I love protein bars. I basically live off them. Okay, maybe a bit of an exaggeration, but I often rely on them for quick energy before and after sport games and practices. Clif bars are my favorite, but they can get quite expensive. So while I was on my favorite vegan blog of all time, Oh She Glows, I found these amazing Banana Bread Protein Bars! Packed with nutritious ingredients, these bars are an even healthier homemade alternative to the sugary sport snacks you may normally eat.
Banana Bread Protein Bars
By Angela Liddon, link
Prep Time: 10 minutes
Cook Time: 23-26 minutes
Ingredients (10 servings)
- 2/3 cup gluten-free rolled oats (you don’t need to get gluten-free though)
- 1/2 cup raw buckwheat groats (find these at whole foods in the bulk section)
- 1/2 cup chopped walnuts
- 3 tbsp chia seeds
- 3 tbsp milk-free dark chocolate chips (I used Sunspire) – you can use mini
- 1/4 tsp cinnamon
- 1/4 tsp fine grain sea salt
* 1/4 cup unsweetened coconut – I forgot to put this in, but it still turned out delicious!
- 3/4 cup mashed ripe banana (about 2 small-medium)
- 1/2 cup organic, natural creamy peanut butter
- 1/4 brown rice syrup (or coconut nectar syrup, which is harder to find. I used Brown Rice Syrup)
- 1 tsp pure vanilla extract
- Preheat oven to 350F and line an 8-inch square pan with 2 pieces of parchment paper, one going each way. Tip – to get the parchment to stick to the pan, give the base a spray with olive oil and do this for the next paper too.
- Add raw buckwheat groats into a high-speed blender and blend on high until a fine flour forms. Whisk all dry ingredients together in a mixing bowl.
- Mash bananas until smooth and measure out 3/4 cup. Stir together the banana and all the wet ingredients in a bowl.
- Add the wet mixture to the dry mixture and stir well until combined. The dough should be very sticky!
- Scoop batter into prepared pan. Place a piece of parchment paper on top of the batter and press it down to spread out the batter evenly. You can also remove the paper and wet your hands lightly and spread it out that way. Make sure it’s as even as possible.
- Bake at 350F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch. Cool in the pan completely (I left it for 1 hour) before removing and slicing into bars.