12 Servings
2 Hours, 20 Minutes
Allergens
I gotta admit, I am slightly famous around town for these granola bars. I love to exercise in the mornings and sometimes I don’t want to eat breakfast before a workout. These make the perfect snack to grab on the go. As the name promises, they are packed with protein and they taste more like a dessert than a snack. They’ve received rave reviews from my tribe of active friends and family, so I keep a big batch of them in a glass storage container in the fridge, which is enough for about a week of individual snacks. Makes 30 to 40.
Line a 9-by-13-inch baking dish with one-inch sides with Gefen Parchment Paper.
In a large bowl, mix together the peanut butter and almond butter with a spatula until well blended. Add the oats, chocolate chips, dried cranberries, coconut chips, coconut flakes, almonds, chia seeds, honey, cinnamon, and sea salt and mix until combined.
Transfer the mixture to the baking dish and with your hands press it evenly all the way to the edges of the dish to about 1/2 inch thick. Refrigerate for at least two hours.
Using a sharp knife, cut into one-by-two-inch bars. The bars can be stored in an airtight container in the refrigerator for up to one week.
Reprinted with permission from The Modern Hippie Table by Lauren Thomas, The Collective Book Studio, October 2022.
Photography by by Kristy Horst.
