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.
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.
Tried this recipe?Let us know how it was!