You love sitting down to a bowl of oatmeal, but when you're in a rush, who's got time to sit with a spoon? Here's a quick breakfast to satisfy your oatmeal cravings on the go.
The best part about this recipe is that you can make it on Sunday to have breakfast made for the week, and it tastes even better the next day. These bars are made with plant-based protein powder, but you can't taste it whatsoever!
These bars are about 380 calories and offer 16 grams of hunger-satiating protein and 5.5 grams of filling fiber. No joke. These bars are huge and so satisfying — they'll keep you full for three to four hours.
Gluten-free, vegan, and low in sugar, these peanut-buttery bars are chewy, with a satisfying nutty crunch — they taste like cookies! I love that there are little surprise pockets of sweetness every time you get a bite of a chopped date. This recipe is made with pecans, shredded coconut, and dates, but feel free to get creative and add whatever nuts, seeds, and dried fruit you please.
- 2 tablespoons flaxmeal
6 tablespoons water
1 cup peanut butter (I used crunchy)
1/3 cup maple syrup
1 1/2 cups rolled oats
1 serving plant-based protein powder (I used Orgain; 46 grams)
1/3 cup chopped pecans
2 tablespoons shredded unsweetened coconut
2 tablespoons chopped dates
- Preheat oven to 350°F. Spray a 7- by 11-inch pan with cooking spray.
- Place flaxmeal and water in a small dish, mix, and set aside.
- In a large bowl, add the peanut butter and maple syrup. Warm it in the microwave for 20 seconds just to soften it up.
- In a separate small bowl, mix together the oats, protein powder, pecans, coconut, and dates.
- Add the flax mixture to the peanut butter and maple syrup. Add the dry ingredients to the wet and mix well. Press firmly into the prepared pan.
- Bake for 20 to 25 minutes. Allow to cool before cutting into six bars. Store in a glass container.
- North American
- 6 bars
- Total Time
- 19 minutes, 59 seconds
- Calories per serving