Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
Mix oats, banana, protein powder, peanut butter, cranberries, 1/2 cup coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large mixing bowl; spread into prepared pan. Top with 1/4 cup coconut.
Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until they set completely, at least 15 minutes.
Grease a 13x 9 x 2-inch pan.
Combine flour or low carb baking mix, oats, salt and baking soda. Beat oil together with sugars and beat till fluffy.
Add egg substitute or 2 eggs, peanut butter, milk and vanilla. Beat well.
Add dry ingredients to beaten mixture, beating until smooth.
Spread mixture in pan. Dot with jam or jelly and swirl.
Bake at 350\u00b0F for 25 to 30 minutes. Watch closely!
Let cool. Cut into bars.
large bowl, combine the oatmeal, whey powder,flax seeds and
preheat oven to 350 degrees.
Mix all ingredients together, adding water slowly until you can get it all mixed, but not too wet.
Push mixture into a 9x13 baking pan.
Bake approximately 8-10 minutes, or until mostly dry.
Let cool, and store in refrigerator. Cut into however many servings you like, based on size.
uts, dried fruits, cinnamon, ginger, oatmeal and flour.
Preheat the
Pre-heat oven to 325 degrees.
Spray a 9x9 square pan with cooking spray and set aside.
In a medium bowl combine oatmeal, protein powder and dry milk.
Set aside.
In another bowl beat together using an electric hand mixer the cream cheese, egg whites, bananas, water and oil.
Add the oat mixture to the wet ingredients and continue to beat until the two are combined.
Pour batter into the prepared pan and bake for 30-35 minutes, or until toothpick comes clean when inserted.
Cut finished product into 6 equal bars.
Combine PB, honey and milk in a pot.
Warm over low heat.
Add the protein powder and mix well.
Add the oats.
You don't want to cook it, just warm it through so you can stir it.
Add more milk if it is too thick to stir.
Press in a 9\" x 13\" pan.
Let the bars sit until cool, and cut into 16 equal sized bars.
Wrap each bar in foil or Saran wrap and store in plastic baggies.
They do not need refrigeration.
Mix syrup and peanut butter together in large saucepan over medium heat until smooth.
Add protein powder and stir until blended.
Take off of heat and stir in oatmeal.
When well mixed, quickly transfer to large baking dish or cookie sheet and spread evenly.
Refrigerate until cool.
Put the tofu, the milk and the oatmeal in the food processor until smooth and creamy. You might have to scrape down the sides. Mix this in the bowl with the pudding.
Put it in the pan and in the oven for 15-20 minutes at 325.
Mix together the cooled oats, protein powder, whole wheat flour, and
Mix all dry ingredients together in a small mixing bowl.
Add all wet ingredients together in a medium-sized microwave-safe bowl.
Microwave for 30-60seconds.
Mix the dry ingredients into the wet ingredients. Form a ball with the mixture.
Spread out into a lined (I used wax paper) 9\"x9\" baking dish.
Refrigerate for 2-3 hours until firm.
Remove with the lining to a cutting board and cut into 10 pieces. Wrap in plastic wrap and store in the fridge for 2 weeks or up to 2-3 months in the freezer.
brown sugar, wheat germ, flaxseed, protein powder, spices, dried fruit and
Melt together in the microwave chocolate, peanut butter.
Stir in Splenda, protein powder, ricotta cheese.
Mix well and shape into a round flat disc about 6 inches across. Cover tightly with plastic wrap and chill until hardened.
Cut into 12 pie shaped wedges.
Preheat Oven to 325. Mix everything in a bowl with a spoon until a thick paste forms. Divide into eight parts; then shape into bars. Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes. Yields approx 8 bars.
Wrap individually & store in fridge. They will keep for about 1 week. Remember, these aren't cookies -- they will be dense like a protein bar. But -- oh so much better tasting, less money & better for you than a store bought one. :).
Preheat oven to 400. Grease 15 1/2\" x 10 1/2\" x 1\" jelly roll pan.
Cream butter, sugar, eggs, and vanilla in mixing bowl until fluffy.
Stir in flour, baking soda and salt.
Add oats, mix well.
Spread batter in pan, sprinkle with walnuts and apple bits.
Bake in preheated oven for 10 minutes.
Cool in pan, cut into 3 1/2\" x 2\" bars.
at/low cal of this recipe, but I like to eat
Mix ingredients in a large bowl. Pour into non-stick cake pan. Bake at 300o F for 25 minutes or until firm. Let cool slightly before cutting.
We have made these into 8 small bars, but you could easily make into 4 larger ones, with double the protein (e.g., 23 g protein per bar).
If you don't want the fat replace the oil with unsweetened applesauce. It will taste just as good and still retain the moist but firm texture.
nd whisk in peanut butter, protein powder, and vanilla until well
Preheat oven to 350.
Line 9x13 pan with foil, spray with Pam.
Mix butter, brown sugar, baking soda, oatmeal, flour, and salt until crumbly.
Reserve 1 cup. Press remainder into pan. Bake 10 minutes.
Meanwhile, mix peanut butter and sweetened condensed milk.
Pour and gently spread peanut butter mixture over warm crust.
Sprinkle reserved crust crumbles on top.
Bake 15 minutes.
Remove from oven, sprinkle chocolate chips on top and bake 5-10 minutes until top is golden and chips are melty.
eat and stir toasted oats, protein powder, flaxseed, and sesame seeds