These homemade protein bars are delicious, easy to make, healthy, easy on the budget and gluten-free. It can be overwhelming to figure out which protein bar is a good one when you face thousands of options in the store so rest easy with this homemade protein bars recipe.
I have grown to despise the latest fad diets. In fact, I am just over the whole “diet” thing. If they really worked we would all be high school skinny, no? The fact is that to be healthy requires a balance of good nutrition and working out. Period.
They say abs are made in the kitchen which I’ll agree with, but arms, glutes, legs, back… are made by working them out.
I am always looking for easy ways to add protein into my diet and recently stumbled upon quinoa, which happens to be high in protein! I recently shared this great recipe for quinoa stuffed bell peppers. YUM.
Enter these delish homemade protein bars. These could provide a great pre-workout boost because they are packed with protein and they also have healthy carbs to fuel you through your workout.
While these protein bars are delicious, they are very, very sticky and kind of hard to manage, but a piece of parchment paper takes good care of that!
These protein bars are packed with protein and are naturally gluten-free. Protein is important in maintaining healthy diet and it is important for pre and post workouts to help with rebuilding the muscles. According to the National Library of Medicine, “Proteins are the building blocks of life. Every cell in the human body contains protein. The basic structure of protein is a chain of amino acids. You need protein in your diet to help your body repair cells and make new ones. Protein is also important for growth and development in children, teens, and pregnant women.”
What is your favorite way to add protein into your day?
- 2 c. almonds
- 2/3 c. puffed rice cereal (not the Rice Krispies type)
- 2/3 c. dried cranberries
- 1/2 c. unsweetened coconut flakes
- 1 tbsp. hemp hearts/seeds
- 1/3 c. brown rice syrup
- 2 tbsp. honey
- 1 tsp. vanilla extract
- Line cake pan with parchment paper.
- In a large mixing bowl add almonds, puffed rice cereal, cranberries, coconut and hemp seeds. Mix well.
- Stir brown rice syrup, honey and vanilla together in a small pan. Heat over medium-high heat until boiling. Stir occasionally. Let sauce boil for 4-5 minutes or until it reaches 260 degrees.
- For this next step, be sure to move fast because the syrup mixture will harden quickly. Pour evenly over almond mixture and quickly stir until evenly coated.
- Quickly transfer mixture to the lined baking dish and press firmly into an even layer.
- Let bars cool to room temperature, or place them in the fridge for a bit.
- Carefully lift parchment paper from the baking dish and transfer it to a cutting board.
- Cut bars into desired shape/size and place in a sealed container and store at room temperature.
- The bars are really, really sticky so I lined my tupperware with parchment paper, and put parchment paper between each layer of bars.