Homemade Protein Bar

Recipe by WaterMelon
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READY IN: 55mins
YIELD: 20 bars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F (325°F for a glass pan).
  • Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
  • Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl.
  • Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.
  • Stir in the chocolate chips.
  • Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined.
  • Add the wet mixture to the dry, and mix patiently until thoroughly blended.
  • (May use your hands-- it will be a thick batter, almost like a dough.) Transfer the mixture to the prepared pan, patting it evenly into place with your hands.
  • Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape.
  • Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges.
  • (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
  • Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer.
  • For maximum crispness,"refresh" them in a toaster oven after defrosting.
  • You can make the main recipe with any combination of the following adjustments: Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
  • Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
  • Replace the yogurt with mashed silken tofu (soft or firm).
  • Add 2 to 3 tablespoons powdered egg whites.
  • Add up to 1 cup chopped nuts and/or sunflower seeds.
  • For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana.
  • Add an extra pinch of salt if using pumpkin or silken tofu.
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