Granola bark (Edit recipe)

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🍪 Snack Smart, Protein-Powered

No labels. No secrets. Just snacks.

This homemade granola is protein-boosted with TVP from @lesbrutes — a Québec company doing plant protein right 💚

Instead of loading up on nuts or overpriced store-bought “protein” granola, I use TVP because it’s: ✔️ High in protein ✔️ Budget-friendly ✔️ Neutral in taste ✔️ Pantry-stable & whole-food adjacent

It blends right in, adds crunch, and turns a simple granola into a seriously nourishing, protein-enhanced snack — without the inflated price tag

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PREP TIME

3 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 6

Ingredients

2 cups Quick Cooking Oats
1 cup Textured Vegetable Protein
5 whole Medjool Dates
0.5 cup Creamy Peanut Butter
1 tsp Vanilla Extract
0.25 tsp Salt
0.5 cup Dark Chocolate, chopped
1 tsp Cinnamon, Ground
1 Tbsp Flax Seed, Whole, or any other seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 300°F (150°C). Line an 11×17-inch baking sheet with parchment. 
Soak dates in boiling water until soft. Blend with ½ cup soaking water until smooth. 
In a bowl, mix date purée + peanut butter + vanilla. 
Stir in oats + TVP until evenly coated. Add optional spices or seeds if using. 
Spread mixture very thinly on the baking sheet. Press flat (parchment + rolling pin helps). 
Bake 20 minutes, rotate pan, then bake 10–15 minutes more until golden. 
Sprinkle chopped dark chocolate on top. Return to warm oven 1–2 minutes to melt, spread evenly, and add flaky salt if desired. 
Freeze at least 2 hours, then break into pieces and enjoy.

Notes

Homemade > packaged Local > imported Simple > processed

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	500
Fat:	21 g
Carbohydrates:	63 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	143 mg
Fiber:	13 g
Sugars:	31 g
Sugar Alcohol:	0 g
Calculated per serving.