Why I Love This Recipe
These protein hunks are one of those snacks I always have stashed in my fridge. They’re chewy, chocolatey, and made with simple pantry staples, but they’re filling enough to keep me satisfied between meals. The combination of oats, coconut, and mini chocolate chips gives them the perfect texture, while the added protein makes them a great grab-and-go breakfast, afternoon snack, or healthier way to satisfy a sweet craving. They’re incredibly easy to make ahead and perfect for busy weeks.
Enjoying The Leftovers
These are made for meal prep. Keep a batch in the fridge for an easy grab-and-go snack all week, or freeze some so you always have a homemade snack ready when you need it.
Storing
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Let frozen protein hunks sit at room temperature for a few minutes before enjoying.
When you’re ready to eat
Enjoy straight from the fridge for a chewy texture, or let them sit at room temperature for 5-10 minutes if you prefer them a little softer. They’re perfect alongside a cup of coffee, packed in lunches, or as a quick post-workout snack.
Instructions
- In a food processor or blender, grind 1/2 cup of the oats and 1/4 cup of the coconut flakes into a fine powder.
- In a large bowl or stand mixer, combine the ground oats and coconut flakes, the remaining 2 cups oats, the remaining coconut flakes, coconut flour, salt, protein powder, melted coconut oil, agave, and vanilla to the mixture and mix for 1 minute, scraping down the sides of the bowl as needed, until combined.
- Finally, add the mini chocolate chips and mix gently by hand.
- Press the mixture firmly into a parchment-lined loaf pan and place in the freezer for 2 hours.
- Once set, remove from the pan and cut the loaf into thirds lengthwise, then cut widthwise 6 times to make 18 pieces or “hunks”
- Store the hunks in the fridge for up to 2 weeks, or in the freezer for longer storage.
Nutrition Per Serving
Frozen Sour Watermelon Candy Grapes
see recipe
