Other possible names for these bars:
- That ‘three o’clock feeling’ Bar – paired with a decaf vanilla latte, ohhh yes
- Breakfast on-the-go Bar – except it truly makes me sad when breakfast has to be on the run. Driving, or let alone walking, while shoveling protein pancakes in my mouth could be a safety hazard…..
- Chocolate Chip Peanut Butter Bars – because really, do any other ingredients matter when chocolate + PB is in the mix??
They’re chewy, nutty and subtly sweet. Think of baked oatmeal with a little added protein. The taste and texture closely resembles that of a Larabar. Each bar is under 200 calories, contains 4 grams of fiber and 8 grams of protein. Not too shabby if you ask me!My love for banana and peanut butter closely rivals my
love addiction for chocolate and peanut butter. So, I figured, why not throw all three components in and call it a day? However, this recipe is very adaptable. Not feeling the chocolate chips? Add dried fruit instead. Prefer almond butter or cashew butter over good ol’ PB? Switch it out. No maple syrup? Use honey, agave nectar or even pancake syrup.
I used chunky peanut butter to add a little more texture, though I was contemplating using the new Jif Whipped Pumpkin Spice Peanut Butter in my next batch.. 😉 Always room for a little extra pumpkin in my life.The recipe makes roughly 10 decent-sized bars (similar in size to a Cliff bar). However, you could slice them a little thinner and easily get twelve out of the recipe. They are great to pack up for work week snacks or even send with your kids to school. Nutritious, filling and oh-so delicious.
Banana, Peanut Butter and Oat Protein Bars
Makes 10-12 bars
- 2 medium-sized overripe bananas, mashed
- 1/2 cup nut butter of choice (I used Jif All-Natural Chunky)
- 1/3 cup pure maple syrup (could exchange for honey or agave nectar)
- 1/3 cup liquid egg whites
- 2 and 1/4 cups old fashioned oats
- 1 scoop (30 grams) of protein powder (I used Select Protein in Snickerdoodle flavor. Any vanilla, cinnamon or plain protein powder would work)
- 1/3 cup cacao nibs or mini dark (or semi-sweet) chocolate chips
- 1/4 tsp salt
- Preheat oven to 350 degrees F
- In a large bowl, thoroughly mix mashed bananas, nut butter, maple syrup and egg whites. Add oats, protein powder and salt; stir until combined. Stir in cacao nibs until well distributed.
- Line a 9×9 inch baking pan with parchment paper. Lightly spray with non-stick cooking spray. Spoon mixture into pan, spreading evenly.
- Bake for 16 minutes. Let cool for 10-15 minutes before slicing and serving. Store in air-tight container refrigerated for up to 4 days.
Nutrition facts per serving (1 bar if sliced into 10)
Calories: 190; Total Fat: 9 gm; Saturated Fat: 2 gm; Cholesterol: 1 mg; Sodium 125 mg; Carbohydrates: 22 gm; Fiber: 4 gm; Sugar: 10 gm; Protein: 8 gm