Granola Bars -

Granola Bars –


I’ve never been able to get granola bars to stay together after baking.  They would look good, I would let them cool and then as soon as I went to cut them, they would crumble.

And I would have just made granola.  My friend Nicole from Prevention RD makes an amazing granola, and she uses whipped egg whites as a binder.

And that worked!

I love these granola bars.  They have so much flavor – salty, sweet, crunchy, chewy and did I mention chocolatey?!  Is chocolately even a word?

this is a photo of granola bars before slicing

this is photo of granola bars stacked on top of each other

Granola Bars

Yield:
20

Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

These are the best granola bars I’ve ever made. Peanutty, crunchy, salt, sweet. The perfect combo!

Ingredients

  • 2 cups oats
  • 1.5 cups trail mix (without chocolate chips)
  • 1/2 cup sugar free pancake syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil
  • 1/2 cup dried cranberries
  • 4 tablespoons @pbfit.official
  • 1/2 cup egg whites, whipped
  • Pinch of salt
  • For the chocolate dip:
  • 42 grams sugar free dark chocolate chips
  • 1 tablespoon of coconut oil
  • Microwave in 20 second increments until melted and smooth

Instructions

    1. Heat oven to 325.  
    2. In a microwave safe dish, add the syrup, brown sugar and coconut oil and microwave for one minute.  Set aside.
    3. In a large bowl, add the oats, trail mix, cinnamon, cranberries, @pbfit.official original and salt and toss until combined.  Stir in the syrup mixture, making sure everything is coated well.  In a bowl, add the egg whites.  I used a stick blender to blend for two minutes – this helps the granola stick together and not turn into granola – the knife cuts will be awesome!
    4. Place the granola mixture on a cookie sheet, and using your hands, press down and shape into a square or rectangle.  I used a bench scraper to press the edges together.  Bake for 30 minutes.  Cool completely.  Cut into 20 pieces.
    5. Now it’s time to dip!  Dip each piece into the melted chocolate, place on a baking sheet and cool in the freezer for 15 minutes.  Now you can store in a ziptop bag to pull out as many as you want at a time.

Notes

Each bar is 125 calories, 6 fat, 14.5 carbs, 1.6 fiber, 4.4 protein.

On #teampurple each one is 4 points, on #teamblue and #teamgreen each is 5 points.


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you haven’t tried powdered peanut butter before, give it a try.  I love that you can make it as thick or as thin as you want it.  Sometimes I mix the powdered peanut butter with sugar free pancake syrup or almond milk, depending on what I am using it for.

Let me know if you give these a try!






Source link

Leave a Reply