Snacks

Hi there and happy Monday. Instead of going to the office this morning I’m heading to Boston for work. I’ve been to Massachusetts when I was younger, but didn’t get a chance to visit Boston. I’ve heard many wonderful things about the city so I’m really excited to check it out for myself!

A couple weekends ago I made a batch of protein bars to have a healthy snack on hand while traveling to Vegas. Isaac and I ate them throughout the week and they were tasty, but I wanted to tweak the recipe before posting it.

Since I’m traveling again this week I decided to make another batch and this time they turned out perfectly! If you’re looking for a quick snack, on the go breakfast or a way to use up ripe bananas, these protein bars are for you!

Banana Carob Protein Bars

Adapted from this recipe / Serves 8 / Print Recipe

Ingredients:

• 1 cup old fashioned rolled oats
• 1 cup oat flour
• 1/3 cup protein powder (I used vanilla brown rice protein powder)
• 1 T chia seeds (optional)
• 1 t cinnamon
• pinch of sea salt

• 2 medium ripe bananas, mashed
• 3 egg whites
• 1/2 cup unsweetened vanilla almond milk
• 2 T smooth natural peanut butter (or almond butter)
• 1/2 T honey
• 5 drops of liquid stevia (or 1 T more of honey)
• 1 t vanilla

• 1/4 cup carob chips (or chocolate chips)

Preparation:

1. Preheat oven to 350° F.
2. In a bowl combine all dry ingredients – oats, oat flour, protein powder, chia seeds, cinnamon and salt.
3. In a large bowl combine all wet ingredients – bananas, egg whites, almond milk, peanut butter, honey, stevia and vanilla.
4. Slowly pour and stir the dry ingredients into the wet ingredients until everything is well mixed, then gently stir in the carob chips.
5. Pour the batter into a greased 8 x 5 in. or 8 x 8 in. baking dish.
6. Bake for 15-20 minutes, remove from oven and cool for 15-20 minutes.**
7. Cut into 8 squares and enjoy.

** A cake tester may not come out completely clean because of the melted carob chips.

The I’ve found it’s best to wrap the squares in plastic wrap and store them in a ziplock bag or storage container in the fridge. They’ll last for about 1 week. If you want to save some for later, wrap them up the same way and place them in the freezer. I froze a few last time and they tasted just fine after letting them thaw.

Feel free to eat a few carob chips while you’re waiting for the bars to cool… I certainly did.

And don’t forget that today is the online auction for Susan of The Great Balancing Act. There are a TON of great things up for bid, including my spiced banana bread! Check it out and bid on something! I promise you’ll be able to find something up your alley.

See you all from Boston. Have a great day!

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