Recipes for Protein Bars

Chewy Chocolate Peanut Butter Protein Bars

1 cup oat flour
1 ½ cups whey protein powder
¼ cup cocoa powder
½ cup nonfat dry milk powder
¼ cup stevia blend
½ teaspoon salt
2 egg whites
½ teaspoon super-strength chocolate flavoring (LorAnn)
½ teaspoon super-strength peanut butter flavoring (LorAnn)
¼ cup creamy peanut butter
¼ - 1/3 cup water

Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.

Combine all dry ingredients in blender -- Process on high speed 2 minutes. In a bowl, beat eggs, flavorings, and peanut butter. Add the dry ingredients to the egg mixture. With an electric mixer, slowly add the water until dough becomes a “gooey play-dough” consistency. Pour batter in lined pan, spreading, or pressing dough to an even thickness.

Bake for about 15 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 8 bars. Delicious with low-carb ice cream.

Calories: 250 Protein: 24g Carbs: 24 Fats: 7 g


Best Brownie Protein Bars

½ cup oat flour ¼ cup whole-wheat flour
1-cup whey protein powder
½ cup stevia blend
1/3 cup cocoa
¼ teaspoon baking powder
¼ teaspoon salt
1-tablespoon liquid lecithin ½ cup fat free cream cheese (room temperature) 2 eggs
¼ cup fat free Miracle Whip
1 teaspoon super-strength chocolate flavoring (LorAnn)

Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.

In a bowl combine all dry ingredients. Set aside. In a large bowl, with an electric beater, combine lecithin, cream cheese, eggs, Miracle Whip, and flavoring until light and fluffy. Add the dry ingredients to the wet. Mix well. Pour batter into lined 9”x9” square pan and smooth evenly.

Bake for 15-20 minutes. Remove from pan and cool slightly. Remove wax paper and cool completely. Cut into 9 bars.

Per bar: Calories:99 Protein: 9g Carbs:9g Fats:3 g



No Bake Protein Bar

5 tbsp natural peanut butter (chunky or smooth)
1/2 cup dry oat meal or whole grain hot cereal (uncooked)
1/2 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 oatflour 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. Sponsored Links

Using a wooden spoon or rubber spatula, 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. Keep refrigerated.
Nutritional Information Per Serving:

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



Chewy Chocolate & Peanut Butter Bars
1 cup oat flour 1 ½ cups whey protein powder ¼ cup cocoa powder ½ cup nonfat dry milk powder ¼ cup stevia blend ½ teaspoon salt

2 egg whites ½ teaspoon super-strength chocolate flavoring (LorAnn) ½ teaspoon super-strength peanut butter flavoring (LorAnn) ¼ cup creamy peanut butter

¼ - 1/3 cup water

Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.

Combine all dry ingredients in blender -- Process on high speed 2 minutes. In a bowl, beat eggs, flavorings, and peanut butter. Add the dry ingredients to the egg mixture. With an electric mixer, slowly add the water until dough becomes a “gooey play-dough” consistency. Pour batter in lined pan, spreading, or pressing dough to an even thickness.

Bake for about 15 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 8 bars. Delicious with low-carb ice cream.

Calories: 250 Protein: 24g Carbs: 24 Fats: 7 g



Baked Meal Replacement Bars

Homemade Meal Replacement Bar
Makes 8 bars

1 c. raw oatmeal
1 = c. chocolate protein powder; [96g. of protein total] [vanilla powder can be used instead]
< c. natural peanut butter
= c. nonfat dry milk powder [dry form do not add any additional water to this]
2 egg whites, beaten
= c. raisins
< - 1/3 c. water
Mix all ingredients [except water] together in a bowl. Gradually add water to mixture [mixture is very gooey]. Spray a 9x9 square pan with cooking spray. Pour batter in pan and spread as best as you can [I use wax paper to press it down so it is evenly distributed]. Bake in a preheated 325 degree oven for about 15 minutes. Let cool slightly; cut into 8 bars.
Nutritional stats per bar;
Calories:249
Proteins:24g.
Carbs:24g.
Fats:6g



Homemade Protein Bar recipe -  8 servings
 
1/2 cup oatmeal
1 1/2 cup protein powder
1/4 cup natural peanut butter (NO SUGAR ADDED--fat drained)*
1 cup skim milk powder
 
Mix all ingredients together in a bowl and add enough water to make a stiff dough
--you will have to get your hands dirty to mix it up; it's sticky.
Spray an 8x8 inch cake pan with Pam and press in dough evenly.
Refrigerate a few hours to harden, then cut into 8 - 12 bars, depending on requirements.
Wrap bars in plastic wrap & store in fridge.

You can adjust to your portion needs by cutting into larger or smaller bars.
I cut mine into 8 bars and that works out to approx:
28.5g protein
22.5g carbs
6g fat
245 calories



Power Bars - 6 servings
  • 1/2 banana, mashed*
  • 1 tbsp natural no sugar added PB*
  • 1/3 cup oatmeal
  • 3 packets sweetener
  • 1/4 tsp baking powder (not soda)
  • 1/2 scoop protien powder - I usually use between 1/2 cu and a cu.
add pumpkin pie spice, cinnamon, Mix together and bake 300 degrees for 10 minutes. makes 6.



