Vegan Salted Caramel Granola Bars
Hello lovely, how are you today? If you’re a snackaholic with a sweet tooth like me, then these vegan salted caramel granola bars will be right up your street. They’re a delicious alternative to store-bought granola bars that are often packed with corn syrup, artificial additive’s and other nasties that play havoc with your blood sugar levels. Instead, I’ve used one of my favourite vegan protein powders, some good ole fashioned rolled oats and just a little chocolate to keep sugar craving’s satisfied. It’s all about balance, my friend.
WHERE TO BUY
Your local health food shop is your best bet for finding rice crisp cereal and brown rice syrup. If not, try online whole food stores which are great for buying health food’s in bulk on the cheap, I use this one, as they’re based in Kent and great value. Missfits Vegan Protein Powder’s are available here , though it’s worth having a look in your local supermarket, Superdrug or Boots as they’re often on offer there. Your girl loves a bargain!
40 g rice crisp cereal
150 g rolled oats
50 g vegan dark chocolate chips
2 tbsp chia seeds
1 level scoop of Missfits Salted Caramel Vegan Protein Multi-tasker Powder
160 ml brown rice syrup
70 g almond butter
1 tsp vanilla extract
Firstly, line a large rectangular baking sheet with grease-proof paper. Lining one sheet vertically and one sheet horizontally gives you easy ‘handles’, which make removing them much easier.
Next, combine your almond butter and brown rice syrup in a small saucepan on a medium heat. Use a wooden spoon to stir occasionally. You want the mixture to melt together smoothly but not bubble. Once combined, stir in your vanilla extract and set aside. You have my advance permission to lick out the bowl, this stuff is liquid gold and tastes like caramel sauce – mmm.
In a large bowl, combine all dry ingredients. Then, pour over your liquid and combine wet and dry with a metal spoon. Get stuck in with your hands to make sure all the protein powder has been mixed through, so you don’t end up with yucky dry clumps.
Once combined, press the mixture into your prepared tin. Use a rolling pin to spread and press the mixture. Then, use your fingers to press down the corners and edges so you get even sized bars that won’t crumble.
Next, pop the whole tray in the freezer for 15 minutes to set. Remove from the freezer and use the paper ‘handles’ to transfer the bars onto a wooden chopping board. Use a serrated knife or cake grid cutter to create 12 bars. Finally, you’ll want to keep wrap your bars individually, so they don’t stick to each other. To keep waste to a minimum, you can re-use the greaseproof paper by cutting each sheet into 6 and layering a sheet in between each bar and then placing in an air-tight tub. Alternatively, wrap each bar in tin foil. You’ll want to keep these in the fridge and they should last up to 10 days.
So, what next?
- Let me know what you think by commenting on my post on Instagram or Pinterest.
- Better yet, take a picture of your granola bars, upload to social media and show off your new favourite snack – tag me so I can check it out!
- Slide into my DM’s…. with a vegan weight loss recipe or blog post suggestion. I love to hear your idea’s!
- Read my latest blog post and learn how I lost 100lb on my weight loss journey