If nutty, crunchy, crispiness is your idea of the perfect pick-me-up, I’ve got just what the doctor ordered. That’s right, the doctor ordered power bars. The brown crisp rice base renders the bars light and crisp, while the additions of oats and protein power lend enough substance to stave off hunger for hours. Nut (or seed) butter adds depth and subtle natural sweetness, and of course a thin schmear of white chocolate, dark chocolate, or Greek yogurt coating tops things off in the most delicious way (you could leave it off...but why?).
- 2 1/3 Cups crisp brown rice cereal
- 1/2 Cup quick-cooking rolled oats
- 1/4 Cup finely chopped dried cranberries or cherries
- 1/3 Cup natural, unsweetened nut or seed butter
- 1/3 Cup organic light corn syrup
- 1/4 Cup lightly packed, all-natural sweetened vanilla protein powder
- 2 Teaspoons finely grated orange zest
- 1/8 Teaspoon fine sea salt
- 1/3 Cup semisweet white chocolate chips
- 2 Teaspoons coconut oil
Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.
Stir together the cereal, oats, and cranberries in a large bowl.
In a small saucepan, combine the nut or seed butter and syrup. Heat over medium-low, stirring, for 2 to 4 minutes until mixture is melted and bubbly. Remove from heat and slowly whisk in the protein powder, orange zest, and salt until blended.
Immediately pour the nut or seed butter mixture over the cereal mixture, mixing with a spatula until coated.
Transfer the mixture to the prepared pan. Place a large piece of parchment paper, waxed paper, or plastic wrap (coated with nonstick cooking spray) atop the bar mixture and use it to spread, flatten, and very firmly compact the mixture evenly in the pan. Cool at least 1 hour until firmly set.
Melt the semisweet white chocolate chips in a microwave or double boiler according to the package directions. Whisk in the 2 teaspoons virgin coconut oil until blended
Spread or drizzle over cooled, uncut bars. Alternatively, dunk the ends of cut bars and place on an unlined cookie sheet. Rerigerate for 30 minutes until the coating has hardened.
Using the liner, lift the mixture from the pan and transfer to a cutting board. Uncover and cut into 10 bars.