The Best Protein Flapjacks Recipe

Quick ‘n Easy No-Bake Protein Bars

The Best Protein Flapjacks Recipe
August 29, 2013Angela (Oh She Glows)

Granola bars have to be one of my favourite things to make. I’ve had a soft spot for them since running the bakery. I look back to those days with (mostly) warm, fuzzy memories.

Maybe making + shipping 500 bars a week by hand wasn’t ideal, but it was the experience that I enjoyed the most – the process of growing a business and having others enjoy something I created from scratch.

I still look back at the pictures and laugh, seeing a 9-foot table buried in packaged bars while I stuck on the front and back label as fast as possible. My mother-in-law used to help assemble all the boxes for me.

Some days I’d walk into the living room to see about 200 boxes of various sizes assembled and stacked in towers with all of the shipping envelopes stuck on the top. And then Eric would often help me at night when he got home from work. It takes a village.

We’d create an assembly line packing all the boxes with bars, receipts, labels, hand-written thank-yous, business cards, all before sealing them up and attaching the shipping label. It was organized chaos to say the least. Heavy on the chaos part. Ever since I closed the bakery, I’ve had it in the back of my mind that I’d to open it again some day, if the stars align. We’ll have to see. For now, I still enjoy making granola bars whenever I can just for the heck of it.

By the way – It’s official – I’m including two of the most popular Glo Bar recipes in my cookbook, so keep your eyes peeled for those!

I’ve made these protein bars a few different ways over the past few weeks – one with peanut butter, one with almond butter, and the last with sunflower seed butter.

All worked out lovely, although the roasted peanut butter was probably my favourite, flavour wise (no surprise here).

Rest assured you can make these nut-free simply by using sunflower seed butter (shown top, right). My go-to is Sunbutter.

This recipe also calls for plant-based protein powder. This is the Sunwarrior powder that I use. I specifically bought the unflavoured version of Sunwarrior because I’ve concluded that stevia gives me headaches (anyone else?) and I’m really not crazy about the flavour of stevia to begin with.

If you are using a sweetened protein powder, you’ll ly have to reduce the liquid sweetener in this recipe and make up for the loss of liquid with a bit of non-dairy milk.

Just play around with it – as long as your dough isn’t super dry and crumbly you should be fine! We’re aiming for the consistency of cookie dough here.

After mixing the dough together, simply press it into the pan (I to use a pastry roller to smooth it out – you can find these at the Dollarstore!) and pop it into the freezer while you melt the chocolate.

{Here is a random freezer shot featuring fillo shells, chickpeas, butternut squash, hemp hearts, blueberries, pita bread, torn kale (for smoothies), Amy’s California burgers, and corn!}

Finally, slice into bars, drizzle on the chocolate, and freeze until set. I love keeping them stashed in the freezer – they are the perfect pick me up when my energy is low and I need something fast.

Don’t forget, there are only a few days left to vote in the 2013 VegNews Veggie Awards! There are all kinds of incredible prizes up for grabs such as a week long, all expenses paid Caribbean Cruise, Breville juicer, weekly cookie deliveries, and more just by filling out the survey. Oh She Glows has been nominated in the Fav Blog category and I would love your support. You can find the 2013 Vegnews survey here. Good luck and thank you in advance!

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Source: https://ohsheglows.com/2013/08/29/quick-n-easy-no-bake-protein-bars/

Homemade Protein Bars – Low carb, easy recipe, tons of variations

The Best Protein Flapjacks Recipe

These homemade protein bars are no-bake, endlessly customizable energy bars. Just Luna and Power bars, and made with your favorite protein powder.

This recipe is not those other fussy, confusing recipes out there!

The case for protein bars

My 3 kids play a lot of sports. That means that we’re often on the run, so they eat a lot of protein bars. And of course, each kid has his or her own favorite variety of bar. But they all have one thing in common: they’re crazy expensive.

