Ginger Vanilla Protein Crunch Bars – a warmly spiced and flavorful crunchy bar that is soon to be among your favorite snacks! we love these protein packed bars for breakfast or a post workout refuel!
Ginger Vanilla Protein Crunch Bars
“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 mild coconut – the protein, almonds and oats make that filling snack we are always looking for.
About half the time I make these Ginger Vanilla Protein Crunch Bars, I have everything but corn flakes – that’s the great thing about these bars, they are quick and easy with common ingredients. So, if you don’t always have corn flakes on hand, use more oats!
The corn flakes really do add a another rich layer of flavor, though.
I have also made these using an Apple Cinnamon Protein Cereal in place of the corn flakes – while the corn flakes will always win for me, subbing your favorite cereal will bring different flavor – the Apple Cinnamon works well!
…or again – just use more oats!
It is ginger week at spabettie!
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:
many of my daily juices (well, except the pizza juice)
ginger sesame sauce (on edamame salad rolls)
Ginger Vanilla Protein Crunch Bars
dairy, egg, soy and gluten free, vegan
about 15 bars
INGREDIENTS:
1 cup Gluten Free Old Fashioned Rolled Oats
1/2 cup Erewhon Corn Flakes, crushed (or more oats)
1/2 cup raw almonds, chopped
1/4 cup shredded coconut
1/2 cup crystallized ginger, chopped small
1/3 cup almond butter
1/4 cup maple syrup
2 tablespoons cashew milk (or your choice)
1/2 cup Medjool dates, pitted and chopped small
2 scoops vegan vanilla protein powder
INSTRUCTIONS:
Preheat oven to 325 °F. Line a 9×9 or equivalent baking dish with parchment. Set aside.
In large mixing bowl, add oats, corn flakes if using, almonds, coconut, and ginger.
In saucepan over medium low heat, combine almond butter, maple syrup, milk, dates, and protein powder, stirring as it melts.
Pour almond butter mixture over dry ingredients, stirring thoroughly.
Transfer mixture into prepared baking pan; using wet hands, press down in even layered square or rectangular shape.
Bake at 325 °F for 20 minutes. Cool before cutting. Bars will be chewy.
Store in an airtight container or wrap individually. Wrap well for freezing.
Are you a ginger fan? What is your favorite way to use it?
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!
She loves dachshunds, Portland and Hawaii, drummers – well, one drummer – and travel.
printable Ginger Vanilla Protein Crunch Bars recipe:
- 1 cup Gluten Free Old Fashioned Rolled Oats
- ½ cup Erewhon Corn Flakes, crushed (or more oats)
- ½ cup raw almonds, chopped
- ¼ cup shredded coconut
- ½ cup crystallized ginger, chopped small
- ⅓ cup almond butter
- ¼ cup maple syrup
- 2 tablespoons cashew milk (or your choice)
- ½ cup Medjool dates, pitted and chopped small
- 2 scoops vegan vanilla protein powder
- Preheat oven to 325 °F. Line a 9×9 or equivalent baking dish with parchment. Set aside.
- In large mixing bowl, add oats, corn flakes if using, almonds, coconut, and ginger.
- In saucepan over medium low heat, combine almond butter, maple syrup, milk, dates, and protein powder, stirring as it melts.
- Pour almond butter mixture over dry ingredients, stirring thoroughly.
- Transfer mixture into prepared baking pan; using wet hands, press down in even layered square or rectangular shape.
- Bake at 325 °F for 20 minutes. Cool before cutting. Bars will be chewy.
- Store in an airtight container or wrap individually. Wrap well for freezing.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Meredith says
These look delicious! I’m unfamiliar with crystallized ginger. I googled it and it seems like you can make your own. Do you have any recommendations on where to buy this instead of having to make it? Thank you in advance!
Kristina Sloggett says
hi Meredith! I usually find mine in the bulk section? I have bought bags of it before, I think I have found it in the grocery section where granola bars / candy type items are? I definitely have never made it myself! if you cannot find it, you could use more dates in place of ginger, but I do hope you can find it. cheers! 🙂