Peanut Butter Oatmeal Protein Bars - A Staple in My Fridge!
Last year I came to the conclusion that no single protein bar on the market was free of the ingredients that would flare my ulcerative colitis or at least cause some sort of gastrointestinal distress.
Things like tapioca flour, inulin (chicory), pea protein, most whey protein powders and all the erythritol/malitol/sorbitol sweeteners wreak havoc on my gut and I got fed up. I needed a WHOLE FOODS based protein bar and I needed it NOW.
I came across a recipe on the internet for oatmeal bars and decided to try my own version that was full of satiating protein, fats, and healthy carbs that would fuel my busy days and not break the bank.
I usually make a batch every week and it takes me about 20-25 minutes max to create a batch of 10 bars. Be mindful that these bars need to be kept refrigerated or cooled until you eat them. I have taken them hiking many times but definitely try to eat them early in the hike before they begin to get too smushed. Still edible but just not “bar like”
- 1 1/2 cup rolled oats ground into oat flour (put em in a blender or ninja for like 30 seconds to a minute)
- 1/2 cup natural peanut butter (try to avoid any added sugars or oils, just plain peanuts)
- 10-12 Tbs. Collagen protein powder or unflavored protein powder that works for you (I use three 2-scoop servings of Vital Proteins unflavored)
- 2 tbs. pumpkin seeds (can also use chia seeds!)
- 1-2 tbs. sweetener of choice (honey, maple syrup or use a few dropperfuls of stevia)
- 1/4 cup milk (I use unsweetened coconut milk)
- 1/4 cup chocolate chips (for topping)
- 1 tsp. coconut oil (for topping)
- Line a 9×6 or similar sized baking dish with parchment paper
- Add peanut butter, sweetener of choice, and milk to large bowl and mix until fully combined.
- Add oat flour, collagen protein powder, and pumpkin seeds and blend until combined.
- Pour everything into lined baking dish and use a spatula to flatten the bars until you have a level surface across the dish.
- FREEZE the dish for 10 minutes
- While the dish is cooling and the ingredients are firming up, melt chocolate chips with the coconut oil and mix until you have smooth, liquid chocolate.
- Remove the dish from the freezer and drizzle the melted chocolate over the bars. I just use a spoon to drizzle the chocolate!
- Put the dish BACK into the freezer for 10 minutes until everything has hardened.
- After 10 minutes, lift the parchment and place everything onto a flat surface like a countertop. Use a knife or pizza cutter to slice even, regular bars. This recipe makes 10 bars for me. You can cut the bars to your desired shape or size.
Keep the bars stored in the refrigerator until you are ready to eat. They will melt and get mushy if kept at room temperature. Alas, the lack of preservatives and junk makes these a bit fragile when left out for longer than a few hours but they are SO WORTH IT.
If you make these please tag me @chronicallywilled on Instagram! I’d love to see your creations!
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