Puffed Barley and Oat Bar


  • 2 cups (115g) puffed barley (can be replaced with puffed rice or additional rolled oats)
  • 1 cup (115g) toasted rolled oats
  • 3/4 cup (80g) pecans or almonds chopped>
  • 3/4 cup (200g) VitaFiber® IMO syrup
  • 1/2 cup (56g) butter or margarine
  • 3/4 tsp (1.75g) vanilla extract
  • 1/4 tsp (0.5g) salt
  • 4 Tbsp (60g) dried cranberries or cherries coarsely chopped
  • 1/8 cup (16g) pea protein


  1. Puff the barley by deep frying for 2 minutes at 350°F.
  2. Toast oats in a 350°F oven.
  3. Combine VitaFiber® IMO syrup, vanilla extract, and butter in a sauce pan and melt together.
  4. Add pea protein and salt and combine.
  5. Pour butter mixture into a bowl with the puffed barley, oats, cranberries, and pecans.
  6. Let cool about 5 minutes.
  7. Pour into half hotel pan lined with silicon paper and spread evenly to a thickness of 1/2 inch.
  8. Place another piece of silicon paper on top and press thoroughly with a hotel pan the same size.
  9. Place a weight (large tomato can) on top and refrigerate for at least 2 hours.
  10. Remove from pan and cut into bars.