The Ultimate Protein Bar! It sounds so conceited doesn’t it? I thought so too, but these are really good. I can’t figure out why. I didn’t even start with a recipe. I just started chucking things into a bowl and baked it. These are the best ones we’ve made yet, not solely for the flavor, though they are really tasty, but more because of the texture. The result is a ridiculously moist yet dense protein bar. I believe this recipe will be the base for many other concoctions and flavors in the future. Tell me what you decide to add.
The whole thing started because I was making Pavlova and needed 4 egg whites. Also I wanted to stuff it with cream and fruit but wanted to try it with a dairy free cream, whipped coconut cream that is. I read about it recently but had never tried it. Oh my word, it’s delicious. But I only needed the cream at the top, not the water that congregates at the bottom and I had 4 egg yolks. As the queen of never wanting to waste anything, I wanted to figure out a way to use the liquid. At the same time my husband reached for the last Peanut Butter Oatmeal Protein Bar, and that’s when the concocting began.
I chose to use sunflower seed butter for 2 reasons. First off I like to change the flavor of our bars every time we make a batch so we don’t get bored with them. Changing the texture helps too. Secondly the price on sunflower seed butter is half the price of almond butter! I like that.
Some Facts: I also like that Sunflower seed butter is high in unsaturated fats and vitamin B5. Like all Vitamin B, it helps break down food into energy for the bodies use. Also high in copper and magnesium which aids in the development and maintenance of the skeletal and cardiovascular system, it helps in the formation of bone and connective tissue and enhances brain function.
Sunflower Butter Oatmeal Raisin Protein Bars
- 1 cup rolled oats
Coconut water from the bottom of a coconut cream can or 1/2 cup of water
1/2 cup water
- 4 eggs yolks room temperature
1 cup plain 2% yogurt (or the coconut cream from the top of the can)
3/4 cup warm honey
1/2 cup melted coconut oil
- 1/3 cup ground flax seed
1/3 cup sunflower seeds
2/3 cup rolled oats
1 cup sunflower seed butter (or any other type of nut butter you like)
1 1/3 cup chocolate chips
1 cup raisins
1 cup pumpkin seeds toasted
Line a 9×13 pan with parchment paper. Preheat oven to 350F. Based on a recommendation of soaking the oats to make them easier to digest, I took a cup of oats, covered it with the coconut water, and 1/2 a cup of water and let it sit for an hour.
Mix the eggs, yogurt, honey and coconut butter together until well blended. Add all remaining ingredients and mix until no lumps remain. Break up the soaked rolled oats with a fork if need be. Pour the batter into the prepared baking dish and bake for 35 minutes. Refrigerate for at least 4 hours, so that the coconut oil and sunflower seed butter can solidify. Cut into 2″ x 1″ slices (my husband got 3″ x 1″ slices).
They will store well in the fridge for a week. This recipe makes a large batch so I wrap mine individually and freeze them.