Oatmeal Peanut Butter Protein Bar

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 204.7
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 95.4 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.8 g

View full nutritional breakdown of Oatmeal Peanut Butter Protein Bar calories by ingredient
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Introduction

A High Energy Protein bar that does not require cooking. Ready as an on-the-go snack after your gym work-out. 24 servings will provide approx 205 calories each. A High Energy Protein bar that does not require cooking. Ready as an on-the-go snack after your gym work-out. 24 servings will provide approx 205 calories each.
Number of Servings: 24

Ingredients

    1 cup Natural Peanut Butter or alternative nut butter (I used chunky)
    1 cup Honey
    3 cups rolled oat meal (not instant)
    2 cups chocolate flavored whey protein (optional) I used Whey protein and 4 Tblsp cocoa powder (unsweetened)
    4 Tblsp cocoa powder
    1/4 cup Ground Flax Seed (I might add more next time to see if it doesn't distroy the flavor, but add more nutrition and fiber)
    1 cup dried Cranberries (Craisins)
    1 tsp Pure Vanilla Extract (I used Penzy's double strength. Great Quality product. look online)
    Couple of Tblsp water to final mix.

Tips

When mixing all the ingredients, you may add a few Tablespoons of water, as needed, if it is dry. The final mix will be somewhat dry and sticky.


Directions

Minimal heating of Peanut Butter and Honey (I put in glass bowl and microwaved for 1 minute). Then stirred.
Mix all dry ingredients and then add them to the Heated Peanut Butter and Honey. When stirring, add the 1 tsp vanilla. Line a 9" X 13" pan with wax paper and scrape the mixture into the pan. Press out into pan. Place a second sheet of wax paper on top and finish pressing to even out the layer across the pan. Refrigerate before cutting. Should not require to be refrigerated. Cut into 24 bars, wrap each in plastic wrap.

Serving Size: makes minimum 24 bars.

Number of Servings: 24

Recipe submitted by SparkPeople user PIPERAZ.

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