“Can I take some of these to work?” was the question Jason asked after he tried one of these. We are always looking for protein bars that taste good and have some staying power for a between-meal treat.
I think the ginger in these bars is what Jason likes best.
These are a combination of some awesome flavors and textures – from the chewy spicy ginger to the toasted sweet coconut – the protein, almonds and oats make that filling snack we are always looking for.
ginger vanilla protein crunch bars
dairy and gluten free
makes 9×9 pan
2 tablespoons butter (Earth Balance soy free)
1/4 cup agave or maple syrup
1/4 cup coconut milk (carton)
2 scoops vanilla protein powder
1 1/2 cups apple cinnamon protein cereal
1 cup oats
1/2 cup raw almonds, chopped
1/4 cup sunflower seeds
1/2 cup crystallized ginger, chopped
1/4 cup shredded coconut
In saucepan over medium low heat, melt butter, whisk in agave. Add milk and protein powder, whisk together until smooth. In large bowl, add apple protein cereal and break up slightly so some pieces are no longer whole (I used my hands). Add oats, almonds, sunflower seeds and about 3/4 ginger pieces. Pour melted butter mixture over dry ingredients, mix together thoroughly. Line a 9×9 baking dish with parchment or foil, spray. Transfer mixture into pan; using wet hands, press down in even layer. Sprinkle shredded coconut and remaining ginger pieces, press down into bars. Bake at 325 for 20 minutes. Let cool before cutting.
It’s ginger week in Meatless Monday A-Z!
We love ginger in this house, and use it daily. Each morning starts with a fresh juice, including the fresh ginger root. We use the pickled (sushi) ginger a lot, and crystallized ginger is incorporated in baking as well.
We love the spicy heat and flavor of ginger.
More recipes that use ginger, in all types:
For even more ginger recipes, visit Heather today for Meatless Monday A to Z!
Are you a ginger fan? What is your favorite way to use it?