Young professionals are notorious for having rushed lunch breaks, rushed work weeks- rushed lives for that matter. Hence why many young adults , women in particular, struggle with IBS- irritable bowel syndrome, weight gain, undue stress and fatigue. Why not make things easier on ourselves, setting ourselves up for success with easy and nutrient rich protein bars that can be thrown in our lunch boxes along with some fresh fruit and veggies to munch on throughout the day.
I’d been wanting to give a DIY protein bar recipe a try for a long while now and finally had some down time to try the recipe this weekend- mind you it took less than 30 minutes to prepare and likely could have been done ages ago- aka I was procrastinating.
The recipe is simple to prepare and quite tasty. I made the bars using a vegan, gluten free and organic protein powder called Ground-Based Superfood protein- any protein will do , however I might admit I’m partial to this one in particular because of my business relations with the company.
The bars provide 21 grams of protein, about a third of a women’s daily recommended intake, 241 kilocalories and 18 grams of carbohydrates. I’d recommend pairing the bars with a bag of veggies and hummus or fresh fruit and nut butter for a nutrient dense and satisfying lunch.
Servings: 10 bars
3/4 cups gluten free quick cooking oats
8 scoops of Ground-Based Superfood protein powder ( or any equivalent)
9 tablespoons of smooth natural peanut butter + 1 tablespooon to drizzle on top
4 tablespoons of water
1 bar of dark chocolate
Melt the peanut butter on the stove top in a sauce pan, stirring constantly over medium heat. Remove from heat once the peanut butter is melted and runny, stir in protein powder and oats. The mixture will be thick, thin out the mixture using a tablespoon of water at a time, the mixture should resemble cookie dough once complete. Turn out the mixture into a 8×8 prepared glass dish. Press the mixture into the dish using a spoon or washed hands. Melt chocolate in the microwave using a glass dish at 30 second intervals. Do the same with the peanut butter. Drizzle the chocolate and peanut butter over the protein mixture. Set the glass dish in the freezer 20 minutes, remove and make 10 scored rectangular cuts in the protein mixture. Set the dish back in the freezer for 2 hours. Take the dish and set it in the fridge for 20 minutes and then remove the dish to room temperature. Using a pie server, remove each pre-scored bar from the dish and wrap bars individually in saran wrap- stored for later enjoyment in the freezer!