mg
Cholesterol
1mg
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