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! 🙂
LMFS says
The recipe originally called for an apple protein cereal that didn’t appeal to me. I substituted honey nut oats with great success. Even my 11-year-old nephew devoured them.
Kristina Sloggett says
hi LMFS! are you thinking of my Apple Crunch Protein Bites recipe? that recipe was altered when I no longer used the original protein cereal, but this recipe did not list it, the original recipe is as you see it. (I did make a note in the blog post that I had used that apple cereal in this recipe once, as a substitution.)
happy you were able to use a different cereal – did you replace the corn flakes, or the oats? thanks for your feedback!
Kevin says
Hi
Not sure if you are still check this site or not, but I made these bars about a month ago and while I LOVED them, they did not stay together all that well. I was wondering if the addition of some nut butter (raw cashew butter or even tahini) would work as a neutral binding agent? 1/4 cup or 1/2 cup? FYI – I followed your recipe directly, just doubled everything to make a bigger batch. They were so good last time I want to make them again this weekend!
Kristina Sloggett says
hmm, sorry to hear you had some trouble with the recipe, Kevin – I make these often (as do so many others) with no trouble. I HAVE added sunflower seed butter before, in different variations, so YES that would definitely work. Tahini would be a great addition, a different flavor for sure. if you are doubling, I’d say 1/2 cup should be good. cheers, have a great weekend!
Kevin says
Kristina – just wanted to let you know that my bars turned out awesome and stayed together!! I added 1/2 c of raw cashew butter to help as a “binding agent. In addition, I added 1/2 cup of chia seeds and used coconut oil instead of butter – in an effort to make them more healthy. As a runner, I eat protein bars every day and this recipe is definitely added to my recipe rotation! Thanks again!
Crista says
Hi! I found your website on Kathy’s blog Healthy Happy Life – this recipe looks pretty phenomenal, i’ve never had crystallized ginger in a bar but i can dig it! i’m pinning this recipe in hopes of making it in the near future. Also, you’ve got a new blog follower 🙂 xoxo
Savanna @ Gluten Free Vegan Pantry says
These sound delicious! I love using ginger in baked goods – it’s so refreshing and adds a lovely zing. Plus, it has amazing health benefits, so it’s win-win!
Arman @ thebigmansworld says
oh hello protein bar- You know my thoughts on these kind of beauties. Never thought to pair it with ginger though- Nice one!
Misty says
Silly question, probably, but do the bars need refrigeration? I’m going on a trip to Europe and would like to have some protein snacks tucked in my travel bag.
Kristina Sloggett says
hi Misty! not a silly question at all – I have taken these on a trip myself, they do just fine without refrigeration! enjoy Europe! cheers, Kristina
Misty says
Thanks so much!
Mrs Pine Nut says
I really want to try these! I am ginger-obsessed lately.
Ashley F. says
Love ginger in all it’s forms! So many great things to try here – I don’t know where to start!
spabettie says
I love all kinds of ginger too – and always have fresh ginger in the house… almost always have the crystallized too! and tea! and.. and… 😉
Nichole says
This might be an overshare, but ginger helps with nausea when you’re pregnant. The bars looks amazing!! I am hooked on these things called Gin-Gins.
How bout a gin and tonic?! lol
spabettie says
oooh, Gin Gins!! yes! we have those too (the “American version”) but they’re the Ginger People chews, right? yum. and no – totally not an overshare, and I can imagine ginger would be great for pregnancy – it is good for all kinds of nausea. I drank so much ginger tea when I was in the hospital when my appendix burst in two – being on heavy meds for a week, the tea was a lifesaver! 🙂
Mrs Pine Nut says
Hehe! The smell of ginger actually made me want to puke in my latest pregnancy, but ordinarily I love it:-)
Michele says
I have never made a bar of my own, I like the flavor here (except the coconut, I’ll leave that out 😉 )
spabettie says
haa – I understand, Michele – I am kinda picky on some coconut textures… but these worked for me (I think because it’s toasted?)