An attempt at a high-protein snack bar made from whole foods. It's more delicious, healthier, cheaper, and has less packaging than the store-bought bars. But it's also messier!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
60
Yield:
60 bars
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rice cereal, oat cereal, nuts, and sunflower seeds in a large bowl.

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  • Pour agave and sugar into a medium saucepan. Heat over medium heat until boiling, 3 to 5 minutes. Boil for 1 minute. Add peanut butter and vanilla extract; stir until peanut butter is melted, 3 to 5 minutes.

  • Pour peanut butter mixture over cereal mixture; mix well. Spray a 10x15-inch baking pan with cooking spray. Press mixture into the pan. Let stand until firm and set, about 30 minutes.

  • Cut into 1 1/2-inch squares.

Cook's Notes:

Use honey instead of agave syrup if preferred.

Replace sunflower seeds with other seeds if desired. Shelled pumpkin seeds are green, which adds a fun look. Raw sesame seeds have a lot of calcium.

I also mixed in 4 tablespoons Trader Joe's(R) Organic Hemp Chocolate Protein Powder at the end for extra punch and chocolaty goodness. Because who doesn't like peanut butter and chocolate together?

Nutrition Facts

106 calories; protein 2.7g; carbohydrates 11.3g; fat 6.3g; sodium 38.8mg. Full Nutrition
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