phatgirl
New Member
Oatmeal Protein Bars
Ingredients:
12 tablespoons Spelt Wheat Flour
8 tablespoons Quick Cook Oatmeal, Plain
8 tablespoons Unsweetened Coconut
8 tablespoons Protein Powder (I used BSN Lean Desserts Fresh cinnamon roll, any vanilla powder protein will do)
1/2 teaspoon Cinnamon
4 tablespoons sugar-free syrup (vanilla, cinnamon or hazelnut will do)
2 Eggs beaten
1/4 teaspoon Baking soda
dash of Salt
4 tablespoons Chopped Nuts (I used mixed nuts)
8 tablespoons Dried Fruit
4 tablespoons Brown sugar Splenda (2 tbsp reserved for sprinkle on top)
Method:
1. Pre-heat oven to 180c
2. Mix all ingredients (reserve 2 tbsp of brown sugar for sprinkle on top) in a bowl until well combined, if mixture seems too dry add a tablespoon of warm water. Should make a firm ball of dough.
3. Line a cookie sheet with foil and spritz lightly with light oil spray.
4. Spread the dough into a layer measuring about 1.5 cenimeters, you have to spread it evenly as this dough will not rise. Sprinkle remaining brown sugar on top and press it in.
5. Bake for 10-15 minutes or until lightly browned, if you want them chewy, cut cook time, for dryer/crispy increase cooking time by a couple of minutes depending on your oven.
6. Remove from oven at desired time, let cool for 5 mins then cut into squares, should yield about 15 squares or 9 rectangle bars.
7. Let cool on a wire rack for a couple hours, then transfer them to an airtight container and consume within 3 days, or they can be frozen.
*I have tweaked this recipe, I have added a tsp of allspice and used Agave Nectar sugar-replacement syrup that I found in the health food section of Sainsbury's in place of the stuff I buy online, it is not as sweet so you may need to add a little extra brown sugar Splenda.
Ingredients:
12 tablespoons Spelt Wheat Flour
8 tablespoons Quick Cook Oatmeal, Plain
8 tablespoons Unsweetened Coconut
8 tablespoons Protein Powder (I used BSN Lean Desserts Fresh cinnamon roll, any vanilla powder protein will do)
1/2 teaspoon Cinnamon
4 tablespoons sugar-free syrup (vanilla, cinnamon or hazelnut will do)
2 Eggs beaten
1/4 teaspoon Baking soda
dash of Salt
4 tablespoons Chopped Nuts (I used mixed nuts)
8 tablespoons Dried Fruit
4 tablespoons Brown sugar Splenda (2 tbsp reserved for sprinkle on top)
Method:
1. Pre-heat oven to 180c
2. Mix all ingredients (reserve 2 tbsp of brown sugar for sprinkle on top) in a bowl until well combined, if mixture seems too dry add a tablespoon of warm water. Should make a firm ball of dough.
3. Line a cookie sheet with foil and spritz lightly with light oil spray.
4. Spread the dough into a layer measuring about 1.5 cenimeters, you have to spread it evenly as this dough will not rise. Sprinkle remaining brown sugar on top and press it in.
5. Bake for 10-15 minutes or until lightly browned, if you want them chewy, cut cook time, for dryer/crispy increase cooking time by a couple of minutes depending on your oven.
6. Remove from oven at desired time, let cool for 5 mins then cut into squares, should yield about 15 squares or 9 rectangle bars.
7. Let cool on a wire rack for a couple hours, then transfer them to an airtight container and consume within 3 days, or they can be frozen.
*I have tweaked this recipe, I have added a tsp of allspice and used Agave Nectar sugar-replacement syrup that I found in the health food section of Sainsbury's in place of the stuff I buy online, it is not as sweet so you may need to add a little extra brown sugar Splenda.
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