These delicious and healthy, vegan Coconut Ginger Snack Bar treats are easy to make (without a food processor) and packed with protein. They’re no-dairy, no-egg, no-soy and gluten-free. Made with crystallized ginger, coconut, vanilla, and almonds to give them an abundance of flavor.
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 what Kristina calls: 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
The preparation instructions are on the next page …
Carol Burnell you should make these so we an try them!
A must try.
Uses 1 cup corn flakes. NOT healthy, and not OK for a LOT of people with Celiac disease.
Third paragraph: “One variation is to substitute apple cinnamon protein cereal in the place of the corn flakes.”
use a different cereal
Elishia Butler lets try these!
Made them and they are delicious. I used a multi grain flakes. Here is the recipe. Copy and save 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.
Made them and they are delicious. I used a multi grain flakes. Here is the recipe. Copy and save 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\’d79 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.
Made them and they are delicious. I used a multi grain flakes. Here is the recipe. Copy and save 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\’d79 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.
Made them and they are delicious. I used a multi grain flakes. Here is the recipe. Copy and save 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\’d79 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.
Made them and they are delicious. I used a multi grain flakes. Here is the recipe. Copy and save 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\’d79 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.
Made them and they are delicious. I used a multi grain flakes. Here is the recipe. Copy and save 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\’d79 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.
Sorry… the agave, protein powder and cornflakes made them a no-no.