These pro-oat-ein bars are absolutely delicious. I love to grab one after a workout to refuel. It’s just incredible how amazing they taste! They’re sort of a mix between a granola bar and a fig bar, but they’re much healthier than any store bought bar. And they pack a good serving of protein, helping you to recover after exercise or just stay fueled and energized throughout the day. They also provide a good serving of healthy fats from the pumpkin seeds and complex carbs from the oats. They’re just a little sweet because of the dates, which is then amplified by the lemon juice, vanilla extract, and salt. They have an excellent vanilla flavor, but you can flavor them however you like! Feel free to add dried fruit, other nuts or seeds, chocolate chips or cacao nibs, and even shredded coconut. Flavored protein powder can also be used to inject more sweetness into the bars, but for this recipe I just used plain whey protein powder. You can also sub pea protein to turn these bars vegan!
Recipe:
Makes 8 Bars
- 1 Cup Rolled oats
- 4 ounces raw pumpkin seeds
- 1 scoop protein powder
- 10 dates, pitted
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse sea salt
Step 1
First, preheat the oven to 350 degrees Fahrenheit, then line a small baking sheet with aluminum foil.
Step 2
Get out a food processor, then blend the dates and water until they are paste-like (they don’t have to be liquified, just broken up enough so the entire bar is sweetened.)
Step 3
Add the vanilla extract, lemon juice, and salt, then pulse once or twice to combine.
Step 4
Add the protein powder, then blend until it becomes paste-like. Add the rolled oats, then pulse 1-3 times, until the oats aren’t whole anymore. Add the pumpkin seeds, then pulse until slightly chopped.
Step 5
Spray the aluminum foiled baking sheet with non-stick cooking spray, then scoop the batter out from the food processor onto the foil. Spread out the batter until you have an even layer that’s about 1/2 inch thick. Attempt to make the batter into a rectangle-shape, as the batter will be thick enough for you to do so. Sprinkle a pinch of coarse sea salt on the top of the batter, then bake it in the oven for 10-12 minutes, or until the outside is slightly browned.
Step 6
Remove the sheet from the oven and allow the cooked batter to cool for 5-10 minutes, then cut it into 8 granola bar-sized rectangles. I suggest putting them in the freezer to get them to firm up, but you can keep them in the refrigerator if you want softer bars. Save them for after a workout, or whenever you need a quick pick-me up. You’ll love them!
Matt's Meals 