Store-bought granola bars are infamously deceptive: you think you’ll be enjoying a healthy snack but in actual fact they are worse for you than some candy bars! Not only that, there isn’t too much variety. is single-serve granola bar cookie is perfect to satisfy hunger, either for breakfast or a wholesome snack. It holds up really well and doesn’t need any refrigeration once firm.
10 minutes, plus time to firm up
Calories 500, Protein 37 grams, Fat 22 grams, Fiber 10 grams
You Will Need
Line a large plate with parchment paper and set it aside.
Combine the rolled oats, coconut flour, cinnamon, sea salt, and vanilla protein powder in a large mixing bowl. Stir the mixture and set it aside.
Melt your nut butter with your brown rice syrup until they are combined. Pour the wet mixture into the dry and mix until a crumbly texture remains. Add your milk of choice, adding an extra tablespoon or more if the batter is not thick enough. Form the batter into a large ball and transfer it to the lined plate. Press the batter into a cookie shape and top with chocolate chips, if desired.
Refrigerate for 30 minutes or more, to firm up.
I omitted any granulated sweetener as I found the cookie sweet enough, thanks to the protein powder. Adjust according to your taste.
If you use agave, honey, or maple syrup, you may want to add an extra teaspoon, as they are not as sticky as brown rice syrup.
Swap out the maple syrup for sugar-free maple syrup, but do not melt it with the nut butter—it won’t turn out well. Simply stir it through the batter instead. If it’s too drippy, add a dash more coconut flour or rolled oats to firm it up. You can also omit it completely and increase the milk of your choice; however, the granola bar cookie will be more crumbly and less sweet.