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An Easy-to-Make, Protein-Packed COCONUT GINGER BREAKFAST Treat



These delicious protein-packed snack bars are made with crystallized ginger, coconut, vanilla, and almonds to give them an abundance of flavor. These vegan treats are also easy to make (without a food processor) and healthy: no dairy, no egg, no soy and gluten free.


Good for breakfast and perfect for including in a packed lunch.


One variation is to substitute apple cinnamon protein cereal in the place of the corn flakes.


Here are the ingredients you’ll need for a 9×9 pan of Kristina’s GINGER VANILLA PROTEIN CRUNCH BARS:

2 tablespoons butter (soy free)
1/4 cup agave or maple syrup
1/4 cup coconut milk (carton)
2 scoops vanilla protein powder
1 cup oats
1 cup corn flakes, pounded to large crumbs
1/2 cup raw almonds, chopped
1/4 cup sunflower seeds
1/2 cup crystallized ginger, chopped
1/4 cup shredded coconut


Here are the 9 easy steps to make these yummy Ginger Vanilla Protein Crunch Bars:

  1. In saucepan over medium low heat, melt butter, whisk in agave.

  2. Add milk and protein powder, whisk together until smooth.

  3. In large bowl, add oats, corn flakes, almonds, sunflower seeds and about 3/4 ginger pieces.

  4. Pour melted butter mixture over dry ingredients, mix together thoroughly.

  5. Line a 9×9 baking dish with parchment or foil, spray.

  6. Transfer mixture into pan; using wet hands, press down in even layer.

  7. Sprinkle shredded coconut and remaining ginger pieces, press down into bars.

  8. Bake at 325 for 20 minutes.

  9. Let cool before cutting.

Source: Kristina Sloggett

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