I've had a few requests on the recipe for my homemade protein bars. You can change it a little, depending on what you have, it'll be good if you stick pretty close though. These are good to eat about 15-45 minutes following a workout, or just as a healthy snack.
What you'll need:
~Peanut Butter(Keep it as natural or organic as possible to avoid unneccesary additives-I used Skippy Natural Chunky)
~Honey or syrup
~Old fashioned uncooked oats
~Granola(You'll want loose granola-not a bar)
~Ground Cinnamon
~Blended up fruit(I use 1 whole apple, but you can use pineapple, banana, or something that blends well; use 1-2 tbsp water when blending, no more or it could get too soggy)
~Any kind of whey protein shake mix(I used Beachbody Whey Protein Powder)
~Wax paper
~Large mixing bowl
~2 tablespoons
1) In your large mixing bowl add 1 cup of old fashioned uncooked oats and 1 cup of granola and mix.
2) Sprinkle about 1 tbsp ground cinnamon over your oats and granola mixture and mix again.
3) Add 2 heaping tbsp of your natural peanut butter, blended fruit, and 2-3 tbsp of honey or syrup and mix all ingredients together.
4) Add one scoop of protein powder and mix all ingredients together thoroughly.
5) Take about 18-20 inches of wax paper and lay out on counter. Scoop all of your protein bar mix out on one end and shape into a 6x6 square by folding the other end over so that the entire amount is covered.
6) After shaping into a square, fold all extra pieces of wax paper under and refridgerate for 3-4 hours. It should be firm and sticky when it is ready.
7) Once firm, unwrap from wax paper and transfer to cutting board. I cut mine into 10 servings(one cut down the center and 4 cuts the other direction so that they end up being in a bar shape).
8) Re-wrap with clean wax paper individually and freeze or refridgerate. If they are kept in the freezer they will last longer if you don't plan on eating them within 7-10 days.
9) ENJOY and share with your friends and family! This is a great healthy snack!
www.getfitwithbrandi.com
Friday, February 26, 2010
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