(3 recipes, the first two are No Bakes)
Clean Eating Healthy Homemade Granola Bars (No Bake)
Don't get scared when you look at the calories. These are packed with protein, whole grains, and healthy fats. They are a great combo of complex carbs and protein and will keep you feeling full and satisfied, all in a neat little package you can throw into your purse. And the smidgen of chocolate is just enough that they taste like an indulgence. If you really want a lower calorie snack, you can always cut them into 20 bars instead of 16. They will still be more than satisfying.
Ingredients:
½ cup dry roasted peanuts or other nuts
½ cup roasted unsalted sunflower seeds
1 2/3 cups raisins or other chopped dried fruit
1/3 cup chocolate chips
2 cups rolled or instant oats
¼ cup toasted wheat germ (optional)
2 cups toasted or puffed whole grain cereal (I use Arrowhead Mills Puffed Millet. You can use Rice Krispies in a pinch but they are not whole grain)
½ cup creamy natural peanut butter or other nut butter
½ cup honey
1 tsp vanilla extract
ONE: Coat a 9x13 inch pan with cooking spray. Combine peanuts, sunflower seeds, raisins, chocolate chips, oats, cereal, and wheat germ in a large bowl. Mix well.
TWO: Combine peanut butter and honey in a large microwaveable bowl (tip: Use a 2 cup glass measuring cup. Pour the 1/2 cup of honey in first and then just drop plops of peanut butter in until the level reaches 1 cup. This saves you from measuring out the ½ cup of peanut butter and making another utensil dirty).
THREE: Microwave on High for 1 minute, stir well, and microwave for an additional minute or until bubbling. Add vanilla and stir until blended.
FOUR: Pour half of the peanut butter mixture over the dry ingredients and mix it for a good 5 minutes until it's almost completely coated. I've found that the best way to mix it is to use the side of a large stiff rubber spatula and cut through the mix over and over while rotating the bowl. That breaks up all the clumps of moistened ingredients so that any remaining dry ingredients can be incorporated (I’ve tried using my hands before but so much of the sticky stuff gets stuck to them that my bars end up crumbly).
FIVE: Once it's totally mixed, pour the other half of the peanut butter mixture in, scraping every last drop out of the measuring cup. Repeat the slicing and mixing again. The mixing is so important because anything that is not sticking together going into the pan will likely not stick to the bar coming out.
SIX: Once the mixture has formed into a fairly solid ball, transfer it to the prepared pan. Press down firmly (it helps to coat your fingers with cooking spray). Really put some muscle into it because the harder you press the mixture down, the firmer the granola bars will be (I actually stand on a little stool to make me higher above my counter so that I can put more of my body weight into it. I don’t mess around on the pressing part).
SEVEN: Cover and refrigerate for at least 1 hour to harden (I always let mine stay in the fridge overnight) and once firm, cut into bars (works best if you cut them into 16 short, fat bars instead of long, skinny bars).
* Individually wrap the bars as soon as possible so they don’t dry out and crumble and keep in the fridge or at room temperature for up to 1 week.
* If making 2 batches at once, measure and mix the first batch separately, press into the pan, and then place a layer of wax paper over the top. You can then measure and mix the second batch and press it into the pan on top of the first.
NUTRITION INFO:(1) Per 1 bar serving (cut into 16 bars)
293 Calories (95 Calories from Fat), 11g Fat, 2g Saturated Fat, 0mg Cholesterol, 5mg Sodium, 44g Total Carbohydrates, 5g Dietary Fiber, 22g Sugars, 9g Protein, 0% DV Vitamin A, 1% DV Vitamin C, 3% DV Calcium, 11% DV Iron
(2) Per 1 bar serving (cut into 20 bars)
234 Calories (76 Calories from Fat), 9g Fat, 2g Saturated Fat, 0mg Cholesterol, 4mg Sodium, 35g Total Carbohydrates, 4g Dietary Fiber, 17g Sugars, 7g Protein, 0% DV Vitamin A, 1% DV Vitamin C, 2% DV Calcium, 9% DV Iron
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1 1/2 cups quick oats (not instant or old fashioned)
4 Tbps. ground flax
4 scoops Optimum Nutrition Cake Batter protein powder - (or substitute with any protein powder of your choice)
4 Tbps. peanut butter
3 Tbsp. semi-sweet chocolate chips
1/2 cup cold water
Mix all ingredients in a bowl, adding the water last. Knead with hands until mixed. Press into a 8x8 pan sprayed with cooking spray. Place in freezer for 20-30 minutes, cut into 8 bars, wrap each bar in plastic wrap, then return to freezer to store.
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Muffin Topless Rich / Jamie Eason's Chocolate Protein BarsIngredients:
1 Cup Oat Flour
2 Scoops Chocolate Casein protein powder (Whey will give a different consistency)
4 TB Unsweetened Baking Cocoa
1/2 Cup Stevia (or other natural zero cal sweetener)
1/4 tsp Salt (do not omit!)
1/2 tsp Baking Soda
1/2 tsp Vanilla Extract
8 oz Unsweetened Applesauce (I used baby food.. yup… baby food)
1/2 Cup Liquid Egg Whites
4 oz Water
Directions: Preheat oven to 350 degrees Fahrenheit. Spray an 8×8 baking dish with non-stick spray (I used Pam).
Mix dry ingredients together, then add wet ingredients. Mix until you get out all the lumps.
Pour mixture into baking dish and stick it in the oven for about 22 minutes for softer protein bars and closer to 25 minutes for firmer bars. Keep an eye on them at the 22 minute mark because each oven may vary.
Take out of the oven and let cool. Once cool, cut into 9 bars. I prefer to refrigerate mine but they will keep out of the oven for a few days.
Nutrition Facts: (this will vary slightly depending on the protein powder you choose).
Per Bar: 102 Calories _ 14 g Carbs _ 1 g Fat _ 9 g Protein _ 3 g Fiber _ 3 g Sugar
