Protein Bar Recipes
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bump0
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I need to start making my own. Can't have peanuts though. Do those sites have recipies without?0
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bump for later0
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bump! these all sound great!0
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looking forward to the raw vegan recipe0 -
Bump, I have been looking for something like this.0
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bump!
i am also spending too much on bars!0 -
I need to start making my own. Can't have peanuts though. Do those sites have recipies without?
Yeah some of them do, you'll have to look one of them have lemon bars and chocolate bars. I'm definitely going to try those two recipes.0 -
bump!0
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bump for later0
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Bump0
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Bump for when I'm at home later! Thanks all!!0
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Tried to make these once -- tasted OK, but looked like doo-doo. Will take a look at these posts later and give it another go!0
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bump* I prefer my food in bar form lately. These sound so amazing!0
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I need to start making my own. Can't have peanuts though. Do those sites have recipies without?
Yeah some of them do, you'll have to look one of them have lemon bars and chocolate bars. I'm definitely going to try those two recipes.0 -
BUUUUUMP!!!! BUMP BUMP BUUUUUUUMP!!!! :flowerforyou:0
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This one is from Bodybuilding.com forums and looks really easy!
No-Bake Easy Protein Bars
2 cups Quaker oats (or equivalent)
2 tbsp natural peanut butter
8 scoops (240 g) generic brand whey protein powder (or equivalent)
1 package sugar-free, fat free-Jell-O
Dash of cinnamon
Dash of vanilla extract
Pinch of salt
1 cup COLD water
After the bars set up in the fridge, I put them in the freezer for 2 hours and then cut them into 8 individual pieces. After a workout, I let them thaw for 30 minutes or so and they are consistently firm and not squishy or runny. Why? The Jell-O mix. Be sure to use cold water when mixing the Jell-O and whey, as it sets up nicer. Aside from baking, these bars are second-to-none to being able to stay firm when thawed out. They yield (approximately) per bar:
225 calories
6 g fat
23.5 g protein
I encourage anyone who makes their own bars to experiment with different ingredients to find something that not only tastes good, but also provides them with their own individual nutritional needs. The greatest thing about designing and making your own product (in this case, protein bars) is being able to substitute and improvise to make something that appeals to you.
This one sounds good albeit most of all due to the amount of protein in each bar. I'm a bit nervous about the Jell-O in a protein bar, because I've never liked the texture of the stuff, however it's worth a shot!!0 -
What a great thread! thanks for starting this and to everyone for their recipes!!! I can't wait til my next grocery shopping trip so I can make some of these!!0
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This one is from Bodybuilding.com forums and looks really easy!
No-Bake Easy Protein Bars
2 cups Quaker oats (or equivalent)
2 tbsp natural peanut butter
8 scoops (240 g) generic brand whey protein powder (or equivalent)
1 package sugar-free, fat free-Jell-O
Dash of cinnamon
Dash of vanilla extract
Pinch of salt
1 cup COLD water
After the bars set up in the fridge, I put them in the freezer for 2 hours and then cut them into 8 individual pieces. After a workout, I let them thaw for 30 minutes or so and they are consistently firm and not squishy or runny. Why? The Jell-O mix. Be sure to use cold water when mixing the Jell-O and whey, as it sets up nicer. Aside from baking, these bars are second-to-none to being able to stay firm when thawed out. They yield (approximately) per bar:
225 calories
6 g fat
23.5 g protein
I encourage anyone who makes their own bars to experiment with different ingredients to find something that not only tastes good, but also provides them with their own individual nutritional needs. The greatest thing about designing and making your own product (in this case, protein bars) is being able to substitute and improvise to make something that appeals to you.
This one sounds good albeit most of all due to the amount of protein in each bar. I'm a bit nervous about the Jell-O in a protein bar, because I've never liked the texture of the stuff, however it's worth a shot!!
No texture is added from the sfff pudding mix...it basically acts like a binder for the ingredients. Also I find any recepie I make I can add more protein ...or for muffins I always sub at least half the flour for protein powder...0
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