You are going to LOVE these cinnamon date protein bars!
I must admit, I am quite picky when it comes to protein bars! Despite there being a million ready made ones on the market, I still prefer making my own when I have the time! Do you agree?
This recipe combines the delish flavors that are reminiscent of a delish chewy oatmeal raisin cookie! I replaced some traditional ingredients with nutrient dense plant based alternatives like chia seeds for fiber, hemp milk, egg whites and vegan protein powder!
When I have a busy workweek with client sessions I need a satiating grab and go snack option that will keep me energized and won’t spike my blood sugars.
These bars have a great combination of satiating protein, prebiotic fiber and heart healthy fats! Prebiotics are crucial for promoting a healthy and diverse gut microbiome. I discuss this in detail with my clients who are looking for improve their digestive health long term. The chia seeds, dates, and oats all contain compounds that have been found to modulate inflammatory markers in the body, making them a great anti-inflammatory snack option as well.
For a touch of chewy sweetness, I added dates out of preference but these can be replaced with raisins. I also used egg whites but these can be replaced with flax eggs to keep the recipe vegan.
Try them and let me know what you think!
Here’s what you’ll need:
- 2 Tablespoons chia seeds
- 1 tablespoon cinnamon
- 1/2 cup plant basedvanilla protein powder
- 1/2 cup coconut flour
- 1 1/2 cups gluten free oats
- 1/4th teaspoon salt
- 1/2 cup hemp milk (or preferred milk)
- 1/4 cup unsweetened applesauce
- 1/3 cup maple syrup
- 2 egg whites
- 2 teaspoons vanilla
- 1/2 cup chopped dates
- coconut butter (optional topping)
- Preheat oven to 350 degrees Fahrenheit. Line a 8×8″ pan with parchment paper and spray with avocado oil.
- In a bowl, mix all dry ingredients. Next, mix wet ingredients. Combine and mix well.
- Add chopped dates and mix thoroughly.
- Add mixture to prepared pan and press until flattened into the shape of the pan. Bake for 25 minutes.
- Cool for 15 minutes then top with coconut butter if desired.
- Cut into bars and enjoy for up to 1 week or keep bard in an airtight container in the freezer for 1 month.