CINNAMON RAISIN PROTEIN BARS
These vegan Cinnamon Raisin Protein Bars are a family favorite, but I never got around to sharing the recipe until now! I just love the soft chewy texture, plump raisins, and sweet cinnamon spice together – not to mention, each mini bar packs 10 grams of protein and 7 grams of fiber! The kids gobble them up like there’s no tomorrow and I love them too. If you don’t care for raisins, feel free to substitute chocolate chips instead 😉
Did you know? Research shows that the soluble fiber in raisins reduces LDL (bad) cholesterol and may help lower blood pressure. Like any dried fruit, raisins are higher and calories and sugar per cup than fresh fruit, but also very filling. A sensible portion is about one-third cup 😉
Protein recommendations
The protein powder I used in these bars is LIV Body Lean Vegan Protein in Frosted Oatmeal Cookie flavor. Definitely one of my favorite flavors! I also love their Pumpkin Pie, Snickerdoodle, Mocha, Strawberry Milkshake, and Fruity Loops flavors. Best of all, LIV Body protein is free of artificial additives. You can use my code “NOEXCUSES” for 20% off all LIV Body products!
This recipe should work with other vegan blends, but you may need to adjust the amount of water. You want a crumbly but not dry mixture that sticks to itself but isn’t wet or sticky. I have tested whey protein in this recipe, just increase the amount of protein to 100 grams and omit the water.
Other dry ingredients
The only other dry ingredients are rolled oats, ground cinnamon, and sea salt.
I suggest purchasing organic rolled oats since conventional oats and other grains are heavily sprayed with pesticides. In fact, oats are one of the crops highest in glyphosate residues (the chemical pesticide known as Roundup)! Glyphosate has been classified as “probably carcinogenic” by the World Health Organization. No thanks! By choosing organic, you can limit your exposure to chemical pesticides like glyphosate.
Wet ingredients
For the wet ingredients, I used almond butter, fiber syrup, water, and pure vanilla extract. There are many fiber syrups on the market, but I chose one made from organic yacon root. You can totally use sugar free pancake syrup or maple syrup too!
Now, I used natural almond butter, but you can totally use sunflower butter or cashew butter if you prefer. As long as it’s neutral in flavor, you should be fine 😉
Add-ins
I loved the plump raisins in these bars – they remind me of oatmeal cookie dough! However, I get that not everyone likes raisins. Feel free to substitute chocolate chips, dried cranberries, pumpkin seeds, shredded coconut, whatever you like.
These protein bars are definitely hearty enough to hold you over for hours with all that protein and fiber! They don’t melt at room temperature either, so they’re a great snack to pack along for pre- or post-workout fuel (just don’t leave them in a hot car). To keep them fresh, store these bars in the fridge in an airtight container.
Here’s the printable recipe for these Cinnamon Raisins Protein Bars! Please rate and comment below if you do try them, and enjoy 😉
This post contains affiliate links and is sponsored by LIV Body.
Cinnamon Raisin Protein Bars
Ingredients
- 3/4 cup (90g) vegan protein powder I used LIV Body Lean Vegan Protein in Frosted Oatmeal Cookie, code NOEXCUSES for 20% off
- 1/2 cup organic rolled oats
- 1 tsp. ground cinnamon
- 1/4 tsp. salt optional
- 1/3 cup creamy almond butter* or sunflower seed butter
- 1/3 cup fiber syrup* or sugar free pancake syrup or maple syrup
- 1/3 cup water
- 1 tsp. pure vanilla extract
- 1/3 cup seedless raisins* or dried cranberries or chocolate chips
*See blog post above for substitutions.
Instructions
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Whisk together dry ingredients (through salt) together in a medium mixing bowl.
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In a small saucepan, melt almond butter over medium-low heat.
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Add syrup, water, and vanilla, stirring until smooth.
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Add melted ingredients to dry ingredients and mix until thoroughly combined.
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Fold in seedless raisins (or dried cranberries or chocolate chips).
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Line the bottom of a 8"x6" or 8"x 4" dish with parchment paper (or lightly coat with cooking spray) and press mixture into bottom of the pan until evenly distributed.
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Chill in the refrigerator for at least an hour (or the freezer for 20-30 minutes), then cut into a dozen equal-sized bars. Enjoy!
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Leftovers will keep in the refrigerator in an airtight container at least a week, or in the freezer at least a month.
Notes
Also in Blog
CHOCOLATE PEANUT PROTEIN CANDY BARS (VEGAN)
PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.
