Laura Gilbert’s Caramel Macchiato Granola Bars

F2C Elite Team member Laura began her triathlon journey after graduating from The University of Toledo where she was a D1 Collegiate swimmer. Each year she has entered more races and become more competitive. Dialing in on proper carbohydrate consumption and electrolyte intake has been imperative to racing success. F2C Nutrition’s GlycoDurance and ElectroDurance have been game changing.

In 2017, Laura’s race highlights include racing at IM Chattanooga 70.3 Worlds, running a PR at the Chicago Marathon, winning a couple local Triathlons, and being part of The Bicycle Station Multisport Club in Columbus, Indiana.

Caramel Macchiato Granola Bar Recipe

**Note:
Although I used F2C Vegan Pure, any F2C Protein will work. This is obviously not a vegan recipe, but the Caramel Macchiato flavor sounded amazing!

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F2C VeganPure Energy Caramel Macchiato

Dry Ingredients
¼ c oats
1 scoop F2C Salted Caramel Macchiato Vegan Pure Protein Powder
1 t cinnamon
¼ c sliced almonds
¼ c raisins

Wet Ingredients
¼ c peanut butter
1 t pure maple syrup
2 eggs
1 t vanilla

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Instructions

Preheat oven to 350° F
Mix dry ingredients in medium bowl

In a separate bowl, heat peanut butter and maple syrup for 30 seconds in microwave . IMG_6601

Mix.
Add eggs and vanilla to peanut butter and maple syrup. Mix again.
Combine wet and dry ingredients
Place parchment paper in 8×8 pan. Cut triangles into corners of parchment paper to ensure it lies flat.IMG_6605
Pour mixture into pan and smooth out with rubber spatula.
Bake in preheated oven for 20-25 minutes.
Remove from oven and let bars cool 5 minutes before cutting.
Cut, then transfer to a cooling rack and ENJOY!
Refrigerate in sealed container

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