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?
- 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
- Heat oven to 325.
- In a microwave safe dish, add the syrup, brown sugar and coconut oil and microwave for one minute. Set aside.
- 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!
- 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.
- 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.
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.
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!