Oatmeal Raisin Bars:
2 scoops (64g) PEScience Snickerdoodle Protein powder
1.50 cup (120g) quick oats
1/4 cup (30g) all-purpose flour
1/4 cup (38g) coconut flour
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 large egg
1 cup (122g) unsweetened applesauce
1/4 cup (60mL) Walden Farms pancake syrup
1/2 cup (120mL) unsweetened vanilla almond milk
3 Tbsp (46g) egg whites
1 tsp vanilla extract
1 tsp butter extract
1 oz (28g) dried blueberries (or other dried fruit of choice)
18 g (about 2/3 scoop) PEScience Gourmet Vanilla protein powder
3 Tbsp (45mL) unsweetened vanilla almond milk
3 Tbsp (45g) nonfat plain greek yogurt
1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick cooking spray.
2. In a small bowl, combine all the dry ingredients- protein powder, oats, all-purpose flour, coconut flour, salt, baking powder, and cinnamon. Mix until all ingredients are combined.
3. In a separate large bowl, add the wet ingredients- egg, applesauce, pancake syrup, almond milk, egg whites, vanilla, and butter extract. Using a hand mixer, blend ingredients until mixed thoroughly.
4. Add in dry ingredients to the wet ingredients slowly, mixing with the hand held mixer some before adding more. Blend until all ingredients are completely combined. Fold in hand of the dried blueberries with a spoon.
5. Pour oat batter into sprayed dish. Sprinkle with the rest of the dried blueberries. Bake for 20-25 minutes or until the center comes out clean with a toothpick. Be careful not to over-bake.
6. While the oat bars are cooking, gather the ingredients for the icing. Combine the protein powder, yogurt, and almond milk in a small bowl until combined. Store in the refrigerator to thicken and cool before ready to use.
7. When the oat bars are done, take out of the oven and let cool (will still bake a little once out). When bars have cooled down, add icing * (9g or about 2 tsp per bar) and enjoy!
NOTE: Keep oat bars store in refrigerator in an air tight container. They are best after being chilled for at least 12 hours. I also like to keep my icing separate so I can weigh out the exact amount when I am ready to eat, but feel free to coat all the bars with the icing at the same time if that's what you want to do!
Per bar: (63g)
96 Calories | 1.6 F | 13.9 C | 6.5 P
Recipe by: Lauren Joyner