These no-bake, vegan, gluten free, low sugar/high protein cereal bars are not only a healthy boost but they tastes a-m-a-z-i-n-g! They freeze really well and are perfect for combatting a mid-morning or afternoon energy slump or even for keeping your protein and energy intake going on sick days!
- 2 tbsp rice syrup
- 1 tbsp xylitol, optional
- 1/3 cup (85g) no added sugar peanut butter (crunchy gives a lovely texture but smooth works too)
- 1/3 cup (65g) coconut oil
- 1 cup (100g) oats (gluten free if you prefer)
- 3/4 cup (30g) puffed quinoa
- 1/4 cup (5g) puffed amaranth (or more puffed quinoa)
- 1/4 cup (35g) chopped almonds
- 1/4 cup (30g) sunflower seeds
- 1/4 cup (25g) lightly salted pretzels* (optional, but adds the perfect level of saltiness so adjust with sea salt flakes instead if you want salty sweet bars without the pretzels! If you skip them, chopped 85% dark chocolate can be a yummy substitute)
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Add the wet ingredients to a large saucepan and melt together over medium heat. Once melted and combined, take off the heat and add all of the dry ingredients. Mix well, then spread out on a baking tray lined with greaseproof paper. You want the bars to be the right thickness, so don't spread to the edges if it makes them too thin!
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Place in the freezer for 30 mins until cold and set, then cut into 12 bars. Keep in the fridge or freezer (they'll last a few days in the fridge but months in the freezer).
*check the ingredients and choose the one with the fewest or most recognisable ones - I found a pack with just flour, oil, salt and yeast in it.