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High-Fiber, High-Protein Breakfast Bars |
"I came up with this recipe when my doctor told me I needed to eat more fiber, and I was sick of eating store-bought protein bars for breakfast in the car between the gym and work. Ingredients such as wheat germ, flaxseed, protein powder, peanut butter, and oats make this a healthy way to start the day!"
Ingredients :
- cooking spray
- 1 1/2 cups quick-cooking oats
- 1/4 cup wheat germ
- 1/4 cup ground flax seed
- 2 tablespoons vanilla-flavored hemp protein powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 bananas
- 1/4 cup peanut butter (such as Jif®)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup natural peanut butter, or to taste
Instructions :
Prep : 15M | Cook : 12M | Ready in : 1H45M |
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- Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
- Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif(R) peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
- Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
- Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.
Notes :
- You can use any type of protein powder. I use hemp because it is high-fiber. If you use a very sweet powder, I'd suggest lowering the amount of honey. I typically use a brand-name peanut butter inside the bars (Jif®), and then all-natural to spread on top. After they are cooled, I cut them into individual servings and cover in plastic wrap for a grab-and-go breakfast.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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