No-Bake Cinnamon Raisin Protein Bars
These No-Bake Cinnamon Raisin Protein Bars taste just like an oatmeal raisin cookie! Made from just 5 plant-based ingredients, these make the perfect snack for after school or after a workout. A delicious vegan treat.
Total Time 40 minutes minutes
Servings 16
Calories 115kcal
Ingredients
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1 ½ cup 240g raisins, divided
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3 cups 240g old-fashioned rolled oats
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½ cup ~120g unsweetened applesauce
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Dash salt
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2 teaspoons ground cinnamon
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1 scoop Jireh™Pro
Instructions
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To make the Cinnamon Raisin Protein Bars: Line an 8×8 pan with parchment paper or plastic wrap.
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In a food processor, combine 1 cup (180g) of the raisins, all of the oats, applesauce, salt, cinnamon, and Jireh™Pro. Puree for 15-20 seconds, until the oats and raisins are well-chopped.
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With the food processor running, drizzle in 2-4 tablespoons of water. You want just enough water that the mixture clumps into a ball. Avoid adding too much water or else the mixture will be too sticky.
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To check the mix, remove the lid of the food processor and grab a small ball of the bar mixture. It should clump easily but not stick to your hands. If it’s not clumping, drizzle in a bit more water. If it’s too sticky, add an extra scoop of oats.
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Once you have the right consistency on your bars, add in the last ½ cup (80g) of raisins. Pulse 5-7 times, just to combine the raisins into the mix.
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Transfer the bar mix to your pre-lined baking pan. Cover the top of the bars with a layer of parchment or plastic wrap. Press down the bars by inserting another 8×8 baking pan on top and adding a few heavy cans or boxes of almond milk.
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Place the bars in the freezer for 25 minutes, to set.
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Remove the bars from the freezer, peel off the parchment or plastic wrap, and cut into 16 squares.
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Refrigerate bars for up to 10 days, freeze for longer.
Animal-free Pumpkin Seed Oatmeal Protein Cookies
This oil-free vegan recipe for Plant-Based Pumpkin Seed Oatmeal Protein Cookies makes the perfect treat after a workout. A gluten-free combination of oats, seeds, maple syrup, and Jireh™Pro makes a nutritious on-the-go snack
Total Time 25 minutes
Servings 20
Calories 77kcal
Ingredients
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2 tablespoons 20g ground flax meal
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4 tablespoons 2 ounce warm water
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½ cup ~60g unsweetened applesauce
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1/3 cup ~100g maple syrup
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2 scoops Jireh™Pro
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1 ½ cups 120g gluten free quick oats
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1 teaspoon ground cinnamon
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½ cup 20g shredded unsweetened coconut
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½ cup 80g pumpkin seeds
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½ cup 80g vegan chocolate chips
Instructions
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Preheat oven to 350F. Line two baking sheets with parchment paper or non-stick baking mats
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To make the Vegan Egg: Combine the egg replacer with warm water in a medium bowl. Let sit 5 minutes, while you gather the other ingredients.
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Add the applesauce and maple syrup to the vegan egg. Whisk to combine.
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Add the Jireh™Pro, oats, cinnamon, salt, baking powder, coconut, pumpkin seeds, and chocolate chips to the bowl. Use a spatula to stir until well combined.
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Portion the cookies about 2 tablespoons per cookie, placing about 1 inch apart. You should get about 20 cookies.
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Bake at 350F for 12-15 minutes, until set and golden brown on the bottom.
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Remove from the oven and let cool 10 minutes on the baking sheet.
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Remove from the baking sheet and let cool completely before storing in an air-tight container.
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Keep refrigerated for up to 10 days. Freeze for longer.