This recipe for homemade protein bars started out as something I was just making for my family, and that was that. After much hesitation, I had finally purchased some Vega Essentials protein powder (I mean, they even sell it at CVS now! I could use a coupon!) and was just playing around with it.

That’s the kind of experimenting I rarely get to do anymore, where I just throw a bit of this and a bit of that into a recipe. Very few notes, even fewer apologies.

But my kids couldn’t get enough of these bars. They had even gotten good enough that my husband mentioned them the blue one day.

“You know, those protein bars were really good.” That’s high praise for him. My kids had started asking, “Are those bars hard to make?” That’s code for “please make them again.” These bars have the soft texture of a brownie, and they’re not too sweet. For something more cookie-, give my classic protein cookies or my peanut butter protein cookies a try. 🙂

I also get “are these bars good for you?” That’s also code for “can I eat them all day every day and be healthy?” I also get the same sort of questions when I make my protein pancakes!

Two recipes, endless options

Have you ever noticed that most of the recipes out there for homemade protein bars are so specific? They either rely on one specific type of protein powder, call for a million different funky ingredients I’ve never heard of, or they are one flavor and one flavor only. So frustrating!

So I’ve included two basic recipe formulas for homemade protein bars below. One is made withsuper soft, packed-with-fiber, deliciously sticky Medjool dates to hold the bars together and sweeten them, of course. I buy those dates by the pound at Trader Joe’s, and they’re essential for recipes my healthy Paleo fudge.

You can include unsweetened melted chocolate in the mixture, or not. It really helps the bars hold their shape and gives them a richer flavor. If you prefer a more neutral-tasting bar, use a vanilla or unflavored protein powder, and leave out the melted chocolate.

But I realize that you may not know where to buy Medjool dates. Or you may think they’re too sweet. So I’ve also formulated another recipe with nut butter and no dates.

I it best made with cocoa powder and melted chocolate, but I include plenty of options for making it more neutral-tasting (including making it with cashew butter). I’ve tried these bars with every single variation I recommend. They all work.

Options

My favorite way of making these bars is the “date version,” including the melted unsweetened chocolate—and with just a drizzle of melted chocolate on top, at most. Without the full chocolate coating, the bars are much easier to handle and transport. Including the melted chocolate in the bar itself makes the bar richer in taste and more firm for easy handling.

You can use any flavor protein powder you in the date version and leave out the melted chocolate, and you’ll change the flavor profile to suit your tastes. If you have another favorite protein powder, use that!

If you prefer a dairy protein powder, try whey protein. For now, yes, you do need to include the oats. There’s no substitute!

EDIT: Wait stop the presses!!! I have finally successfully replaced the oats in this recipe, and every other oat-filled recipe on this blog (and in my cookbooks!). You can read all about how to substitute oats in the gluten free baking, and finally make this grain-free! The TL;DR version for this recipe is that you use wide, flat coconut chips. 🙂

If you’re looking for a bite-sized version, try my no-bake peanut butter energy bites. They don’t have protein powder at all, and there’s no food processor involved. You do have to roll all those little bites, though. 🙂 There’s a grain-free version, too!

Some flavor suggestions:

  • Try using cashew butter as the nut butter for a more neutral flavor that really lets the chocolate flavor shine.
  • Try replacing the cocoa powder with a freeze-dried fruit powder. You can either buy it as a powder, or buy freeze dried fruit by the bag and grind it into a powder. If you have a dehydrator, the sky’s the limit!
  • Instead of protein powder, try using collagen powder for a huge nutritional boost with no added flavor at all. I really Vital Proteins Collagen Peptides. That’s an affiliate link, feel free to shop around for the best price! And I’ve recently started using  Perfect Hydrolyzed Collagen Peptides (affiliate link) starting with my new protein granola, and I might just it better. Plus, it’s less expensive.

