Blueberry Bliss Protein Bars

Blueberry Bliss Protein Bars

After some intense exercise you’ll want to grab for one of these protein bars packed full of nutrients. Plus, they are Raw, Vegan, Gluten Free, Refined Sugar Free!

Ingredients:

  • 1 + 1/2 cups 100% pure, uncontaminated, rolled oats***
  • 3/4 cup whole almonds 
  • Heaping 1/2 cup dried blueberries 
  • 1/2 cup pistachios 
  • 1/3 cup ground flaxseed 
  • 1/3 cup walnuts 
  • 1/3 cup pepitas 
  • 1/4 cup sunflower seeds 
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup unsweetened apple sauce 
  • 1 cup almond butter 

Serving: Makes 16 bars

Directions:

  1. Line an 8″x 8″ (or so) baking pan with parchment or wax paper such that the paper hangs over the edges (the pan I used is 7″ x 10″).
  2. Combine the first 8 ingredients in a large bowl and mix to combine.
  3. Add maple syrup or honey and apple sauce and mix to combine. 
  4. Add almond butter to mixture and mix until combined. 
  5. Place batter in prepared pan pressing down firmly with palm of hands (or mini-roller if you have one) and distributing as evenly as possible.
  6. Allow pan to sit in freezer for approximately 1 hour. 
  7. Remove pan from freezer. Lift singular slab from pan by lifting up on paper. Set slab down and gently peel paper away.  Slice slab diagonally into 8 long bars and then cut each long bar in half to create a total of 16 bars.  I find these bars keep best in a sealed container/bag in the freezer.

Notes:

  1. Substitute any nut/seed of choice or dried fruit as desired.  Sliced apricot, cranberries, cherries, dates & fig are all delicious here.
  2. ***Pure oatmeal does not contain gluten however many commercially sold oats do due to cross-contamination issues. If you are gluten sensitive or have celiac disease, be sure to seek out certified ‘gluten-free’ oatmeal.

Recipe provided by Inspired Edibles.

Print Friendly, PDF & Email
There are 1 comments for this article
  1. Bernadette Mbambisa at 3:32 pm

    it looks and healthy. I am going to make it and save money. Thanks for the recipe.