Nut-Free Protein Granola Bars

Ingredients

• 200 glarge-flake rolled oats
• 60 gpumpkin seeds (pepitas)
• 60 gsunflower seeds
• 2scoops whey protein powder
• 100 ghoney
• 2 tbspcanola or avocado oil
• ¾ tspground cinnamon
• 50 gdried cranberries
• 60 mlliquid egg whites

Method

1. Preheat the oven to 170°C (340°F) with a rack in the centre. Line a 20 x 30 cm (8 x 12 inch) tin with parchment, leaving overhang on the long sides.

2. In a large bowl, mix the oats, pumpkin seeds, sunflower seeds, protein powder, cinnamon and dried cranberries.

3. Warm the honey and oil together for 20 seconds in the microwave so they pour easily, then stir them and the egg whites into the dry mix until everything is coated.

4. Tip into the tin and press down very firmly with the bottom of a measuring cup; firm pressing stops the bars crumbling.

5. Bake for about 20 minutes, until golden at the edges.

   20 min timer

6. Cool completely in the tin, at least 1 hour, then lift out and cut into 12 bars. Keeps 1 week sealed.

Storing and reheating

Keeps 1 week.