These squares are the real deal!
Gluten free oats, seeds and nuts equal tons of clean protein, iron, fibre and healthy fats for amazing, long lasting energy.
Many store bought protein bars are high in sugar and low in fibre causing an energy spike and then a crash, possibly leaving you more hungry and tired than before you ate it.
Not these squares - they have all the right ingredients to nourish your mind, muscles, digestion and energy levels.
They are simple to make, delicious and perfect as a healthy afternoon snack or breakfast on a busy morning. I personally make a double batch and keep them in the freezer so a healthy option is always available.
These squares are full of clean protein, iron, fibre and healthy fast for long lasting, even energy.
Feel free to add in some dark chocolate chips or dried cranberries but keep in mind this will add some sugar.
Do not substitute the brown rice syrup as they will not turn out. It is a gentle, natural sweetener that can be found at most health food stores.
Line a 9x9 baking dish with two layers of parchment paper, large pieces so it is hanging out over the edges.
In a large bowl combine oats, seeds, cinnamon and sea salt.
In a small saucepan stir together the brown rice syrup and almond butter over medium heat until it is lightly bubbling and well combined. Remove from heat and stir in vanilla.
Pour the warm mixture over the dry mixture and stir to combine. It will get a bit tough to stir but make sure everything is well mixed together.
Pour the combined mixture into the baking dish and put hot water on your hands to press it into the dish. Be firm and make sure that the mixture is pressed hard into the dish and into all the corners.
Put the dish in the freezer for 30 minutes.
Remove from the freezer and use the parchment paper to take the now hardened mixture out of the pan. Cut it into approximately 2" x 2" squares. I prefer to wrap each bar individually in wax paper and foil to keep them fresh and easy to take with you. You can also simply store them in an airtight container.
Refrigerate for up to 1 week and freeze for up to 1 month.