These Banana Coconut White Chocolate Protein Granola Bars are not just a recipe.
Always on the lookout for an uncomplicated way to boost my protein intake, I decided to create these Banana Coconut White Chocolate Protein Granola Bars.
These bars are a delightful blend of ripe bananas, toasted coconut flakes, and dairy-free white chocolate. They satisfy both your sweet tooth and your protein needs, making them a great post-workout snack or a quick pick-me-up during the day.
Crafting this recipe was all about simplicity and flavor. Using a food processor, I effortlessly combined rolled oats, coconut flakes, and white chocolate to create a delightful mixture.
The magic happens in the oven, where the aroma of ripe bananas and almond butter infuses each bar with natural sweetness and moisture. The result is a soft, chewy texture that’s perfect for snacking.
The best part is how easy it is to make these bars. The oven does most of the work, so you can enjoy a protein-packed treat without the hassle. These Banana Coconut White Chocolate Protein Granola Bars are all about simplicity, taste, and convenience, making them a go-to snack in my quest for a balanced diet. I hope you find them just as satisfying!
Ingredients
- 2 ripe bananas
- 2 cups rolled oats (certified gluten-free if needed)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dairy-free white chocolate chips
- 1/4 cup dairy-free protein powder (such as pea protein)
- 1/4 cup honey or maple syrup for sweetness (adjust to taste)
- 1/4 cup almond butter (or any other nut or seed butter of your choice)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Store the Banana Coconut White Chocolate Protein Granola Bars in an airtight container to maintain freshness.
- Keep the container at room temperature for short-term storage, up to a few days.
- For longer shelf life, refrigerate the bars. They’ll stay good for up to a couple of weeks.
- If you want to store them even longer, you can freeze the bars. Place them in a freezer-safe container or bag, separating them with parchment paper to prevent sticking. They can be frozen for up to three months.
- To prevent any loss of texture or flavor, avoid exposing the bars to excess moisture or temperature fluctuations.
BANANA COCONUT WHITE CHOCOLATE PROTEIN GRANOLA BARS
Ingredients
- 2 ripe bananas
- 2 cups rolled oats (certified gluten-free if needed)
- ½ cup unsweetened coconut flakes
- ½ cup dairy-free white chocolate chips
- ¼ cup dairy-free protein powder (such as pea protein)
- ¼ cup honey or maple syrup for sweetness (adjust to taste)
- ¼ cup almond butter (or any other nut or seed butter of your choice)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- In a food processor, add the rolled oats, coconut flakes, white chocolate chips, dairy-free protein powder, cinnamon, and salt. Pulse the ingredients until you have a coarse mixture with small chunks of oats and chocolate. Transfer this mixture to a large mixing bowl.
- In the same food processor (no need to wash it), add the ripe bananas, almond butter, honey or maple syrup, and vanilla extract. Blend until you have a smooth and creamy mixture.
- Pour the banana mixture over the dry ingredients in the mixing bowl. Use a spatula or wooden spoon to combine everything thoroughly. Make sure all the dry ingredients are coated, and the mixture is well mixed.
- Transfer the mixture to the prepared baking pan. Use a spatula to press it down firmly and evenly, ensuring it's compacted. Sprinkle chocolate chips and coconut flakes over top.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is lightly golden brown and the edges start to pull away from the sides of the pan.
- Remove the pan from the oven and let it cool in the pan for about 15-20 minutes. Then, use the parchment paper overhang to lift the whole block of granola out of the pan. Place it on a cutting board and slice it into bars while it's still warm.