Protein bar recipe?

I would like to make a protein bar for my breakfast. Does anyone know of any great recipes? Im not sensitive to many things, but I do like to use splenda..... help anyone??

I was just looking into this very question this past week. Here are three recipies I found (and made) that were really good. I also add crushed TVP to all my bar recipes and extra protein powder to increase the protein of each bar. To find the calorie content I use the sparkpeople recipe calculator. http://recipes.sparkpeople.com/recipe-calculator.asp  Also here is a link to some more bars http://recipes.sparkpeople.com/recipes.asp?food=Protein+Bars &a=
Best of Luck!!!
Dani

Chocolate/Coconut Protein Bars

Ingredients

1.5 cups quick oats
2 scoops chocolate protein powder
1/4 cup ground almonds
1/4 cup toasted coconut (unsweetened)
1 cup Powdered milk
2TBL ground flax seed
1/2 cup Sugar Free Coconut flavored syrup (I used Torini brand from World Market)
1 Large egg
Nutritional Info


Fat: 4.0g
Carbohydrates: 15.0g
Fiber 2.4
Calories:137.1
Protein: 11.2g

Makes 9 bars
Preheat oven to 350 deg. Spray a 8x8 cake pan with nonstick spray.

In a large bowl combine dry ingredients. Then add egg and syrup. Combine well and press evenly into pan. (it's a gooey mess) Bake 20-30 minutes just until the edges are brown. Dont bake too long or it will dry out too much.

Cool completely and keep in pan. Transfer to frige until cold and then cut them. If you try to cut them while they are even slightly warm, you'll have granola. (good chocolately granola, but not a bar)

Number of Servings: 9

Protein Bars

Recipe courtesy Alton Brown, 2005

 

4 ounces soy protein powder, approximately 1 cup

2 1/4 ounces oat bran, approximately 1/2 cup

2 3/4 ounces whole-wheat flour, approximately 1/2 cup

3/4-ounce wheat germ, approximately 1/4 cup

1/2 teaspoon kosher salt

3 ounces raisins, approximately 1/2 cup

2 1/2 ounces dried cherries, approximately 1/2 cup

3 ounces dried blueberries, approximately 1/2 cup

2 1/2 ounces dried apricots, approximately 1/2 cup

1 (12.3-ounce) package soft silken tofu

1/2 cup unfiltered apple juice

4 ounces dark brown sugar, approximately 1/2 cup packed

2 large whole eggs, beaten

2/3 cup natural peanut butter

Canola oil, for pan

 

Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.

Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.

In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.  YIELD 24

Shelly's Caramel Apple Oat Bars
http://theworldaccordingtoeggface.blogspot.com/2008/05/caram el-apple-oat-bars-and-revelations.html

1/4 cup Raw Almonds, ground
1/2 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 scoops of Vanilla Protein Powder
1/2 teaspoon Cinnamon
3 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
2 Tablespoons Almond Butter
1 Egg, beaten
1/2 teaspoon Vanilla Extract
1/4 teaspoon Baking Soda
dash of Salt
1/3 cup Nuts, chopped (I used Pecans & Walnuts)
1/3 cup Dried Fruit (I used Raisins and Unsweetened Dried Cranberries)
1/4 cup No Sugar Added Apple Butter
2 Tablespoons Sugar Free Caramel Sauce (I used Smucker's)

Preheat oven to 350. In a mini food processor whiz almonds, 1/4 cup of the oats, soy flour, 1 scoop of the protein powder, cinnamon, baking soda, and salt till fine. *Add Torani syrup and whiz again. In a separate dish beat egg, vanilla and almond butter together. Combine both. Add additional scoop of protein, the other 1/4 cup of oats, nuts, and fruit* (*note I used a few more raisins than the blueberry bars to make up for no chocolate.) Spread 3/4 of the oatmeal batter into a parchment paper lined Pyrex dish (8x7).


Spread apple butter over oat base. Drizzle caramel over apple butter and swirl with a spoon. Drop plops of the remaining oatmeal batter on top of apple butter and caramel filling. Bake at 350 for 20 minutes. Allow to cool. I put them in the fridge. I think they taste best cold and are easier to cut into bars.

I am all about the high protein in my protein bars. I don't add a bunch of extras. Likes oats just DO NOT have enough protein to justify the calories.

No Bake Protein Bar

 

5 tbsp natural peanut butter (chunky or smooth)
1/2 cup dry oat meal or whole grain hot cereal (uncooked)
1/2 cup oat flour (double the dry oats if you do not have oat flour)
6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder)
1 teaspoon vanilla
2 tablespoons flax seeds (optional)
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)
Modifications: Use vanilla protein and replace ~1/4 cup of the oatflour with a variety of nuts, seeds, or dried berries.
PREPARATION:

Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla. Sponsored Links

Using a wooden spoon or rubber spatula, everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.

 

 

 

Of course! This is the recipe that I go off of, however I really change things.

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MY VERSION Ingredients:

10 TBL Powdered PB2 (add in dry ingredients) (in my experience PB2 gives me about 1 TBL for every 2 TBL powdered) (about 135 cal, 13P) ---I also use SF JELLO as the flavor

5 TBL water (add when it says mix in PB)

1 cup Hi-Lo Cereal (180 calories, 24 P) Now I use Nuttles cereal (140 cal 25 P)

1/2 cup SOY flour (160 cal, 28P)

6 scoops choco/vanilla Protein powder (I use designer whey 720 cal / 144P total)

1 tea vanilla

1 cup non-fat dry milk (240 cal, 24P) (Now I don't use this and add 3 more scoops protein powder)

1/2 cup parents choice Little Fruits (50 cal, 0 P--little surprises)

and I also add baby cereal that for a HALF CUP is only 25 calories

1/2 cup water.

CUT INTO 9 SQUARES

This makes the totals:  165 cal, 25.8 P (much better with different ingrediants)

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Then I eat 1/2 of a square and add PB2 to the top.

I like these additions when I mix up my PB2 (instead of jus****er): applesauce, Jam, SF syrup

The texture is extremely thick and chewy, but i like it.

Tips: SPRAY your hands and stirring equipment with No Stick Spray!! DON'T Forget!

 

Found these on YouTube:

Easy Protein Bars:
http://www.youtube.com/watch?v=VR4v80kGy58

Also, you might like these protein pancakes:
http://www.youtube.com/watch?v=m0GFZ_eNx2g

Experiment with the recipes.
I found that I liked the pancakes made with vanilla protein powder and a little vanilla extract added in. Also, mine came out better when I thinned them just a bit more with a little milk.