I have forever been on a mission to make myself a better snack. One where I don’t have to give (re: compromise) too much, if anything at all.
Remember my protein hockey pucks? Yeah, those babies steered me off the path of making my own snacks for a bit. I think I finally ended up just tossing out the ones that I couldn’t choke down, or even handle having in a smoothie.
Last Friday, I came across a recipe that promised more than a handful of protein grams, and less than a half-dozen handfuls of carb grams. And under two handfuls of fat grams.
Wait, did I read those nutrition facts right?
Typically, when you find a “protein bar” (candy bar pretty much), it boasts ten or 15 grams of protein, but you get hammered with 50 grams of carbs, a crap ton of fat and a scary amount of sugar. Hence, why I call them candy bars. They’re tasty, but they’re really actually not all that good for you.
The ones that have the lower carb amounts, give you even less protein. But the sugar content is still insanely high. And fats, well, like I said, compromise. Less of one thing always means more of another.
I made half of the recipe I found, just because I didn’t want another hockey puck disaster if I didn’t like them. And now, here I am, looking for a silicone tray to perfectly portion out my bars before I hack a finger off trying to cut one from my frozen protein granola bar loaf.
But wait, what does that even mean?
Of course, now I’m on the mission of tweaking the recipe a little here and there for different flavors, or ones with more protein, etc. But this is the bones of the recipe (which gives you something like 21g of carbs/9 grams of fat/11.5 grams of protein and about 190 calories a bar*).
Protein Granola Bar
- 3/4 cup of rolled oats/old fashioned oats (or Hannaford’s Protein Oats!)
- 1/3 cup of 1st Phorm Level 1 Protein
- 1/4 cup of peanut butter
- 2 tbsp of agave (or honey)
- 1 1/2 tbsp of chocolate chips (optional)
- Pinch of salt
Mix ingredients in a medium mixing bowl until well mixed (should look like a giant ball). Line a bread-loaf pan (perfect for 5 evenly cut bars) with parchment or wax paper. Sit the ball on top of the paper. With clean hands, or another sheet of paper over the ball and press out evenly throughout the pan. Pop it in the freezer until hard. Cut into bars.
It’s best to leave these delights in the freezer until you’re ready to eat them, they stay fresh longer that way (can be stored up to a month – so great to make a big batch at a time!).
*I don’t have MyFitnessPal right in front of me, so it’s a guestimation from what I saw when I punched in the recipe I made for a total of five bars.