These are the perfect combination of sweet, savory, and satisfying. Have one for breakfast, take it on the road, enjoy one as a mid-day snack or early dessert. Super clean, super easy to make. You can double the batch and freeze - just place some parchment paper between each bar so they don't stick together.
Ingredients
2 tablespoons ground chia
3/4 cup oat “mylk” (or other dairy alternative)
2 cups rolled oats (I use Bob's Red Mill Gluten-Free)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup chopped walnuts
2 tablespoons sunflower seeds
1/4 cup currants
1/4 cup dark chocolate chips
2 scoops vanilla protein powder (Healthy Skoop or Grass-Fed Collagen Protein)
2-3 tablespoons pure maple syrup
3/4 teaspoon sea salt
1/4 teaspoon vanilla
Preheat the oven to 350 degrees.
Line an 8x8 baking dish with parchment paper and/or cooking oil spray.
Combine the ground chia with the oat milk, stir well and set aside.
In a large bowl, combine the remaining ingredients and mix well.
Add the chia mixture to the dry ingredients and stir until well combined.
Press the mixture evenly into the baking dish.
Bake for about 15 minutes or until the top begins to brown. Cool on wire rack.
