Frosty No-Bake Chocolate Chip Granola Bars

How would you like a granola bar that's both delicious and good for you? One that has a nice balance of protein and carbohydrates? Well look no further, because I have got the perfect little frosty snack just for you.

Frosty?

Yes you heard correctly.

I've been thinking about making some new healthy snack bars that would be perfect for when hunger pangs strike. They're sort of a mix between banana ice cream and granola bars. The banana is what mainly holds them together, which is also why these guys get stored in the freezer.

I would suggest eating them in a bowl or on a little plate with a fork or spoon dessert style. Otherwise they will melt in your hands. We don't want that happening. 

These would make a great healthy dessert. They would also be great for after workouts when you're a hot sweaty mess. You know when sometimes all you want is something nice and cool. Now that I've painted a rather gross image in your mind...

There's also an added bonus to these snack bars - they whip together faster than any other granola bar I've ever made (about 5 minutes -minus freezing time), and it only takes one bowl! They are also easily made vegan, just be sure to use a good vegan protein powder and viola! My favourite is Vega Sport.

Frosty No-Bake Chocolate Chip Granola Bars

by Jennifer Trennum

Keywords: no-bake breakfast snack gluten-free grain-free low-sodium protein soy-free vegan option vegetarian banana chocolate north coast naturals whole grains bars

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Ingredients (Makes 6 bars)

• 1 1/4 cup mashed banana (about 2 large banana's)
• 1 cup gluten-free rolled oats
• 1/2 cup crispy rice cereal
• 2/3 cup vanilla protein powder (I used North Coast Naturals 100% Iso Protein)
• 1/2 cup natural peanut butter
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

Mash banana in a medium sized bowl using a potato masher or the back of a fork. Add rolled oats, crispy rice cereal, protein powder, peanut butter, and sea salt and stir until fully mixed. Now stir in chocolate chips.

Using a spatula, scrape and press the batter into an 8x8 baking pan lined with parchment paper. Make sure the batter is evenly spread by smoothing the top with your spatula. Place in the freezer for 1-2 hours or until firm. Remove from freezer and slice into bars. They will melt quite fast so please serve immediately or keep them stored in your freezer for when you want a quick snack.

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Salt & Vinegar Roasted Chickpeas

Chickpeas aren't just for hummus anymore. When roasted they turn into a crunchy golden delight. They remind of Miss Vickie's Sea Salt & Vinegar kettle cooked potato chips, way back in the day when I used to eat them. But these roasted chickepeas are very high in fiber, with 6 grams of protein in every 1/2 cup. They're also nice and low in fat department.

These Salt & Vinegar Roasted Chickpeas are one of my favourite things ever. Besides they're amazing flavour and texture, they're packed with so much goodness that they're supper filling. They're also portable and versatile. There really are no rules, you can:

• Eat them out of your hand.
• On salads (perfect for added protein).
• Sprinkled as a garnish on top of soups.
• Stir them into quinoa or pasta dishes.

...And one of my personal faves, crushing them up and using the crumbs as breading for various things. Roll with what works for you.

For this recipe I recommend you buy the no-salt added variety of canned chickpeas. This way you can actually control the amount that goes into them yourself. If you prefer a less crunchy chickpea just roast them for less time and check for doneness.

Salt & Vinegar Roasted Chickpeas

Cook Time: 25-30 minutes

Yeilds: 1.5 cups

Ingredients

• 1 1/2 cups (one 14oz can) cooked unsalted chickpeas, drained and rinsed
• 2-3 cups white vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon sea salt
• fresh ground black pepper, to taste

Instructions

Line a baking sheet with parchment paper and preheat oven to 400F.

Add chickpeas into pot and add just enough vinegar to cover. Place the lid on the pot and bring to the beginning of a boil; remove from heat. Remove the lid from the pot and let the chickpeas sit for 15-20 minutes, uncovered.

Drain chickpeas in a strainer, discarding vinegar. Return to pot and drizzle with olive oil, sea salt and ground pepper to taste. Gently shake and toss until fully coated. Place chickpeas on lined baking sheet. Roast for 25-30 minutes, stirring once half way through. Keep your eye on them about halfway through cooking to make sure they don't burn.

Remove from oven and let cool on baking sheet. They will crisp up as they cool, so don't be too quick to put them away for storing.