Homemade Protein Bars

Coco_Puff

Anyone have some good tasting recipes for homemade protein bars they'e like to share?

Jenlwb

Bump!

WattsJA

Got a couple .. here is one


Carrot cake protein bars
7 pieces

2 large eggs
2 cups of grated carrot
1/2 cups of Splenda or other sweetener
4 scoops of vanilla whey protein powder
1/2 tsp baking soda
1/2 tsp baking powder
couple of drops of vanilla extract
2 tsp cinnamon
1/4 cup of almond butter (or peanut butter or other nut butter)

Preheat the oven to 180 C. Line a bread loaf tin with baking paper. Mix all the ingredients well in a bowl (with an electric mixer). Pour the cake mixture to the cake tin and bake in the oven for about 15-20 minutes.

The macros per bar:
154 kcal
7.1 g fat
5.7 g carbohydrates
17.2 g protein

WattsJA

No Bake Protein Bar

5 tbsp natural peanut butter / almond butter (chunky or smooth) (SUB PB2 for even lower numbers)
½ cup dry oat meal or whole grain hot cereal (uncooked)
½ cup oat flour (double the dry oats if you do not have oat flour)
6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder)
1 teaspoon vanilla
2 tablespoons flax seeds (optional)
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)

Modifications: Use vanilla protein and replace ~1/4 cup of the oat flour with a variety of nuts, seeds, or dried berries.

PREPARATION:

Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla. Using a wooden spoon or rubber spatula, mix everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper.

Nutritional Information Per Serving:

197 calories, 21 g protein, 7.2 g fat (8% saturated), 13.7 g carbohydrate, 1.6 g fiber

WattsJA

S'mores bars:


Don't worry about the marshmallows in these - they only contribute a few
calories. If they bother you that much leave them out...they're still good.

Premise - carbs from oats, good protein, good taste...

Ingredients:

8 scoops chocolate whey protein powder

2 cups rolled oats

1/2 cup graham cracker crumbs

1/4 cup cocoa powder, unsweetened

1/3 cup malt-sweetened chocolate chips

1 cup mini marshmallows

1/2 cup granulated Splenda (or a few packets)

1/4 tsp salt

1/2 to 3/4 cup unsweetened applesauce



Instructions:

In a dry blender, process 1 cup of the rolled oats into flour. Add the oat
flour to the remaining cup of rolled oats in a large bowl, and mix with the
remaining dry ingredients. After the dry ingredients are thoroughly mixed
together, add 1/2 cup of the applesauce and stir. If mixture is too dry, add
more applesauce 1 tbsp at a time. It will seem like there is not enough
applesauce at first, but keep stirring, and it will mix. Try to use as
little applesauce as possible, because it's easy to make the mixture too
saucy.

Cut 8 squares of aluminum foil, about 6X10 inches each. Lightly coat the
interior with a cooking spray. Spoon out an equal portion of the mixture
onto each foil square, and roll them into a bar shape. I fold them like
tamales, folding the ends over as well.

Bake the bars in the foil in a preheated oven at 350-degrees F, for 15-18
minutes. *Be sure not to overcook*

Makes 8 bars.

Macronutrient Profile (each bar):

K/cal - 295

Protein - 27 g

Fat - 6 g (3.2s, 1.7m, 1.1p)

Carbohydrates - 35 g (5 g fiber; 11 g sugar)

WattsJA

Bonus pudding recipe :


Peanut Butter Cup Pudding
Put 1 scoop chocolate protein powder
1 tablespoon chocolate fudge Jell-O mix
2 tablespoons natty peanut butter (PB2 for lower numbers)
¾ cup cottage cheese
1 cup ice cubes
½ cup water in a blender

blend on high for 1 minute. Pour it into a bowl, sprinkle with chopped walnuts, and refrigerate for an hour

kwikstop

Bump

WeCallThemDayWalkers

bump! yum

wolfchild59

These have definitely piqued my interest!

naomi8888

Google Jamie Eason protein bars. They are pretty good except I find I need less sweetner than she puts in (and I usually love sweets). Also her cinnamom swirl bread is great.

Bikini_Bound150

Bump! Can't wait to try the carrot cake one!

i_am_asparagus

Bump.

chezmoss

Yummy!

EgyptianMushroom

Bump

juliekaiser1988

Big ol' BUMP!

doobyden

Thanks, I needed this thread!

fireman300

Sounds GREAT..mmmmm

easfahl

Yep, I do the homemade Jamie Eason ones as well. My fav of hers is the lemon ones.

I also have a no-bake pb and chocolate recipe that is very similar to Watts recipe posted above. These are my absolute favs, and they are SO easy and quick to make.

Curious to try Watts' carrot cake ones above too.

Specialkayrina

Bump

dcgonz

Bump!

brk_1982

Bump

cooldoll321

bump..

tageekly

Big ol' BUMP!

Ditto! These are great!

ruthechesney

B U MP

Jen0414

bump

tageekly

Thought I'd add this recipe - I just made them last week and they were so good!

Haulin’ Oats Protein Cookies

1/3 cup honey
2 egg whites
1 1/2 tsp ground cinnamon
1/4 tsp salt
2/3 cup vanilla protein powder (I use whey)
1 1/2 cup uncooked oats
1/4 cup sliced almonds, toasted

Toast almonds on a cookie sheet for 8-10 minutes at 300 degrees. Combine honey, egg whites, cinnamon and salt into a large bowl. Mix well. Add oats, protein powder, and roasted almonds. Drop teaspoonfuls of mixture onto a nonstick cookie sheet. Bake at 350 degrees for 12 minutes until lightly browned. Remove to wire rack to cool.

http://www.fitnessandspice.com/2010/09/haulin-oats-a-protein-cookie/

saintspoon

bump

CharlieBarleyMom

definitely gonna try a couple of these!

plushkitten

Got a couple .. here is one


Carrot cake protein bars
7 pieces

2 large eggs
2 cups of grated carrot
1/2 cups of Splenda or other sweetener
4 scoops of vanilla whey protein powder
1/2 tsp baking soda
1/2 tsp baking powder
couple of drops of vanilla extract
2 tsp cinnamon
1/4 cup of almond butter (or peanut butter or other nut butter)

Preheat the oven to 180 C. Line a bread loaf tin with baking paper. Mix all the ingredients well in a bowl (with an electric mixer). Pour the cake mixture to the cake tin and bake in the oven for about 15-20 minutes.

The macros per bar:
154 kcal
7.1 g fat
5.7 g carbohydrates
17.2 g protein

Sounds good. Bump.

zambodiare

bump

Josee76

Here's my favorite - they are very very good!

ALMOND HONEY POWER BARS

Per serving (8) : 244 calories; 10 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 38 g carbohydrates; 15 g added sugars; 5 g protein; 3 g fiber; 74 mg sodium; 313 mg potassium.

Ingredients

1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon flaxseeds, preferably golden
1 tablespoon sesame seeds
1 cup unsweetened whole-grain puffed cereal (see Note)
1/3 cup currants
1/3 cup chopped dried apricots
1/3 cup chopped golden raisins
1/4 cup creamy almond butter
1/4 cup turbinado sugar (see Note)
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Preparations

1.Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2.Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
3.Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4.Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.

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Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.

Ingredient notes: For this recipe, unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs is great.

Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.