Tuesday, 12 November 2013

The Perfect Homemade Protein Bars/Pucks

Protein perfection. 

The challenge:
Before and after workouts, I love reaching for a protein bar. Since good quality bars can get a bit pricey, I've made my own protein bars on a few occasions. After trying a few recipes and variations, I've finally landed on a winning ingredient combo. Not only are these bars (or pucks, as I choose to shape them) full of protein, potassium, and magnesium, they're also DELICIOUS. As well, even though many no-bake protein bars get either rock-hard or melty at room temperature, these maintain a density equal to that of store-bought bars.

How much protein?
Each puck has 13 grams of quality protein, which comes from oats & PB (grains + legumes = a complete protein), the cacao nibs, and whey protein. My preferred brand of protein powder is Promasil, which also packs other great nutrients.  

Why pucks?
Purely for convenience. I've found that the bars can be a pain to cut evenly then individually wrap, so I place the protein mixture into silicon baking cups. I just pop them out of the cups, and toss into a ziploc bag.

Ingredients (Makes 12)
  • 2 cups uncooked oats
  • 4 scoops whey protein powder
  • 1 cup mashed ripe banana
  • 1/2 cup natural peanut butter
  • 1/3 raw cacao nibs

1) Mash the banana, stir in the natural peanut butter (make sure it's at room temperature and not hard), and then proceed to adding all other ingredients.
2) Stir, stir, and stir!
3) Spoon into the silicon cups, cover with plastic wrap, and place into the freezer
4) After at least 1 hour in the freezer, packs for your workout, or eat right away.


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