Morning Glory Protein Bars are the perfect blend ofย fruity flavor and fresh-baked oatmeal cookie texture. Filled with protein and nutrientsย and no added sugar, theyย satisfy the appetite andย energize the bodyย without the sugar crash that comes with so many other on-the-go snacks.
Grab and go!
Grab and go snacks loaded with protein and flavor are not really limited to a specific time of year. School season is definitely one of those times–but so is the busy summer rush. Off to the pool, the beach, or just heading on a road trip with the family. These bars make a superb travel-friendly or running-out-the-door treat.
Raw Ingredients
Vegan Gluten-free Fruit Bars
These vegan gluten-free fruit bars are definitely not just for kids! They are great forย grown upsย too.
Batter Before Oats
Many of us find ourselves in a situation where we have to get out the front door but have not had a chance to grab a bite to eat. Whatever it is you are headed out to do–start your work day, take the kids to school, go to a meeting, goย shopping–you will benefit fromย having the proper nutrition and energy!
Batter After Oats and Fruit
And for the little ones, you can relax knowing what you packed for your kids will not be traded at the lunch table!
Morning Glory Protein Bars Before Baking
Morning Glory Protein Bars Baked
Morning Glory Protein Bars
Give ’em a try! They are really easy to make, and rich with substitution options. Enjoy!
If you are looking for some other great vegan gluten-free fruit bars, try my Pure Piรฑa Colada Bars, Berry Bliss Bars, or my Vegan Meyer Lemon Bars! Or make them all for a festive plant-based party!
A perfect on-the-go snack! Morning Glory Protein Bars are a harmonic blend of fruity flavor, and fresh baked oatmeal cookie texture. Filled with protein and nutrients while boasting no added sugar--they satisfy the appetite and energize the body without the sugar crash.
Ingredients
- 6 large dates (soaked)
- 1/4 cup cashew butter (almond butter can be substituted)
- 1/4 cup golden raisins
- 3/4 cup cashew milk (other milks may be substituted i.e. almond or flax)
- 1 tablespoon pure vanilla extract
- 1/2 cup vanilla protein powder (I use Vega but you can use your go to powder if you have one)
- 1/4 cup gluten-free oat flour
- 1/4 teaspoon sea salt
- 1 1/2 cups gluten-free quick cooking oats
- 1/3 cup chopped dried cherries (half reserved for topping)
- 1/2 cup chopped dried papaya (half reserved for topping)
Instructions
- 1) First soak dates. Place in a bowl covered with 1 cup of water, microwave on high power for about 1 1/2 - 2 minutes. Then allow to soak for 5 minutes and blot dry. Alternatively you can place them on the stovetop in a small saucepan with the same amount of water, bring to a simmer, remove from heat and soak for 5 minutes.
- 2) In a food processor or high speed blender place cashew butter, dates, golden raisins, cashew milk, and vanilla. Pulse a few times to break into smaller pieces then blend until smooth.
- 3) Add protein powder, gluten-free oat flour, and salt. Blend again until smooth.
- 4) If using a food processor add the gluten-free oats, half of the dried cherries and half of the dried papaya then pulse until mixed. If using a blender I recommend first pouring the batter from the blender into a bowl and then mixing in the oats and dried fruit with a spoon.
- 5) Line a 8x8 or 9x9 inch pan with parchment paper then press dough evenly into pan.
- 6) Sprinkle remaining dried cherries and papaya on top of dough and gently press down with the palm of your hand. A few additional oats can also be sprinkled on and pressed in at this point if desired.
- 7) Bake at 350 degrees Fahrenheit for 20-23 minutes until firm and the edges are just beginning to brown.
Notes
Substitutions and Additions
-You may choose to use other nut or seed butters instead of the cashew butter.
-You may choose to use other milks such as almond or flax instead of the cashew milk.
-If you do not have dates, coconut palm nectar or brown rice syrup may be substituted.
-Nuts would also be a great addition to the recipe. I have not tried it yet but I think 1/4 cup walnuts would taste delicious if finely chopped and added with the dried fruit.
![Did you know it's October? And did you know that October is Virginia Wine Month?! ๐คทโโ๏ธ I've been a little *ahem* preoccupied, but before it totally passes us by, I wanted to draw your attention to it. []
I regret that it's been awhile since I've had the opportunity to visit one of the many fabulous wineries surrounding me--I missed crush season!๐ฅ Did you know that Virginia has over 300 wineries?! And as the awards keep flowing in, the winemakers keep producing remarkable wine. Next time you find yourself traveling this way, do yourself a favor and schedule a visit. No matter what your definition of a relaxing environment, there's a winery in Virginia to meet your need. Everything from a grand chateau situated on top of rolling hills to a southern manor with a front porch view to a farm with a downhome feel. And if you want even more insight from someone who has visited these vistas more recently than I have, check out Sarah's page @grapepairings! In addition to informative wine highlights, she shares a host of creative wine and food pairings! ๐ฅ๐ท๐ฝ๐ฏ
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๐ท Pictured above is the view from the front porch of the manor house @effinghammanor](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
I made this last week and will be making again for next week’s take to work breakfast. They were very good. I used dried apricots in place of papaya(because that is what I had). Thanks for the recipe.
Hi Ali, That’s wonderful! I’m so glad you liked them. Yum, I bet they would be great with the apricots-great idea! ๐