Homemadeproteinbar Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread oats onto an unlined baking sheet.
• Toast in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and allow to cool, about 5 minutes. Transfer oats to a large bowl.
• Clean the baking sheet and line with parchment paper.
• Add protein powder, flour, flaxseed, and chia seeds to the oats; mix until thoroughly combined. Mix in applesauce, peanut butter, and honey. Stir in almonds, pumpkin seeds, and chocolate chips. Transfer dough onto the parchment-lined baking sheet and press into a 1/2-inch layer.
• Bake in the preheated oven until the edges are golden brown, about 15 minutes.
• Remove from the oven and cut into 16 bars while warm. Allow bars to cool, 20 to 25 minutes. Wrap each bar in plastic wrap and refrigerate until ready to eat.

Steps:

• 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.

Steps:

• Line a 13x9-inch baking dish with baking parchment.
• Mix oats, flaxseed meal, raisins, cranberries, and protein powder together in a small bowl.
• Combine chocolate chips, honey, and peanut butter together in a microwave-safe bowl; heat in microwave oven, stirring every 30 seconds, until the chocolate chips are nearly melted, 2 to 3 minutes.
• Stir oats mixture with the chocolate mixture until evenly mixed; spread into prepared baking dish.
• Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.