Three Protein Bars That Pack a Punch!

Whether you never have time to eat breakfast, need a quick pick-me-up in the afternoon, or need some field to get you through your workout… we’ve got you covered! Check out these 3 simple, yet tasty protein bars that you’re sure to fall in love with!

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Pumpkin-Date Protein Bars

These bars are jam packed with seeds and dried fruit, making them perfect for those hiking trips you’ve always wanted to take! Bonus points for sticking together and not leaving a mess!

  • 1 cup water
  • ½ cup packed, pitted Medjool dates
  • 3/4 cup rolled oat flour (ground rolled oats)
  • 1 tsp ground flax seed
  • ½ cup chia seeds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup dried cranberries, finely chopped
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • Pinch of  sea salt

Directions:

  1. Place dates in a bowl with water and allow to soak at least 30 minutes prior to starting.
  2. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
  3. Place rolled oats in a high-speed blender or food processor. Blend/pulse on highest speed until a fine flour forms. Pour into a large bowl.
  4. Remove dates from water and dice. Pour water and dates into blender, blending until smooth. Pour into bowl with oat flour.
  5. Add remaining ingredients to oat flour and stir well until combined.
  6. Scoop the mixture into the pan and spread it out with a spatula as evenly as possible.
  7. Bake for 23-25 minutes, or until firm to the touch. Allow to cool in the pan for 5 minutes before transferring to a cooling rack for another 5-10 minutes. Slice and enjoy!

 

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Not-So-Naughty Protein Bars

If you are a sucker for Reese’s Peanut Butter Cups and know you should give them up, these are a great way to wean yourself off! Combining the best of both worlds, they boast a creamy nut base with just the right amount of chocolate to make you feel like you’re being naughty!

Bars

  • 1 cup nuts or seeds, soaked in water for at least 1 hour (I used almonds, sunflower seeds, and unsalted cashews)
  • 1/4 cup flax meal
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup seed or nut butter (I used sunflower butter)
  • Pinch of sea salt
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract

Chocolate “Ganache”

  • 4 T coconut oil
  • 4 T almond butter
  • 2 T coconut sugar
  • 2 T cocoa powder or carob chips
  • 1 tsp honey
  • ½ tsp vanilla
  1. Place nuts or seeds, flax meal, coconut, butter, and salt in a food processor. Process until the nuts or seeds are ground into a coarse meal
  2. Add melted coconut oil and vanilla to processor. Pulse until well combined. Batter should resemble a paste.
  3. Press the mixture into an parchment-lined bread loaf pan and place in refrigerator to chill.
  4. While bars are chilling, prepare ganache. In a small saucepan, heat coconut oil and almond butter over a simmer. Stir in the cocoa/carob, honey, and vanilla extract.
  5. Continuously stir until it slightly thickens, then remove from heat. Pour over the chilled protein bars and return refrigerator to chill.
  6. Cut into squares and serve!

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No Bake Workout Bars

  • 1 cup rolled oats
  • 1/4 cup protein powder (I use Vanilla Shakeology)
  • 1/4 cup mini chocolate chips
  • 2 T chia seeds
  • 2 T ground flax seeds
  • 1/4 cup raisins
  • 1/2 cup creamy peanut butter
  • 1/4 cup lite coconut milk
  • 2 T honey (raw honey if possible)

In a blender, pulse 1 1/2 cups of the oats until a flour like consistency. In a large bowl, toss to combine oat flour, remaining 1/2 cup oats, protein powder, chocolate chips, chia or flax seeds, and raisins.

Stir together in a medium bowl the coconut milk, peanut butter, and honey. Pour peanut butter mixture over oat mixture and stir until thoroughly incorporated.

Spread mixture into a 9 x 9-Inch square pan or an 11 x 7-inch pan. Press mixture down and cover with a lid or foil and refrigerate overnight, or until they harden some. Slice into 12 bars and keep stored in the refrigerator.

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