No-Bake Protein Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 cup rolled oats, divided4 scoops vanilla whey protein powder (45 grams)1/4 cup smooth reduced-fat peanut butter, such as Smucker's Creamy Reduced-Fat Peanut Butter2 tablespoons ground flax seeds1/3 cup nonfat dry milk1 teaspoon vanilla extract2 tablespoons sliced almonds2 tablespoons semisweet chocolate chips
Line a 5" x 8" loaf pan with wax paper.
Place 1 cup of the oats in a food processor and pulse until they become flour.
In a medium mixing bowl, stir together the oat flour, remaining oats, protein powder, peanut butter, flax seeds, dry milk, vanilla, and 1/4 cup warm water just until the ingredients are incorporated.
Transfer the mixture to the prepared loaf pan. Using the wax paper, press down firmly on the mixture until it forms a loaf shape.
In a small skillet, toast the almonds over low heat until fragrant and lightly toasted, then remove from the pan and chop.
Remove the pan from the heat and add the chocolate to melt it, stirring often.
Press the chopped almonds into the top of the loaf, then pour the chocolate over the almonds.
Place the bars in the freezer for 10 minutes.
Using the wax paper, lift the bars from the pan and slice into 6 bars.
Wrap each bar in wax paper then in a sealed bag, and store in the refrigerator for up to seven days or freeze for up to three months.
Serving Size: Makes 6 servings.
Place 1 cup of the oats in a food processor and pulse until they become flour.
In a medium mixing bowl, stir together the oat flour, remaining oats, protein powder, peanut butter, flax seeds, dry milk, vanilla, and 1/4 cup warm water just until the ingredients are incorporated.
Transfer the mixture to the prepared loaf pan. Using the wax paper, press down firmly on the mixture until it forms a loaf shape.
In a small skillet, toast the almonds over low heat until fragrant and lightly toasted, then remove from the pan and chop.
Remove the pan from the heat and add the chocolate to melt it, stirring often.
Press the chopped almonds into the top of the loaf, then pour the chocolate over the almonds.
Place the bars in the freezer for 10 minutes.
Using the wax paper, lift the bars from the pan and slice into 6 bars.
Wrap each bar in wax paper then in a sealed bag, and store in the refrigerator for up to seven days or freeze for up to three months.
Serving Size: Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 206.7
- Total Fat: 8.2 g
- Cholesterol: 18.1 mg
- Sodium: 97.6 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.6 g
- Protein: 12.3 g
Member Reviews
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LADYSTARWIND
I actually think it is very well balanced nutritionally! Especially if you are planning to use it during prolonged exercise such as hiking or bike riding. The carbs are not excessive for that kind of snack/energy bar; more fiber and protein than almost all commercially available bars. - 4/9/13
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ANARIE
Folks, don't down-rate a recipe because you *think* one of the ingredients is unhealthy without confirming. The suggested brand of peanut butter is just pb with defatted peanuts. Nothing strange or artificial. Not something I would buy, but less weird than whey powder or commercial protein bars. - 9/10/13
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SILVER_DOE
Since I use dates instead of nuts, I melt the chocolate in a separate bowl & drizzle over the bars. Great for post-workout snacks & fast breakfasts - but keep in mind they aren't as sweet as store bought bars. Just as good with plain protein powder. Cheap to put together with bulk ingredients too. - 8/4/13