Recipe Home > Main Dish > Cherry Protein Bars


  • 1½ cups gluten-free puffed rice cereal

  • 1 cup pure rolled oats (make sure they are gluten-free)

  • 1 cup cooked quinoa

  • ½ cup gluten-free dried cherries, unsweetened

  • 1⁄3 cup sunflower seeds

  • 1⁄3 cup sliced walnuts

  • ¼ cup pumpkin seeds

  • 2 tbsp flax, ground

  • 2 tbsp chia seed, ground

  • 1 tsp ground cinnamon

  • ½ tsp sea salt

  • 1⁄3 cup sunflower seed butter

  • 6 tbsp 100% pure maple syrup



  • Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.

  • In a large mixing bowl, combine all ingredients, except the sunflower seed butter and maple syrup.

  • In a small saucepan, heat the sunflower seed butter and syrup over medium low heat until it becomes liquefied and smooth.

  • Pour the liquid ingredients over the dry ingredients and mix together until fully combined and everything is coated evenly.

  • Spread the granola out on the parchment-lined baking sheet, into a thin ¼" layer.

  • Bake in the center of a warmed oven for 25 minutes, until the granola is browned and slightly crispy. (Don’t cook any longer; it may not look burned but it will be.)

  • Let the granola cool for about 10 minutes on the baking sheet.

  • Transfer to a flat surface and cut into bars and finish cooling on a wire rack. Enjoy either in bar form or crumble as granola pieces. Store in an airtight container, for up to 5 days.



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