Double Chocolate Peanut Butter Designer Protein Bars - 4 servings

1/4 cup reduced fat peanut butter*
3 TBL fat-free chocolate syrup
3 scoops chocolate protein powder
1 - 1 1/2 TBL water  (you may need more to get the consistancy you want)
In small bowl, combine peanut butter and chocolate syrup. Add the protein and enough water to moisten slightly. Place mixture on waxed paper or plastic wrap, and knead by hand for a few seconds to blend ingredients. Form into four bars of small rectangles either by hand or rolling mixture with a rolling pin between two sheets of waxed paper. Wrap each bar in waxed paper or plastic wrap. Store in refrigerator to preserve freshness.
Make 4 bars
Per Bar: Calories  170/ Protein 17 grams/ Carbs 13grams/ Fat 6grams

Chocolate Peanut Butter protein brownies
1/2 cup oats, blended in blender to flour
1/2 cup whole wheat flour
1 and 1/2 cup whey protein powder
1/3 cup unsweetened cocoa
1/2 cup nonfat dry milk
2 egg whites
1 Tablespoon sugar free chocolate syrup
1 teaspoon vanilla
1/4 cup natural peanut butter
1/2 - 1 cup water
Preheat oven to 325 degrees. Blend oats until flour.  Add remaining dry ingredients.  Mix egg whites, chocolate syrup, vanilla and peanut butter in large bowl.  Add dry ingredients.  Slowly add water until "gooey". (this does not turn into a batter; it is very thick in consistency).  Pour into 9x9 pan lined with wax paper.  Bake for 15 minutes.  Remove from pan and cool on cooling rack.  Cut into 8 bars.  Refrigerate. 

Approximate nutritional breakdown (depends on your protein powder) per bar: 187 calories, 7g fat, 18.25g carb, 21g protein



Honey Protein Bars
1 cup natty pb
10 tbsp honey (30 tsp, about double)
2 cups oats
5 scoops whey
1 cup milk
Just mix everything up in a bowl, put it in a brownie or cake pan, and leave it in the fridge. After it has solidified, cut it up into bars.



Chocolate Applesauce Brownies
Ingredients:
  • 60 grams chocolate protein powder
  • 3/4 cup oat flour (if you don't have any just put some oats in a blender and chop them until they are powder)
  • 5 tsp fructose (or 3 tbsp sugar)
  • 3 tbsp cocoa powder (unsweetened)
  • a dash salt
  • 2 egg whites
  • 3/4 cup applesauce (unsweetened)
  • 3 tbsp peanut butter
  • 2 tbsp. water
  • 1 tsp. vanilla extract – optional

Preparation:
  1. Mix the ingredients together and pour into a greased 8x8 pan.
  2. Bake at 350 degrees fahrenheit for 18 min.
Makes 9 brownies. Each brownies is 30 40 40 balanced



Oatmeal Protein Bars:
Ingredients:
  • 3 cups oatmeal
  • 140 grams protein powder
  • 3/4 cup peanut butter
  • 1 cup milk
  • 2 egg whites
  • 1 cup apple sauce
  • 2 tsp baking powder
  • 1/2 teaspoon salt
You can also add fructose or sugar, I find them fine without as my protein powder is sweetened enough.

Preparation:
  1. Combine the above ingredients and put in a oiled (use pam) 9x9 pan.
  2. Bake @ 350 for 35 min.
  3. Makes 8 bars. When they are cool, put them in the fridge or they will go moldy in a few days.


Fudgey-Nutty Bars

2 and 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 cup butter
4 oz cream cheese
1 oz chopped almonds
1 tsp vanilla
1 tsp peanut butter
1/4 cup Splenda
 
Preparation:

Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave. Mix together very well and then add splenda & vanilla, mixing well again.

Add walnuts and protein powder and mix. It will be difficult and messy to mix,
you will have to use your hands near the end to knead it all together, squeezing so that the powder is incorporated into the mixture.

Now place in an 8x8 0r 9x9 baking pan,
flatten and refrigerate. When cooled
and hardened, cut into 8 bars. Per bar: 21 grams protein, 3.15 carbs. This will vary according to the protein powder you use, I use Optimum Nutrition as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame.


Chocolate Protein Cake:

1 ½ scoops chocolate flavored whey protein
¾ scoop chocolate soy protein (GNC’s 95 Protein is good)
1 tablespoon fat free/ sugar free instant chocolate pudding mix (such as Jell-O instant pudding that comes in the box)
½ teaspoon baking soda
2 packs Splenda

Mix in a microwave safe bowl with enough water to make a batter like consistency
(may take several tries to get it right)

Microwave for a minute or until cake like. It will rise considerably in the bowl. If it falls when you take it out, use less water next time

Topping

2 tablespoons whipped cream cheese
4 packs Splenda
Blend the Splenda and cream cheese

Cool for a bit and spread with the topping
Can use other toppings such as fat free cool whip

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