Homemade protein bar is my saver when I’m shopping, out with the kids or any time I know I won’t have access to a healthy food. As well is my Magic Bullet Green Smoothie ( I add a scoop of brown rice protein powder to it and some people think its gross:)). Protein bars cover healthy fats, carbs and protein and the smoothie has my greens. I’m good to go! That’s why I never eat junk when I’m out.
I never buy protein bars because they have too much sugar, too little protein, too many hard to pronounce ingredients, no flavour combinations I like and are pricey. Plus it is so easy to make your own. I know, I’m picky.:)
This protein bar recipe is on a higher calorie side, I admit. It’s probably more like a meal replacement. Usually I make skinnier protein bars but this time I needed a bar that will stay fresh without refrigerating. I also cut it into 8 pieces in a photo, but now I will cut it in to 10 considering the nutrition information (I’m sure guys can handle 8 piece size). The bar is surely full of roasted flavours and I love that!
You can roast flax seeds in a stove top pan and grind in a food processor.
Roast sesame seeds the same way as flax seeds, do not grind.
Try to use as many organic ingredients as you can.
2 cups quick oats
1/2 cup sliced almonds
1/4 cup roasted sesame seeds
1/2 cup raisins
1/4 cup roasted flaxseed, ground
2 scoops (60 g) whey protein powder, unflavoured
1/2 cup agave nectar
1/2cup peanut or almond butter
1 tbsp pure vanilla extract
1/4 cup warm water
Combine dry ingredients in a bowl and mix.
Preheat a small saucepan on a low heat and add wet ingredients except water. Whisk until the mixture is well combined.
Pour the mixture into the bowl with dry ingredients and mix with a spatula. Note the “dough” will be dry. Add half of the water and mix with hands. The “dough” should be of a cookie dough consistency – wet enough to stick together. If necessary slowly add more water until the desired consistency.
Line 8×8 baking dish with parchment paper and place the “dough” in it. Using your hands press until it’s levelled. Place in the freezer for an hour or in the fridge overnight. Cut into 10 bars. Wrap each bar in plastic wrap and refrigerate for up to a month.
Servings Per Recipe: 10
Amount Per Serving:
Total Fat: 16.4 g
Cholesterol: 1.0 mg
Sodium: 60.7 mg
Total Carbs: 37.8 g
Sugars 19.9 g
Dietary Fiber: 5.0 g
Protein: 15.2 g
Weight Watchers Points: 7
Weight Watchers Points Plus: 9