|15 min||30 min||45 min||20|
|24 almond||Almonds, raw (Roughly chopped)|
|20 halves||Apricot, dried (Thinly sliced)|
|6 tbsp||Coconut flakes, unsweetened|
|1/4 cup||Granulated sugar|
|2 1/2 cup||Oat bran, dry|
|1 tbsp||Peanut butter, powder (2 Tbsp. ready-mixed)|
|7 cup||Popcorn, air-popped|
|2 tbsp||Rolled oats, dry|
|1/3 cup||Raisins, seedless (sultana)|
|1/2 tbsp||Vanilla extract, pure|
|1 scoop||Whey protein powder, unflavoured|
Preheat the oven to 350°F. Lightly spray a rectangular baking pan (9” x 13”) with cooking oil.
In a large bowl, combine the popcorn, bran cereal, oats, raisins, coconut, protein powder, almonds, and dried fruit. Stir well.
In a small saucepan, combine brown rice syrup, honey, vanilla, PB2, and salt. Cook, stirring, over medium-low heat for 5 minutes
Pour over popcorn mixture, and stir until all ingredients are coated.
Transfer mixture to the greased baking pan. Use slightly wet hands to firmly press the mixture into the baking pan (or cover with parchment paper to keep your fingers from getting sticky).
Refrigerate for at least 2 hours before cutting into 20 equal-sized bars.