Description
These homemade protein bars combine nutrient-rich nuts, sweet dates, and oats to create a healthy, delicious snack perfect for on-the-go energy. With natural sweeteners and plenty of fiber and protein, they make an excellent alternative to store-bought bars.
Ingredients
Scale
Nuts and Fruits
- 1 cup cashews, raw and unsalted
- 1 cup almonds, raw and unsalted
- 1/2 cup dried cranberries or chocolate chips
- 2 1/4 cup dates (about 20), pitted
Others
- 3/4 cup rolled oats
- 1 tablespoon vanilla extract
- 1 tablespoon honey or agave syrup
Instructions
- Preheat the oven: Set your oven to the lowest temperature possible, ideally 170°F. If your oven’s lowest setting is around 200°F, adjust cooking time accordingly.
- Soak the nuts: Place the cashews and almonds in a bowl, cover with cool water, and soak for 1 hour to soften them for easier processing.
- Soak the dates: Cover the dates with hot water and soak for 30 minutes. Drain the water and pit the dates once softened.
- Prepare the oats: Grind the rolled oats in a food processor until they reach a fine powder consistency. Transfer the oat flour into a large mixing bowl.
- Chop the nuts and dried fruits: Drain the nuts thoroughly and pat dry with a towel. Pulse the nuts and dried cranberries (or chocolate chips) in the food processor until you have small, uneven pieces. Add this mixture to the bowl with the oat flour.
- Make the date puree: In the food processor, blend the soaked dates with vanilla extract and honey (or agave) until a thick, sticky puree forms.
- Combine all ingredients: Add the date puree to the oat and nut mixture. Mix thoroughly to create a dense, sticky batter-like mixture.
- Shape the bars: Line a baking sheet with silpat or parchment paper. Transfer the mixture onto the sheet and shape it into a flat rectangle approximately 8 x 10 inches and 1/2 inch thick, making sure the surface is even.
- Bake: Place in the oven and bake at 170°F for 4.5 to 5 hours, or until the log is firm but not hard. If your oven’s lowest temperature is 200°F, bake for about 4 hours.
- Cool and cut: Allow the protein bar log to cool completely before cutting it into 16 bars. Wrap bars individually for storage or on-the-go snacking.
Notes
- If you prefer, you can use a dehydrator set at 135°F and dehydrate the shaped bars for 6-8 hours instead of baking.
- Soaking the nuts helps to soften them for better texture and easier digestion.
- Ensure the rectangle is evenly flattened to promote even baking/drying.
- These bars keep well wrapped at room temperature for several days or longer in the refrigerator.
Nutrition
- Serving Size: 1 bar (approx. 50g)
- Calories: 200
- Sugar: 15g
- Sodium: 2mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
