• 3 Cups Paul's Firehouse Granola
  • 1/2 Cup Vanilla Pea or Brown Rice Protein Powder 
  • 3 Tablespoons Whole Chia Seeds
  • 1/2 Cup Smooth Almond Butter
  • 1/2 Cup 100% Grade B Maple syrup
  • 2 Tablespoons Coconut Oil

Line an 8 x 8-inch square baking dish with parchment paper or aluminum foil and lightly grease; set aside.

Place the granola, protein powder, and chia seeds in a large bowl. Toss to combine and set aside.

In a medium saucepan over moderate heat, whisk together the almond butter, maple syrup, and coconut oil. Bring the mixture up to a steady boil, stirring frequently. Cook for an additional 2 – 3 minutes until slightly thickened before pouring the liquid ingredients over the granola mixture. Stir quickly to fully coat all of the dry ingredients. Transfer to your prepared pan, using a wide spatula or lightly moistened hands to press it evenly across the bottom.

Let cool completely before cutting; 3 hours at room temperature, or 1 hour in the fridge. Use the parchment paper or foil like a sling to easily remove the full block and slice into any size you desire. Wrap the bars individually for both freshness and portability, and store in the refrigerator for up to a week.

Makes 9 - 12 Bars




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