Same as how I like to try and make my own granola over buying it- I sometimes like to dabble in protein bar making. Nothing can compare to these protein bars in the savi seed flavor [seriously, amazing], but I now have two homemade versions under my belt. I used this recipe for the first batch- tweaking here and there- but failed to take any pictures so I’ll be sure to photograph if I make them again.
This second batch was a tad crumbly because of all the seeds, but the flavor was there. I had to make a lot of changes to the recipes so that probably had something to do with it as well. I was trying to combine this recipe and this one all while making substitutions as necessary. Much to my surprise, they were actually really good. Who knew? Here’s the recipe I came up with:
3 Tbsp chia seeds
6 Tbsp water
1 cup raw pumpkin seeds
1/4 cup sesame seeds
1 cup coconut flakes
1/2 cup protein powder [I used this kind– I have yet to come across the hemp hearts or hemp powder used in the original recipes. Maybe Whole Foods?]
6 Tbsp rolled oats
1/2 tsp salt
2 Tbsp poppy seeds
15 mejdool dates, chopped
2 Tbsp organic brown rice syrup
1.5 tsp vanilla extract
2 Tbsp coconut oil, melted
2 tsp cinnamon
Almond milk [as necessary]
Plain greek yogurt [as necessary
Preheat oven to 350˚. Combine chia seeds and water in a small dish, set aside. Pulse pumpkin seeds, sesame seeds, and coconut flakes in a food processor- you don’t want a powder, just to chop the ingredients a bit. Place in a large bowl. Add protein powder, oats, salt, and poppy seeds. Stir to combine.
Pulse chopped dates until a paste begins to form. Add chia seed/water mixture, brown rice syrup, vanilla, coconut oil, and cinnamon and pulse until combined and a smooth paste forms. Add to bowl with pumpkin seeds and mix to combine. Here, I had to add about 1/4 cup of almond milk and 2 Tbsp greek yogurt in order to make the mixture wet enough to completely combine the ingredients. I think to solve this problem you could also add a smashed banana or more oil [or both] if you don’t mind the extra sugar/fat content.
Spread mixture into a prepared 9″ x 9″ pan [lined with parchment paper and coated with cooking spray] and bake for 20-25 minutes [or until lightly browned]. Let bars completely cool and cut into 16 squares.
I decided to freeze half of them, wrapped in foil and placed in a ziplock bag for later- you can only eat so many protein bars before you get tired of them!
***If my calculations are correct [psh, they totally are] each bar is 180 calories and has 7g of protein plus healthy fats, tons of iron, zinc, and magnesium. Yum. Eat-up!