I read in Women’s Health Magazine that a lot of protein bars that are on the shelves in our supermarkets are actually not good for us because they have a ton load of hydrogenated oils, saturated fat and sugar. Whilst I do not necessarily know the science behind all these elements the fact that some protein bars contain more calories that a healthy portion of chocolate is clearly a problem because who would rather be eating a protein bar over pure indulgent chocolate?
Protein Bars
Reading these shocking facts encouraged me to make my own protein bar so that I new exactly what was going inside it, I could tailor it to my taste buds and I didn’t have to read anyone’s fine print. I am on a mission to lose some weight and I know you are thinking that most women are, but cooking for a blog and eating around the world is starting to take its toll on my waistline. Good news is life is all about balance so no one is sacrificing good food all together but I am paying more attention to the what I eat and how much of it. These protein bars somehow stay incredibly moist and I have been eating them for breakfast, as a snack during the days or just before I do some exercise. The combination of flavours is classic, bananas, chocolate and nuts. Have a go at making them this weekend, store them in a sealed container in the fridge and they’ll last you throughout the week.
Protein Bars
Protein Bars
Protein Bars
Live, Love, Eat!
April x
- ¼ cup unsweetened cocoa powder
- 1/3 cup peanut butter, Smooth
- 2 cups oats
- 5 egg whites
- 3 very ripe bananas
- 2 tablespoons honey
- ½ cup skimmed milk
- 2 teaspoons Cinnamon
- 1 cup Planters nutrition nuts (blend of walnuts, cranberries, and dark chocolate-covered soy nuts).
- Preheat your oven to 350 degrees F.
- Place the oats in a blender or food processor and pulse until the oats resembles flour.
- Mash your bananas in a bowl before adding all your ingredients and mixing thoroughly by hand until everything is incorporated and looks like cake batter.
- Line you baking tin with parchment paper (I used a 9×9 tin)
- Bake for 20-25 minutes, or until a toothpick comes out clean from the mixture.
- Remove from the baking tray and allow it to cool on the parchment paper before cutting it into thick strips to create bars.
- Keep refrigerated.
