Friday, April 17, 2015

Homemade Chocolate Peanut Butter Protein Bars

Happy Friday Friends! How about a simple chocolate peanut butter bar combo for your weekend? I vote yes!

I love quick and convenient snacks (especially the kind that involve a little something sweet) and I'm always looking for a sneaky way to get a little more protein in my diet since we don't eat a ton of meat. Insert the chocolate peanut butter protein bar.

These are super simple to throw together and you can store them in your fridge to eat to your heart's content.

Just don't skip out on that little splash of milk at the end like I did when we went to Moab. Or these babies will dry out like nobody's business.

And wanna know the best part? These are 100% whole grain, refined sugar free, and gluten free - if you buy certified gluten free oats. Plus you can easily make them vegan - if that's your jam!

Healthy chocolate peanut butter protein bars for the win!

Homemade Chocolate Peanut Butter Protein Bars
Recipe from: Oh She Glows

1 +  1/2 c. rolled oats
1/2 c. plain protein powder (I used a soy based protein)
1/2 c. puffed rice cereal
1/4 tsp salt
1/2 c. natural peanut butter
1/2 c. pure maple syrup
1 tsp vanilla extract
1/2 - 1 tsp almond milk
3 Tbsp dark chocolate chips
1 +  1/2 tsp coconut oil

Directions: Line an 8x8 square baking dish with foil or parchment paper for easy removal.

In a blender or small food processor grind the oats until they resemble flour. In a large bowl stir together the ground oats, protein powder, rice cereal and salt. Add the peanut butter, maple syrup, and vanilla extract. Mixture will be thick and somewhat dry. Add a splash of almond milk (1/2 -1 teaspoon as needed) and mix again.

Press the mixture into prepared pan and roll with a pastry roller until flat and smooth. (You may also use the back of a rubber spatula if a pastry roller is unavailable.) Place the pan in the freezer for about 10 minutes.

Meanwhile add coconut oil and chocolate chips to a small saucepan over medium heat. Stir slowly until completely melted and remove from heat.

After freezing cut the oat mixture, remove from pan and cut into bars. Line a cookie sheet with a nonstick baking mat or parchment paper. Carefully place each bar onto the cookie sheet with a small space between each one.

Using a spoon drizzle the chocolate over the bars and place in the fridge to allow the chocolate to cool, about 20 minutes. Store in the fridge in an airtight container and enjoy!

Shared HERE.