OATMEAL-PRO BREAKFAST BARS
I remade a classic Oatmeal Cookie recipe into a protein breakfast bar that is full of fiber and other tasty things, just right to keep you going til lunch. Yes, it’s high in carbs, but they are the stick-to-your-ribs type and should give you a slow burn to keep you from crashing mid-morning. Kids will love these, too. They freeze great – wrap individually – throw one at them as they rush out the door. These are not low calorie, but definitely better than a Pop-Tart or Toaster Strudel…and your house will smell like Heaven for a few hours. Never a bad thing.
The add-ins are endless, too. Any and all chopped nuts, no sugar added dried fruit, coconut, or if you’re feeling extra sweet go with some mini chocolate chips or toffee bits. Yes, I went there…maybe. Yes, yes I did.
3/4 cup butter, softened (1 1/2 cubes)
1/2 cup peanut butter
1 cup Whey Low Gold, packed (see note*)
3/4 cup Whey Low Granular (see note*)
3 tablespoons water
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 3/4 cups flour
2 scoops vanilla protein powder (approx 1/3 of a cup is standard scoop size)
3 cups old-fashioned oatmeal
1 cup chopped nuts (peanuts, pecans, walnuts…whatever)
Preheat oven to 325 degrees. Spray an 11 x 15 baking pan with vegetable cooking spray and, if you have it, line with parchment paper. Set aside.
In a large bowl (or mixer bowl) cream together the butter, peanut butter, Gold, and Granular until well mixed. Whip in the eggs, water, vanilla, baking powder, baking soda, salt, and cinnamon until fluffy. Stir in the flour and protein powder JUST until moistened. Stir in the oatmeal and nuts until mixed through.
Spread (wet fingers worked best for me) evenly into the prepared pan and bake for 15 minutes. COVER LOOSELY WITH FOIL (the Whey Low gets dark faster than regular sugar) and bake for another 15 minutes, or until fairly set. (They will still “give” a little bit…not be firm like a cake.) Run a knife around the edges and allow to cool completely. Remove from pan, if you’ve used paper, and cut into desired size bars. Makes 20-25 bars.
Per Serving: Calories 241; Protein 11 g; Fat 15 g; Carbs 30 g; Fiber 4 g; (NET CARBS 26 g); Sugar 15 g; Sodium 141 mg
Per Serving: Calores 193; Protein 9 g; Fat 12 g; Carbs 24 g; Fiber 3 g; (NET CARBS 21 g); Sugar 12 g; Sodium 113 mg
*NOTE: I use Whey Low since it is slower to digest and doesn’t spike my blood sugar. I’ve had gastric bypass and this doesn’t make me ill. REGULAR brown and granulated sugar would work beautifully, also, but would change the stats, slightly.
(I use Accu-Chef to figure my stats.)