PB2, Raisin, & Spirutein Granola Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
DRY:1 cup organic rolled oats1 cup quick oats pulverized into flour1/2 cup oat bran1/4 cup raw wheat germ30 grams vital wheat gluten (1 TBSP?)2 TBSP cinnamon1/4 tsp saltOTHER:1 cup raisins3 scoops of Spirutein Vanila Protein PowderWET:4 tsp vanilla extract2 TBSP Smart Balance Light melted2 egg whites beaten16 TBSP PB2 mixed with 8 TBSP water1/4 cup Splenda Brown Sugar Blend
Preheat oven to 350.
Place parchment (using margarine on the underside to hold in place) into 9x13 pan.
Mix together first 4 dry ingredients in one bowl. Distribute evenly on cookie sheet. Put in oven for 15 minutes, stirring 4 times.
Reduce heat to 300.
Let cool, then place in large bowl. Mix in gluten, cinnamon, salt and Spirutein thoroughly. Add raisins and mix so they are well distributed.
In small saucepan, combine WET ingredients over low heat, stirring constantly til soft and combined.
Add the WET mixture to the DRY mixture, stirring well to combine, adding more nonfat milk or water 2 TBSP at a time to get best consistency.
[Note: Might need to add more liquid to offset the addition of spirutein - either nf milk or water or egg white or combo.]
Press firmly into prepared pan. Bake 300 for 25 minutes.
Not sure whether better to cut while warm or wait til cool.
Cut into 60 small squares.
Number of Servings: 60
Recipe submitted by SparkPeople user FANCIMCG.
Place parchment (using margarine on the underside to hold in place) into 9x13 pan.
Mix together first 4 dry ingredients in one bowl. Distribute evenly on cookie sheet. Put in oven for 15 minutes, stirring 4 times.
Reduce heat to 300.
Let cool, then place in large bowl. Mix in gluten, cinnamon, salt and Spirutein thoroughly. Add raisins and mix so they are well distributed.
In small saucepan, combine WET ingredients over low heat, stirring constantly til soft and combined.
Add the WET mixture to the DRY mixture, stirring well to combine, adding more nonfat milk or water 2 TBSP at a time to get best consistency.
[Note: Might need to add more liquid to offset the addition of spirutein - either nf milk or water or egg white or combo.]
Press firmly into prepared pan. Bake 300 for 25 minutes.
Not sure whether better to cut while warm or wait til cool.
Cut into 60 small squares.
Number of Servings: 60
Recipe submitted by SparkPeople user FANCIMCG.
Nutritional Info Amount Per Serving
- Calories: 40.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 62.5 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.6 g
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