Sometimes it’s tough to find a snack that is relatively low in sugar and still high in protein. Even though I love Trek protein bars, they are still packed full of sugar… So now I’ve started my new fitness plan, I needed a new protein bar that would satisfy me but not make me feel heavy. I think this is the right combination of oaty goodness and sticky pecan butter. You can swap pecans and pecan butter for almonds and almond butter but I felt like a little indulgence in mine…
2 cups gluten free rolled oats
1 cup uncooked pre-rinsed quinoa
4 tablespoons chia seeds
1/2 teaspoon salt
2 teaspoons cinnamon
4 ripe bananas, mashed
1 teaspoon vanilla extract or orange essence
1/2 cup roughly chopped hazelnuts
1/2 cup chopped pecans
2/3 cup dried fruit (I used raisins)
1/2 cup natural creamy Meridian pecan butter
2 tablespoons Meridian maple syrup
Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper to prevent bars from sticking.
In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir in mashed banana and vanilla. Fold in hazelnuts, pecans and raisins.
Place a small saucepan over low heat; add in pecan butter and maple syrup and stir until warm and pecan butter is melted. Fold into granola bar mixture until well combined. Pour into prepared pan and press down firmly with hands or with a measuring cup to help bars stay intact. Bake for 25 minutes or until edges turn golden brown. Allow to cool completely before cutting into 12 bars.