Mint Protein Bars

No-bake mint-flavored protein bars made with oats, crispy rice cereal, cocoa, protein powder, almond butter and maple syrup. Chill until firm and cut into bars.

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Prep Time 10

Cook Time 8

Total Time 18

Servings 12 servings

Equipment

8 x 8-inch pan
Parchment Paper
Large Bowl
microwave-safe bowl or small saucepan
Spatula or spoon
Refrigerator

Ingredients

2 cupsrolled oats
1 cupcrispy rice cereal
1/4 cupcocoa powder
3/4 cupprotein powder
1/2 cupalmond butteror any nut or seed butter
1/2 cupmaple syrupor honey/agave
1 teaspoonpeppermint extract
1 tablespoonwater* See notes

Instructions

Line an 8 x 8-inch pan with parchment paper and set aside.
In a large bowl, add 2 cups rolled oats, 1 cup crispy rice cereal, 1/4 cup cocoa powder, and 3/4 cup protein powder. Stir to combine evenly.
In a microwave-safe bowl or small saucepan, combine 1/2 cup almond butter and 1/2 cup maple syrup. Heat gently, stirring, until the mixture is smooth and pourable (microwave in short bursts, stirring between, or warm over low heat). Remove from heat.
Stir 1 teaspoon peppermint extract into the warm almond-butter mixture and let it cool for 1–2 minutes.
Pour the wet mixture into the dry ingredients and stir until the mixture is evenly coated. If the mixture remains too crumbly to hold together, add up to 1 tablespoon water gradually (start with small amounts) until it is thick enough to be pressed into the pan.
Transfer the mixture into the prepared pan and press firmly and evenly into an even layer using the back of a spoon, a spatula, or clean hands.
Refrigerate for about 30 minutes, or until firm. Lift the parchment to remove the block from the pan and cut into bars.

Notes

Water: Depending on the protein powder you use, you’d likely need more water than just one tablespoon. Casein and brown rice are naturally thicker, so you’d likely need up to 1/2 cup of water (or more).
Leftovers: Keep in the fridge, covered, for up to 2 weeks. Freeze for up to 6 months.