The Ultimate in Protein Bars

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.

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20 Responses to The Ultimate in Protein Bars

  1. The Food Hound April 14, 2011 at 5:18 pm #

    Oooo I bet these are tasty! Perfect pre- or post-CrossFit snack!

  2. France Morissette April 14, 2011 at 11:27 pm #

    I've been using them as my post bikram snack. Sooo good!

  3. Cassie April 17, 2011 at 11:26 am #

    These look really delicious. I am always appalled at how much money I spend each month on Larabars and Clif bars for quick snacks and breakfasts, I really need to just make my own…

  4. betty April 19, 2011 at 7:49 pm #

    I love how you wrapped those bars, they look really good

    http://lizardcookieshoe.blogspot.com/

  5. lauralop April 20, 2011 at 9:23 am #

    these look delicious! i've been meaning to make home made granola bars for ages, but these look more exciting.

  6. Roberta March 18, 2012 at 9:18 pm #

    Is there something I can substitute for coconut butter? I have coconut oil… I’m making these right now!

    • France Morissette March 19, 2012 at 6:48 am #

      HI Roberta, Coconut oil/coconut butter, same thing. I refer to them interchangeably but it’s really coconut oil. So you’re good to go.

  7. Roberta March 19, 2012 at 6:11 pm #

    Never mind… coconut butter is coconut oil. Sigh… these turned out great – I used 2 whole eggs instead of 4 yolks, cut the chocolate chips in half, less coconut oil (because I ran out), crushed cashews and hemp seeds instead of pumpkin seeds (since I didn’t have any), and cranberries instead of raisins. Great recipe, and lots of room for creativity!

  8. Cathleen November 14, 2012 at 9:22 pm #

    Do you think egg replacer would be OK with this? I mean, I’ll usually try egg replacer with anything, but wondering if the eggs were too important here. :-)

    • beyondthepeel November 15, 2012 at 12:44 am #

      Hi Cathleen, I think that would be ok here. The coconut oil works as a binder too. Just make sure they are well cooled before trying to slice them into squares.

  9. Regena Wilks Richardson November 14, 2012 at 11:22 pm #

    Rolled oats are mentioned twice in the ingredients list… does that mean you soak 1 cup of rolled oats and then only use 2/3 cup in the bars? maybe I am having a blonde moment, but I am a bit confused.

    • beyondthepeel November 15, 2012 at 12:44 am #

      HI Regena, You are correct. I soaked the first cup and added the rest dry. You’re right it does sound confusing when you put it that way. Maybe I’ll rework the recipe so they are all soaked or all dry. Maybe that can be my next recipe. :)

  10. tamara November 15, 2012 at 4:55 am #

    do you have nutrtional info onthese bars?

  11. scrapper al December 22, 2012 at 10:40 pm #

    You say “Refrigerate for at least 4 hours, so that the coconut oil and sunflower seed butter can solidify.” Does this mean the bars will melt/soften at room temperature?

    • France Morissette December 23, 2012 at 2:47 am #

      That depends how warm room temperature is for you. Melting point for coconut is between 97-104 F.

  12. Julie Wolf February 26, 2013 at 5:24 pm #

    Do you have calorie/nutrition content for these? thanks!

    • beyondthepeel February 26, 2013 at 7:56 pm #

      We try hard to simply promote eating whole foods (without the calorie counting) we don’t post them. However if you are counting (often very important if trying to lose weight) I use either My Fitness Pal and use there recipe tool that will calculate it for you. Or Live Strong also have a calorie counting tool where you can enter the ingredients, how many portions you plan to make out of the pan, and voila the nutritional content and calories per serving. Great tools on both sites.

  13. KWalker March 19, 2013 at 7:42 pm #

    Hi,

    These look so tasty and I’m making them tonight! Do you think Quinoa could be an easy substitute for the oats? I look forward to your response.

    • beyondthepeel March 20, 2013 at 3:25 am #

      Quinoa flakes make a great substitute. Regular cooked quinoa…maybe. you’d have to try it.

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