Mix together the cooled oats, protein powder, whole wheat flour, and
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. :).
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.
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.
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.
eat and stir toasted oats, protein powder, flaxseed, and sesame seeds
Line an 8x8-inch pan with parchment paper or plastic wrap.
Combine dates, banana, and vanilla extract in a large food processor until smooth, about 1 minute. Add 3/4 cup oats, walnuts, almonds, flax seed, cinnamon, and salt; blend.
Scrape sides down and add remaining 1/4 cup oats and protein powder; process until mixture is well combined and thick, about 1 minute. Stir in chocolate chips.
Spoon mixture into prepared pan; press into pan using wet hands until even.
Freeze until solid, at least 2 to 3 hours. Slice into 10 bars.
Preheat oven to 350 degrees.
Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda, and salt together in a bowl.
Mix egg whites, stevia, carrots, and water (optional) in a bowl.
Add wet ingredients to dry ingredients and mix together.
Spray 8x8 glass pyrex dish with non-stick butter spray.
Pour ingredients into dish.
Bake for 20-30 minutes.
Let cool and cut into 8 bars.
Ground oats in a food processor, magic bullet, blender, etc.
Mix all ingredients in a large bowl.
Dough should be stiff.
Frorm 6 bars on wax paper.
Melt chocolate chips in microwave and spread on thinly on top of each bar.
Wrap and store or freeze.
(I freeze the bars and microwave for 20 seconds before eating).
br>Next, add in the protein powder and stir till combined
Mix dry ingredients in large bowl. Melt honey and peanut butter in microwave about 1 minute. Pour over mixture and stir to blend. Press into sprayed 18x14 pan or pan size of your choice. Cut into 36 pieces, 2\"x3 1/2\" Wrap individually in tin foil if you like.
NOTE: Nutritional value for 1/3 cup protein whey powder; 120 calories, 2 grams fat, 70 grams chol., 2 carbs(1 of sugar), 23 grams protein, 170 grams potassium.
Use a kitchen scale to measure out ingredients.
Combine brown sugar and water in a small mixing bowl.
Add cinnamon and whey.
Add rolled oats.
Mix by hand or with a spoon, then form into 3 equal-sized balls or bars.
Store in a zip-loc until you're ready to eat them. They hold together best if they are in the fridge, but I've left them out on my desk all day without them spoiling.
Combine all ingredients into a large bowl.
Divide into 8 bars and keep frozen.
owl. Add pumpkin seeds, cranberries, protein powder, dates, raisins, coconut flour
irm.
Score into 8 bars.
oard. cut into 12 individual bars. these will harden some when
Preheat oven to 350\u00b0F.
Chop oats in food processor or blender
In large bowl, add all ingredients, except oil; mix well.
Use oil to grease a 9x9-inch baking dish and line the bottom with foil (to prevent sticking).
Pour mixture into pan and bake for 25 minutes.
Let cool completely before cutting into 6 bars.
arge mixing bowl, combine the protein powder, oat bran, wheat flour