PB2, Raisin, & Spirutein Granola Bars
Nutritional Info
- Servings Per Recipe: 60
- 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
View full nutritional breakdown of PB2, Raisin, & Spirutein Granola Bars calories by ingredient
Number of Servings: 60
Ingredients
-
DRY:
1 cup organic rolled oats
1 cup quick oats pulverized into flour
1/2 cup oat bran
1/4 cup raw wheat germ
30 grams vital wheat gluten (1 TBSP?)
2 TBSP cinnamon
1/4 tsp salt
OTHER:
1 cup raisins
3 scoops of Spirutein Vanila Protein Powder
WET:
4 tsp vanilla extract
2 TBSP Smart Balance Light melted
2 egg whites beaten
16 TBSP PB2 mixed with 8 TBSP water
1/4 cup Splenda Brown Sugar Blend
Directions
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.