Nothing says summer like Protein Cherry Crisp! Think warm cherry filling with a buttery oat crisp layer, topped with melty ice cream. It's straight up heavenly! You can also chill these bars and eat them like any protein bar. Best of all, they're gluten-free and low in sugar!
NOTES: You can use vegan buttery spread (like Earth Balance) or unsalted butter here. We used Swerve brown erythritol and Swerve granulated erythritol to sweeten this crisp, but you can use any sweetener you like.
Protein Cherry Crisp
Makes 9 servings
1 cup old-fashioned rolled oats
1 cup (120g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
6 tbsp. calorie-free brown sugar sweetener
1 tsp. ground cinnamon
6 tbsp. buttery spread, softened (vegan or unsalted butter)
6 tbsp. unsweetened applesauce
2 cups pitted sweet cherries, fresh or frozen
2 tbsp. calorie-free sweetener
1 tbsp. lemon juice
1/4 tsp. pure vanilla extract
Preheat oven to 350 degrees F.
Combine dry ingredients (through cinnamon) in a large mixing bowl.
Add softened butter and unsweetened applesauce and combine with a fork.
Press half the oat mixture into the bottom of an 8"x8" baking pan lined with parchment paper.
Combine filling ingredients and pour over top bottom oat layer.
Crumble remaining oat mixture over top cherries.
Bake in a preheated oven for 20 minutes until browned on the edges and cherry filling has thickened.
Calories (per serving): 155kcal, Fat: 7.2g, Sat fat: 2.0g, Carbs: 12g, Fiber: 2g, Sugar: 4g, Protein: 11g, Sodium: 74mg