Coconut Granola Bars with Protein

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Unit of Measurement

  • 230 g old-fashioned rolled oats 8.1oz
  • 85 g sliced almonds 3.0oz
  • 45 g wheat germ 1.6oz
  • 75 g dark brown sugar 2.6oz
  • 45 g butter 1.6oz
  • 20 g coconut oil 0.7oz
  • 90 g PreGel Coconut Traditional Paste - 50402 3.2oz
  • 3 g salt 0.1oz
  • 140 g dry fruit such as cherries - blueberries - apricots 4.9oz
  • 120 g unsweetened - shredded coconut 4.2oz
  • 50 g unflavored whey protein powder 1.8oz
  • 500 g white chocolate - melted and warm 17.6oz
  • 50 g vegetable oil 1.8oz
  • 20 g PreGel Yoggi® Powdered Flavor - Yogurt - 307138 0.7oz

Method of Preparation

  1. Preheat an oven to 177°C/350°F. Butter a 9-inch x 9-inch pan.
  2. Combine old-fashioned oats, sliced almonds, and wheat germ on a sheetpan, and bake it for about 10-12 minutes.
  3. In a saucepan, combine dark brown sugar, butter, coconut oil, salt, and PreGel Coconut Traditional Paste - 50402. Bring to a boil and cook until brown sugar is dissolved.
  4. Remove dry mix from the oven and place in a large bowl. Drop oven temperature to 149°C/300°F
  5. Add the protein powder, shredded coconut, and dried fruit to the bowl.
  6. Pour the sugar mixture on top of the dry ingredients, and mix well.
  7. Press into the pan, place in the oven, and bake for 25 minutes.
  8. Remove from the oven and allow to cool.
  9. Combine melted white chocolate, vegetable oil, and PreGel Yoggi® Powdered Flavor (Yogurt) - 307138, and stir until blended.
  10. Once granola bars have cooled, cut them into desired shape, and dip into the white chocolate mixture.
  11. Place the bars into a refrigerator until the chocolate is firm.


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