Homemade Protein Bars

2

Replies

  • nursestewart
    nursestewart Posts: 229 Member
    bump
  • sherisse69
    sherisse69 Posts: 795 Member
    bump
  • Corjogo
    Corjogo Posts: 201 Member
    Tiptoe thru the recipes...
  • mmmnhmr
    mmmnhmr Posts: 22
    bump
  • loadsandloads
    loadsandloads Posts: 353 Member
    bump
  • VelociMama
    VelociMama Posts: 3,119 Member
    Thanks for sharing. Can you tast the pb? As I don't like it. May try this but with a substitute?

    I feel the same, hope there is an alternative :)

    You might be able to make it with nutella or some other thicker nut-based paste. They really need something like PB to hold together well.
  • DopeItUp
    DopeItUp Posts: 18,771 Member
    Could probably use almond butter too if you don't like PB? Who doesn't like PB though? Blasphemy!

    Thanks P-Rex will have to try these soon.
  • MoreBean13
    MoreBean13 Posts: 8,701 Member
    They are a bit soft and gooey even cooled, but taste pretty good for homemade high-protein bars. Hope you will enjoy them.

    I have been told that you can bake homemade bars at the end if you want to make them more 'stable' and portable. However, I do not know for how long or at what temperature, so, yeah... Cheers to helpful tips! Haha.

    I think I'm going to try these and maybe add flax seed, because I look for as many things to add ground flax seed to as possible. I will try baking them and report back.
  • VelociMama
    VelociMama Posts: 3,119 Member
    They are a bit soft and gooey even cooled, but taste pretty good for homemade high-protein bars. Hope you will enjoy them.

    I have been told that you can bake homemade bars at the end if you want to make them more 'stable' and portable. However, I do not know for how long or at what temperature, so, yeah... Cheers to helpful tips! Haha.

    I think I'm going to try these and maybe add flax seed, because I look for as many things to add ground flax seed to as possible. I will try baking them and report back.

    Just make sure you bake at a really low temp. Protein powder doesn't do so well heated.
  • irjeffb
    irjeffb Posts: 275 Member
    Bump

    Anyone tried this with Almond milk? x
    I think I might try making these and was wondering the same thing.
  • UsedToBeHusky
    UsedToBeHusky Posts: 15,228 Member
    Bump! Thanks, dear! :flowerforyou:
  • _SusieQ_
    _SusieQ_ Posts: 2,964 Member
    Is there a particular reason or advantage to using whole milk? I typically use the Viva Skim Delight for shakes, but wasn't sure if there was a particular reason for using whole in this recipe, or if just a preference.
  • pastryari
    pastryari Posts: 8,646 Member
    Definitely will be trying these out soon.
  • VelociMama
    VelociMama Posts: 3,119 Member
    Is there a particular reason or advantage to using whole milk? I typically use the Viva Skim Delight for shakes, but wasn't sure if there was a particular reason for using whole in this recipe, or if just a preference.

    That's what I had in my fridge. I bet they would work fine with skim or almond milk too.
  • _SusieQ_
    _SusieQ_ Posts: 2,964 Member
    Is there a particular reason or advantage to using whole milk? I typically use the Viva Skim Delight for shakes, but wasn't sure if there was a particular reason for using whole in this recipe, or if just a preference.

    That's what I had in my fridge. I bet they would work fine with skim or almond milk too.

    Cool, thanks.

    mmm, and I'm thinking crunchy PB would be awesome. :)
  • Car0lynnM
    Car0lynnM Posts: 332 Member
    nice easy recipe. might substitute almond milk though. Never have whole milk in the fridge.
  • VelociMama
    VelociMama Posts: 3,119 Member
    Is there a particular reason or advantage to using whole milk? I typically use the Viva Skim Delight for shakes, but wasn't sure if there was a particular reason for using whole in this recipe, or if just a preference.

    That's what I had in my fridge. I bet they would work fine with skim or almond milk too.

    Cool, thanks.

    mmm, and I'm thinking crunchy PB would be awesome. :)

    I think next time I'm going to add a little clove, cinnamon, and some mini chocolate chips. I might even do a chocolate drizzle on top to give it a little more sweetness. They are pretty gooey even after being in the fridge all night, but they taste good.
  • VelociMama
    VelociMama Posts: 3,119 Member
    *** PLEASE READ ***

    Make sure you use your own calculations for calories and such if you modify the recipe at all. Different brands of oats, peanut butter, and whey powders have different calorie counts. You can use the MFP recipe calculator to determine exactly what your batch should contain, calorie and macro wise.
  • LabrakaDebra
    LabrakaDebra Posts: 47 Member
    bump...sounds yummy!
  • MoreBean13
    MoreBean13 Posts: 8,701 Member
    I just made these, with a few modifications- and they came out AWESOME! Here's the recipe I used:

    264 g Jif Natural Creamy PB (1 cup)
    227 mL Whole Milk (1 cup, 8fl. oz)
    21 g Honey (1 TBSP)
    1 whole jumbo egg
    163 g whole rolled oats (160 g = 2 cups)
    103 g ground flax seed
    308 g Body Fortress Super Advanced Vanilla Protein
    Stevia and Salt to taste.

    I followed Liz's recipe except I beat the egg and added to the wet ingredients with a dash of sugar and stevia, and added the flax seed to the dry ingredients.

    Then at the end, I baked the bars for 20 mins @ 325degF. They actually came out a bit drier than I would prefer, would bake 15 mins next time, but they came out very solid and tasty, just a little dry.

    With the added ingredients, I got 19 servings (meant to be 20 but I messed up cutting them). At 19 servings the nutrition is:
    189 cals, 16g protein, 9C, 10F, 3 Fiber, 122 potassium.
    260wtxu.jpg
  • DopeItUp
    DopeItUp Posts: 18,771 Member
    Hmmm to cook or not to cook, that is the question...
  • LottieLou13
    LottieLou13 Posts: 574 Member
    Nom :smile:
  • VelociMama
    VelociMama Posts: 3,119 Member
    Hmmm to cook or not to cook, that is the question...

    I like Bean's idea of a light short bake to firm them up. The ones I made in the OP were a little gooey even after overnight refrigeration. They were tasty though!
  • aleyjewell
    aleyjewell Posts: 65 Member
    BUMP
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  • NYChick84
    NYChick84 Posts: 331 Member
    bump
  • stanthemovieman
    stanthemovieman Posts: 23 Member
    Can you use natural peanut butter? I have actually grown to prefer it over brands like Peter Pan.
  • RoseAmongThorns91
    RoseAmongThorns91 Posts: 215 Member
    bump for later
  • smexime
    smexime Posts: 90 Member
    Bump
  • syrklc
    syrklc Posts: 172 Member
    Thanks for share, this sounds so good.

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