Protein Oatmeal Bars
I wrote this recipe in October and completely forgot to upload it here. I meant to do it but, you know, I let the ‘mañana syndrome’ take over and the days went by and by and until eventually mañana turned into ‘nunca’ and the bars banished from my memory…
Until this morning when I was doing a folder cleanup and BAM! I found an album titled ‘Oat Bars – Upload Me.’ Ah, the joy! I could almost taste the bars when I saw all the pics. I remember their every detail: the way they subtly crumbled when broken in half, the sweetness of the chocolate against the toffee and the umph-umph-AHHHHH of their coco-nuttiness.
They’re a great snack, these bars, and they’re open to a lot of fun variations too!
You can, for example, add some raisins to your bars. Or you can add chocolate chips. Or walnuts. Or flax. Heck, you can even add bacon! That’d probably taste a bit weird though… but, hey, who am I to
1 cup of gluten-free (or regular) oats
4 tbsp of nut butter (I used Meridian’s cashew nut butter but you can use almond or peanut butter)
1/2 cup of coconut flakes
1/4 cup of coconut nectar or coconut sugar
1/4 cup of vanilla whey protein powder
1 tsp toffee flavdrops (available here in the UK and here in the US)
1/2 cup of almond milk (or cartoned coconut milk)
1/4 cup of unflavored or vanilla pea protein powder (or casein)
2 tbsp coconut flour
2 squares (20g) dark chocolate (this is optional but greeeat)
1. In a bowl, roughly mix all ingredients together.
2. Press the batter down onto a(n ideally nonstick) brownie pan.
3. Bake at 160 C (320 F) for about 30-40 minutes or until, when poked with a knife, your knife comes out clean.
4. Melt your dark chocolate.
5. Decorate the bars with melted dark chocolate!
Macros per bar (out of 9): 173kcals,16g carbs (out of which 4g is fiber, 7g protein, 9g fat.