Press play ▶ below and see for yourself how unfussy this recipe really is!:

There are affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Prep time: 10 minutes Yield: 10 to 12 bars

For the date version
2 1/2 cups (250 g) old-fashioned certified gluten free rolled oats (if gluten free isn’t necessary, use any oats)

1 scoop (36 g) gluten free protein powder (I Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate))

10 pitted soft Medjool dates (150 g, as pitted)

1/4 cup (84 g) pure maple syrup

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/4 cup (2 fluid ounces) milk (any kind), plus more as necessary

3 ounces unsweetened chocolate, chopped and melted (optional)

8 ounces bittersweet chocolate, chopped and melted (optional, for coating)

For the nut butter version
2 1/2 cups (250 g) old-fashioned certified gluten free rolled oats (if gluten free isn’t necessary, use any oats)

1 1/2 scoops (54 g) gluten free protein powder (I Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate))

1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed) (can replace with more protein powder)

3/4 cup (192 g) smooth natural nut butter (I have used peanut butter, almond butter and cashew butter—all work well)

1/4 cup (84 g) pure maple syrup

1/4 teaspoon kosher salt

1/4 cup (2 fluid ounces) milk (any kind), plus more as necessary

3 ounces unsweetened chocolate, chopped and melted (can replace with 2 tablespoons more nut butter + 1 tablespoon pure maple syrup)

8 ounces bittersweet chocolate, chopped and melted (optional, for coating)

  • Line an 8-inch square baking pan or standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
  • To make the date version, place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, dates, maple syrup, vanilla, salt, 1/4 cup milk and (optional) melted unsweetened chocolate. Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency. If you opt not to use the melted unsweetened chocolate, you will have to add more milk, and the bars will not hold together as firmly when shaped.
  • Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible. Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 or 12 equal-sized rectangular bars. Dip in the optional melted bittersweet chocolate to coat and allow to sit at room temperature until set. Store the bars in a sealed container in the refrigerator.
  • To make the nut butter version, place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, cocoa powder (or more protein powder), nut butter, maple syrup, salt, 1/4 cup milk and melted unsweetened chocolate (or more nut butter and maple syrup). Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
  • Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible. Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 or 12 equal-sized rectangular bars. Dip in the optional melted bittersweet chocolate to coat or simply drizzle some melted chocolate over the top, and allow to sit at room temperature until set. Wrap the bars individually in waxed paper, and store in the refrigerator.
  • Post originally published on the blog in 2016. Video and some photos added, text changed somewhat, recipe unchanged. 

Source: https://glutenfreeonashoestring.com/homemade-protein-bars/

5-Ingredient Protein Bars (no-bake!)

The Best Protein Flapjacks Recipe

For deliciously nutritious energy on the run, grab a couple of your own homemade Protein Bars! These 5-ingredient protein bars couldn’t be easier. No baking needed, they keep well, and are deliciously satisfying!

No-Bake Protein Bars Recipe

Has anyone experienced garage sale mania? (I promise this relates to protein bars.) 

Every year, we have a city-wide garage sale where every other house is hosting their own big sale. People save vacation time and take off work to hunt for bargains. Sale signs are everywhere, and roads are packed. 

After years living here and witnessing all the craze, I decided to finally host my own sale this year. It turned out to be a worthwhile endeavor, despite leaving me with zero time to cook or eat a hot meal. That’s where these No-Bake Protein Bars come in. 

Not only are these nutritious protein bars incredibly easy to make, they keep really well and are deliciously satisfying. Try this protein bar recipe for your pre/post workout fueling and on-the-go healthy snacking. Plus, they’re outstanding at taking the edge off hunger whether you’re garage sale-ing, working, commuting, or what not. 

Homemade Protein Bars – only 5 ingredients

I probably won’t host another garage sale for a long, long time. It turned out to be way more work than I planned. I stayed up way too late every night trying to organize and set up.  Hubby totally helped.  He deserves this cake or these brownies on splurge day. 

