Protein Funfetti granola bark (gluten free, dairy free option)

Whether you’re looking for a post-workout snack, a midday pick-me-up, or a festive treat for a gathering, this granola bark fits the bill. It’s a versatile recipe, too. If you want to use almond butter or peanut butter instead of cashew— no problem! If you want to omit the protein, just replace with some almond flour as this helps it clump up and form the bark!

Elevating Snack Time:

The Protein Funfetti Granola Bark is more than just a snack; it’s mindful eating, and a happy blend of health and flavor. Let’s delve into the creation of this delicious treat!

The Inspiration Behind the Recipe

I love having a satisfying snack on hand that balances indulgence with health. This recipe is Inspired by funfetti— but with the nutritional powerhouse of protein, gluten-free oats, and natural sweeteners. It’s a recipe designed not just to satiate your hunger but to add a dash of joy to your day.

ingredients

•   Gluten-Free Oats:
 Serving as the base, these oats provide a gluten-free option that’s rich in fiber, aiding digestion and giving the bark its satisfying crunch.

•   Vegan Protein Powder: A scoop of vanilla-flavored vegan protein powder not only boosts the protein content but also subtly enhances the flavor, making each bite both nourishing and delicious.

•   Naturals Sweeteners and Fats: With pure maple syrup for sweetness, coconut oil and cashew butter for a creamy texture, the recipe avoids refined sugars and unhealthy fats, leaning towards a more wholesome approach.

•   Dye-Free Sprinkles and White Chocolate: These elements add a playful and indulgent twist, proving that treats can be both fun and relatively healthy.

Protein Funfetti Granola Bark (gluten free, vegan option!)

This Protein Funfetti Granola Bark recipe offers a delightful and nutritious snack, perfect for any time of the day. It's crafted with a base of gluten-free quick oats, enriched with vegan protein powder, and bound together with a mix of cashew butter, maple syrup, and almond extract.

The mixture is spread onto a baking sheet and baked until lightly golden. Once cooled, a generous layer of melted white chocolate is spread over the top, and dye-free sprinkles are scattered for a fun, festive look. The bark is then chilled until set, broken into pieces, and ready to enjoy.

With 2 cups of gluten free oats, (I love using a combo of rolled and quick cooking) this version ensures a hearty texture, while the final layer of white chocolate adds a creamy contrast. This treat is not only delicious but also packs a protein punch, making it a perfect snack as well.

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Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Ingredients

  

• 2 cups gluten-free rolled oats, (I recommend pulsing in blender)
• 1/2 teaspoon almond extract
• 3 Tbsp cashew butter, smooth is best
• 1/4 cup maple syrup, pure
• 3 tbsp avocado or refined coconut oil
• 1/2 cup vegan protein powder, vanilla flavor recommended

Topping

• 1 cup white chocolate chips, Dairy free if desired
• 1/3 cup dye-free sprinkles

Instructions

 

• Instructions
• Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a medium-sized baking sheet with parchment paper.
• Combine Dry Ingredients: In a large bowl, mix the 2 cups of gluten-free quick oats with the vegan protein powder.
• Mix Wet Ingredients: In a separate bowl, thoroughly combine the almond extract, cashew butter, coconut or avocado oil and maple syrup.
• Combine Wet with Dry Ingredients: Pour the wet mixture over the dry ingredients, and stir until the oats are evenly coated. This mixture will be a bit sticky but should be spreadable.
• Spread the Mixture: Transfer the mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer, aiming for about 1/4 to 1/2 inch in thickness.
• Bake the Oat Mixture: Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden. The baking time may vary slightly depending on the oven, so keep an eye on it to prevent burning.
• Melt the White Chocolate: While the oat mixture is baking, gently melt the white chocolate chips using a double boiler or microwave (in 20-second intervals, stirring in between).
• Cool the Baked Oat Mixture: Remove the baked oat mixture from the oven and let it cool slightly on the baking sheet. It should be firm but not completely hard.
• Pour Melted White Chocolate: Once the oat mixture has cooled for about 10-15 minutes (still slightly warm but not hot), pour the melted white chocolate over it. Use a spatula to spread the chocolate evenly across the surface.
• Add Sprinkles: Sprinkle the dye-free sprinkles over the melted white chocolate. The warmth will help the sprinkles stick to the chocolate without sinking in.
• Chill to Set: Place the baking sheet in the freezer for 20 minutes, or until the white chocolate has completely hardened.
• Break into Bark Pieces: Once set, break the granola bark into pieces. The size and shape of the bark are up to your preference.
• Enjoy or Store: Serve immediately, or store in an airtight container in the refrigerator for up to a week.

Author: Ali Jenkins

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A Treat for Many Occasions

The Takeaway

In crafting this Protein Funfetti Granola Bark, the aim was to create a snack that’s as joyful to eat as it is beneficial for your body. It stands as a reminder that eating well doesn’t have to be a chore or a