No-Bake Oatmeal Protein Bars

Prep Time: 20 mins | Chill Time: 15 mins | Yield: 20 square bars

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These no-bake bars are thrown together in minutes and make the perfect snack to store in the refrigerator for a quick burst of energy especially after hitting the gym for the day. Even though the listed ingredients are specific, feel free to add your preferred choices.

Although these are bars, note that you can also roll the dough into balls and add in chocolate chips if you prefer that way. Either way works well. Enjoy! 🙂

Ingredients:

• 1 ½ cups quick oats (coated with 2 tablespoons flour)
• ¾ cup unsweetened protein powder (I used Naturade Total Soy)
• 1 cup whole wheat cereal (I used Nature’s Path Organic Cereal -Heritage Flakes)
• 1 cup Granola (I used Nature’s Path Love Crunch Premium Organic Granola)
• 2 tablespoons organic flax seeds
• 1 tablespoon cinnamon powder
• ½ cup gluten-free dried cranberries
• ¼ teaspoon salt, optional (Note: I did not use any salt and the bars still tastes good!)
• 1 cup creamy peanut butter (I used Smucker’s Organic Peanut Butter)
• ½ cup liquid sweetener i.e. honey or syrup (I used Agave In The Raw 100% Organic)
• 1 cup organic Soymilk (I used vanilla flavor)
• ½ cup Sugar-Free dark chocolate chips 
• 2 tablespoons virgin coconut oil (I used Spectrum Organic VCO)
• Chia or Flax Seeds for toppings

Directions:

1. Line an 11-inch square pan with parchment paper.
2. Mix the oats, protein powder, cereal, granola, flax seeds, cinnamon powder, cranberries and salt (if using) together in a large bowl.
3. Add in the peanut butter, sweetener and Soymilk, and stir well to combine. You should aim for a cookie dough texture so if the mixture is a bit dry, add a sprinkle of Soymilk and mix again.
4. Press into pan and roll out with a small pastry roller until smooth. I don’t have a small pastry roller so I used a 1-cup size measuring cup to spread and smooth. Freeze for 15 minutes.
5. Meanwhile, melt the chocolate chips and coconut oil together in a small pot over low-medium heat. When half of the chips have melted, remove from heat and stir until smooth.
6. Remove the dough from freezer and pour the melted chocolate chips over. Spread to cover the top using a spatula. Sprinkle with Chia or Flax seeds, or any topping of your choice. Pop back into the freezer and chill for 5 minutes, or until the chocolate sets. Remove from freezer and slice into bars. Store in the refrigerator in an air-tight bag or container.

 

Happy Snacking! ^_^

 

 

Chocolate Brownies

Prep: 45 minutes | Bake: 35 mins | Yield: 25 large brownies

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Ingredients 

• 1 pound unsalted butter
• 1 lb., plus 12oz semi-sweet chocolate chips
• 6 oz. unsweetened chocolate bar
• 6 extra-large eggs
• 3 tbsp freshly brewed coffee
• 2 tablespoons pure vanilla extract
• 2 ¼ cups splenda, or sugar
• 1 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 cups chopped walnuts, or almonds

Directions

Preheat oven to 350º F. Butter and slightly flour a 12 x 18 x 1-inch baking sheet.

In a medium bowl, melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate over simmering water. Set aside and cool slightly. In a large bowl, using spatula, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a another medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in another medium bowl with 1/3 cup of flour. Add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then move the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20, or more, large squares.

Happy Snackin’!