In the meantime, we’re loving the nutrient-dense yet simple ingredients that go into this tasty protein bars recipe. All you need are:

  • whole rolled oats
  • real peanut butter
  • whey protein powder
  • real honey
  • milk

The dark chocolate drizzle is optional (or not.)

If you’re planning to stash these bars in your gym bag, backpack, or lunch bag, you can use dark chocolate morels in the bars themselves rather than melt/drizzle over the top. They’ll stay a lot neater that way.

Homemade Protein Bars = Budget Friendly and healthier

These no-bake, 5-ingredient protein bars are JUST the thing for a nutritious energy boost.  I made a big batch, which came in SO handy for pick-me-up snacks.  They’re even great for breakfast. 

Making my own protein bars are much cheaper than the crazy price they go for at stores these days. Plus, they’re a million times healthier, because they have all natural ingredients – only 5 ingredients if you don’t include optional chocolate.

Not to mention these protein bars are rich, delicious, and completely satisfying.  They keep extremely well at a mild room temperature, stored airtight, for up to a week. 

Try these Maple Cinnamon Bake Oatmeal Bars, too:

Print

These 5-ingredient Protein Bars are super easy, packed with good nutrition, and perfect for breakfast or snack on the run. Plus, they are a no-bake recipe! This one’s a keeper.

Scale

  • 1/2 cup milk (I use whole)
  • 1 cup chunky peanut butter
  • 2–3TB honey, plus more to taste
  • 1 1/4 cups vanilla or chocolate whey protein powder
  • 2 cups old fashioned rolled oats, uncooked
  • (Optional: Melted dark chocolate for drizzling)
  1. In a medium heavy pot, combine milk, peanut butter, and desired amount of honey over low heat. Stir just until all ingredients are well combined and warmed through. Add protein powder and oats. Stir to combine well. (If mixture is too thick to stir, simply add a bit more milk.)
  2. Lightly grease an 8×8 pan. Press mixture evenly into pan, using enough pressure to compress mixture into desired bar thickness.
  3. Allow bars to cool completely.
  4. Cut into squares. If desired, drizzle with melted chocolate and let cool. Wrap in airtight container and store at moderate room temp for several days, or chilled in fridge for a week. 

Protein powder is to be measured according to standard cups, not the scoops that come inside the tub of protein powder. 

If you’re planning to pack these bars to go, you can opt to use about 1/2 cup dark chocolate morsels in the bar mixture itself, rather than drizzling on top.

Keywords: homemade protein bars

Here’s my favorite recipe for Chewy Chocolate Chip Granola Bars, which the family loves!

These Peanut Butter Cereal Bars are such a delight!  Crispy, perfect amount of sweetness, and packed with natural honey and peanut butter!

This Yogurt Honey Dip is perfect for satisfying your sweet tooth quickly and nutritiously.  My friends love this one!

Source: https://www.chewoutloud.com/5-ingredient-protein-bars-bake/

Happy Monday, I hope your weekend was fabulous, healthy, happy and sunny.

Today we’re doing a throwback recipe from 2017. These peanut butter protein bars were so delicious that I had to redo the photos and hit publish on the blog again.

I’ll occasionally do this with older recipes because 1) I don’t want you to forget about them and 2) anything with peanut butter is always acceptable, right?!

Peanut butter + chocolate = match made in heaven

Raise your hand if a Reese’s peanut butter cup is your favorite candy; it’s been mine since I was a little girl. I remember finding my Dad’s stash of peanut butter cups in the fridge or freezer and begged him to have one after dinner. It’s funny, I even remember eating the edges of the peanut butter cup then savoring the peanut butter middle for last.

These days, I make my own homemade healthy peanut butter cups, and still am obsessed with just about anything with a peanut butter and chocolate combo. That’s exactly where these chocolate peanut butter protein bars come in. They provide a healthy dose of protein, yet they taste dessert. WIN WIN WIN.

