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| Peanut Butter Chocolate Protein Granola Bars |
Perfectly sweet, nutty, and chocolatey, these homemade granola bars come together in a snap, provide loads of protein, and are perfect for pregnancy!
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
- 1½ cups rolled oats (gluten free for GF eaters)
- ½ cup + 2 tablespoons grass-fed gelatin (ideally collagen hydrolosate from Great Lakes)*
- ¼ cup mini chocolate chips
Instructions
- Optional: toast your oats in a 350ยบ oven for about 15 minutes, or until slightly golden brown.
- Process dates in a food processor until only small bits remain (about 1 minute). The dates should form a "dough"-like consistency.
- Place oats, almonds and dates in a bowl - set aside.
- In a small saucepan over low heat, warm maple syrup and peanut butter. Stir until smooth, then add gelatin powder and stir. Pour over oat mixture and then mix, breaking up the dates to disperse throughout. Make sure the dates are really thoroughly mixed, otherwise you might have trouble with the bars staying together!
- Stir in mini chocolate chips, then transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so you can lift the bars out easily. Press the mixture down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
- Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days, or in the freezer for even longer!
Notes
*The gelatin is optional but is what gives these bars their extra protein oomph. Vegan protein powders might work, but I love collagen hydrolysate because it never changes the texture or taste of a recipe--in addition to its other amazing nutritional qualities.
