PROTEIN GRANOLA BARS

Protein Granola Bars image

It is easy to make your own protein granola bars at home. You can vary the ingredients and protein boosters to suit your tastes. This version of the snack contains oats, bran, chocolate chips, and yogurt. A non-dairy version is also included. I found this recipe on Obesity Help. The recipe was posted by carlsongang. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Time 30m

Yield 20 med size bars, 20 serving(s)

Number Of Ingredients 12

Ingredients

nonstick cooking spray
1 cup soy protein powder (I think Optimum Nutrition Any Whey unflavored heat stable protein would be better)
1/2 cup unbleached all-purpose flour (see substitution below)
2 cups rolled oats
1/2 cup oat bran
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2-2/3 cup brown sugar, packed (substitute Splenda brown sugar)
1 cup semi-sweet chocolate chips (available in sugar free, if not, try nuts instead)
1 1/2 cups plain yogurt (Fage yogurt has more protein, or used mashed tofu) or 1 1/2 cups vanilla yogurt (Fage yogurt has more protein, or used mashed tofu)
1/4 cup canola oil (or substitute 1/2 cup softened peanut butter)
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips.
Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands -- it will be a thick batter, verging on a dough.).
Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.
Variations:.
Protein Boosters.
You can make the main recipe with any combination of the following adjustments:.
• Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
• Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
• Replace the yogurt with mashed silken tofu (soft or firm). Add an extra pinch of salt.
• Add 2 to 3 tablespoons powdered egg whites.
• Add up to 1 cup chopped nuts and/or sunflower seeds.
Cook's Notes:.
These homemade bars are very economical, and you get to select all the ingredients according to your own standards, needs, and taste. For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana. (Or try the silken tofu option in the Protein Boosters box.) Add an extra pinch of salt if using pumpkin or silken tofu. The range of sugar allows you to make these bars sweeter or not, according to your taste.