How to make peanut butter protein bars

These chocolate peanut butter protein bars are easy to make because there’s no baking required. All you need is an a pot or two, an 8×4 inch loaf pan, parchment paper and 7 simple ingredients:

peanut butter: you can use whatever kind of nut butter you’d , just make sure it’s all natural (with no additives — just nuts + salt). I Smucker’s, Santa Cruz, Trader Joe’s or Whole Foods natural creamy peanut butter.

honey: this unrefined sweetener is perfect for holding together + sweetening the bars. If you are vegan, I suggest using coconut palm syrup or date syrup.

coconut oil: you’ll only need a tablespoon of coconut oil!

vanilla extract: I’m such a vanilla lover, but if you find yourself vanilla, feel free to skip it!

flaxseed meal: flaxseed meal is just ground flaxseeds! I absolutely LOVE how it adds fiber + protein to these bars. It does give the bar a nice toasty flavor too.

protein powder: you can use plant based or a whey protein. My personal favorite is Vital Proteins collagen peptides (which is dairy free) but I also love aloha vanilla plant based protein powder for this recipe. Those are the two I highly recommend for flavor and consistency in this recipe.

dark chocolate: you can use your favorite brand of dark chocolate. I recommend theo, divine or alter eco brands. Alter eco has a lot of great dairy free/vegan options!

Optional: a little fancy sea salt for sprinkling on top.

These bars are seriously one of my favorite healthier treats to make because they’re so freaking easy and do NOT require any baking. They also make an excellent post workout snack or late afternoon pick me up as they happen to pack 9g protein.

Personally I love keeping them in the fridge when I want a healthier dessert that’s similar to my favorite candy in the world.

More peanut butter + chocolate treats to try:

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Chocolate Freezer Fudge

Healthy Peanut Butter Twix Bars

Healthy Peanut Butter Rice Krispie Treats

See how to make chocolate peanut butter protein bars:

If you make this recipe, be sure to leave a comment below and rate them! And don’t forget to tag #ambitiouskitchen on Instagram so we can see your creations!

Leave A Review Print Recipe

No bake chocolate peanut butter protein bars that taste just a peanut butter cup. This low carb, protein bar recipe will be your new favorite snack to keep in your fridge and enjoy all week long.

  • ¾ cup natural creamy peanut butter (just peanuts + salt)
  • ¼ cup honey (or coconut palm syrup, if vegan)
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla
  • 1/3 cup ground flaxseed meal
  • 1/2 cup of your favorite vanilla or plain protein powder*
  • 2.5 ounces your favorite 85% dark chocolate bar
  • Coarse sea salt for sprinkling on top
  1. In a medium bowl mix together peanut butter, honey, coconut oil, vanilla together until smooth. Add in ground flaxseed meal and protein powder of choice. Use a spoon to mix together until you can’t anymore, then use clean hands to help work together. The batter should be similar to cookie dough.
  2. Press into an 8×4 inch pan lined with parchment paper.
  3. Make the chocolate layer by adding 2.5 ounces of dark chocolate to a small saucepan and melting until completely smooth.

    Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.

  4. Place in the fridge for 30 minutes-1 hour before slicing into 10 bars or squares (either works but I love squares the most). Store covered in the fridge until ready to eat. Bars will keep for up to two weeks.

*Note: if the batter feels too dry, add ½ – 1 tablespoon of melted virgin coconut oil

For the protein powder: you can use plant based or a whey protein. My personal favorite is Vital Proteins collagen peptides (which is dairy free) but I also love aloha vanilla plant based protein powder for this recipe. Those are the two I highly recommend for flavor and consistency in this recipe.

Nutrition

Servings: 10 bars

Serving size: 1 protein bar

Calories: 210kcal

Fat: 13.8g

Saturated fat: 3.4g

Carbohydrates: 13.4g

Fiber: 2.8g

Sugar: 8g

Protein: 8.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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Source: https://www.ambitiouskitchen.com/peanut-butter-cup-protein-bars/