Recipe by MissAli
I created this recipe for DH using a variety of recipes that were modified to fit his needs. I like to grind the raw almonds about as coarse as coffee grinds and we use a vanilla flavored whey protein. These are quite tasty, higher in protein and lower in cost than most commercial bars. (Not for weight-loss).
Top Review by Capt. Burntwater
Great recipe!...not too sweet, crumbly, or sticky. Next time I'll try adding some honey. Mix wet & dry ingredients in separate bowls to ensure uniform consistency once combined. I also had to bake a good half hour (total) because the bars were far too moist after the first 15 minutes. Probably due to the 16 oz jar of natural PB I used (NO hydrogenated oils-just good ol' peanuts, peanut oil, & salt). BTW-ounce for ounce, natural PB has more protein and less sugar compared to the hydrogenated junk (JIF, Skippy, etc.) I nuked the PB to aid in mixing. Also ground the flax seed. This helped a lot.
- 2 cups rolled oats
- 1 cup multi-grain hot cereal
- 1⁄2 cup wheat germ
- 1⁄2 cup flax seed
- 1 cup natural almonds, ground
- 2 cups vanilla whey protein powder
- 1⁄2 cup lecithin powder
- 2 tablespoons cinnamon
- 1 cup brown sugar, packed
- 18 ounces peanut butter, we like extra crunchy
- 2 large eggs
- 1 1⁄2 cups yogurt
- 1⁄4 cup olive oil or 1⁄4 cup flax seed oil
- 1 cup mini chocolate chip (optional)
Directions See How It's Made
- Preheat oven to 325°F and spray a square roasting pan with non-stick cooking spray, then line with waxed paper.
- Mix all the dry ingredients together, omitting the chocolate chips.
- Add the eggs, PB, olive oil and yogurt and mix well- the mixture will be thick and sticky.
- Press onto the pan, then top with the mini chocolate chips, if desired.
- Bake at 325°F until golden brown, about 15 minutes.
- Remove from the oven and allow to cool.
- When the bars are still slightly warm, cut into 20 equal pieces, using a sharp knife, by placing the knife on top of the bar and applying pressure (prevents them from breaking).
- Store in an airtight container for up to two weeks.