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
1 ½ cup 240g raisins, divided
3 cups 240g old-fashioned rolled oats
½ cup ~120g unsweetened applesauce
Dash salt
2 teaspoons ground cinnamon
1 scoop Jireh™Pro
Instructions
To make the Cinnamon Raisin Protein Bars: Line an 8×8 pan with parchment paper or plastic wrap.
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.
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.
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.
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.
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.
Place the bars in the freezer for 25 minutes, to set.
Remove the bars from the freezer, peel off the parchment or plastic wrap, and cut into 16 squares.
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
2 tablespoons 20g ground flax meal
4 tablespoons 2 ounce warm water
½ cup ~60g unsweetened applesauce
1/3 cup ~100g maple syrup
2 scoops Jireh™Pro
1 ½ cups 120g gluten free quick oats
1 teaspoon ground cinnamon
½ cup 20g shredded unsweetened coconut
½ cup 80g pumpkin seeds
½ cup 80g vegan chocolate chips
Instructions
Preheat oven to 350F. Line two baking sheets with parchment paper or non-stick baking mats
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.
Add the applesauce and maple syrup to the vegan egg. Whisk to combine.
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.
Portion the cookies about 2 tablespoons per cookie, placing about 1 inch apart. You should get about 20 cookies.
Bake at 350F for 12-15 minutes, until set and golden brown on the bottom.
Remove from the oven and let cool 10 minutes on the baking sheet.
Remove from the baking sheet and let cool completely before storing in an air-tight container.
Keep refrigerated for up to 10 days. Freeze for longer.