Banana Oats Protein Bars
Calories 150 (15% from fat)
Fat 2.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 30 mg.
Sodium 104 mg.
Carb. 27 gram
Fiber 3 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 9 gram
Ingredients
2 cups oats
(We used Quaker Oats 1-Minute Oats.)
1 scoop (1/3 cup) protein powder
(We used RYSE Jet-Puffed Loaded Protein Marshmallow Flavor.)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3 Tbsp. monk fruit
2 Tbsp. allulose
2 1/2 tsp. baking powder
2 large egg whites
1 large whole egg
2 large bananas (About 7.5 oz. EACH with skin.)
1 cup fat free milk
2 tsp. vanilla extract
You're going to make these in a blender. No mixing bowls, no flour and no sugar. Just oats that become flour, bananas that become sweetener, and a batter that takes about three minutes to make. The oven does the rest.
Banana Oats Protein Bars
1. Prep: Preheat oven to 350°F. Line 8 mini loaf pans with parchment paper. (I recommend using parchment paper to cover the ends too, not just the bottom and sides.)
2. Blend the oats: Add 2 cups quick oats to a blender and blend until it reaches a fine flour consistency.
3. Add dry ingredients: Protein powder, cinnamon, nutmeg, salt, monk fruit, allulose and baking powder and blend for 10 more seconds to combine.
4. Add wet ingredients: Eggs, bananas, milk and vanilla extract. Blend until thoroughly combined.
5. Fill the pans: Divide the batter evenly among the prepared pans, a little more than 1/3 of a cup in each one.
6. Bake for 27-30 minutes, until a toothpick inserted in the center comes out clean.
7. Remove from oven and cool for 10 minutes before serving.
Cut these in half lengthwise and put some honey butter on them for an extra special treat.
Yield: 8 Bars
You can freeze individual servings of for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each loaf for approximately 45-60 seconds. You can also leave it out at room temperature and it will be ready to eat in about two hours.
