Imagine pulling a batch of warm, nutty-smelling protein bars right from your oven, knowing they’re filled with nothing but wholesome goodness. These hearty bars have a wonderfully dense and chewy texture, studded with a delightful crunch from quinoa and a blend of nutritious seeds. They are the perfect solution for a quick breakfast, a post-workout refuel, or a healthy afternoon snack you can feel great about.
Prep Time: 10 mins
Total Time: 35-40 mins (includes baking and cooling time)
Servings: 12 bars
Ingredients:
For the Protein Bars:
- 1 1/2 cups Oat Flour (you can make your own by blending rolled oats)
- 1/2 cup Vanilla Protein Powder
- 1/2 cup Uncooked Quinoa, rinsed and drained
- 1/4 cup Ground Flax Seeds
- 2 tbsp Chia Seeds
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 2 large Eggs
- 1/2 cup Pure Maple Syrup
- 1/4 cup Melted Coconut Oil
- 1/4 cup Milk (or any non-dairy milk like almond or soy)
- 1 tsp Vanilla Extract
Instructions:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving some overhang on the sides to act as handles for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the oat flour, protein powder, uncooked quinoa, ground flax seeds, chia seeds, baking powder, cinnamon, and salt. Make sure everything is evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, then add the maple syrup, melted coconut oil, milk, and vanilla extract. Whisk until everything is smooth and well combined.
- Mix Together: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; the batter will be thick.
- Spread in Pan: Transfer the batter to your prepared baking pan. Use the back of the spatula to press it down and spread it into an even layer.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the pan from the oven and let it cool on a wire rack for at least 10 minutes. Then, use the parchment paper handles to lift the block out of the pan and let it cool completely on the rack before slicing. This step is crucial for preventing the bars from crumbling.
- Slice and Serve: Once fully cooled, use a sharp knife to cut into 12 rectangular bars. Enjoy immediately or store for later!
Recipe Notes:
- Protein Powder Choice: This recipe works well with both whey and plant-based protein powders. Keep in mind that different powders have different absorbencies, so you may need to add an extra splash of milk if your batter seems too dry.
- Customize Your Seeds: Feel free to swap the chia seeds for an equal amount of hemp hearts, sesame seeds, or finely chopped sunflower seeds to change up the texture and nutritional profile.
- Sweetener Swaps: Honey or agave nectar can be used in place of maple syrup. If using honey, the bars may brown a little faster, so keep an eye on them.
- Why Uncooked Quinoa?: Using uncooked quinoa adds a fantastic, slightly crunchy texture to the finished bars once baked. Just be sure to rinse it well to remove any bitterness.
- Storage Instructions: Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are also freezer-friendly!
There you have it – incredibly satisfying, nutrient-dense, and delicious baked protein bars that are perfect for your busy lifestyle! This recipe will quickly become a favorite for its simplicity and wholesome flavor. We hope you enjoy this fuel-good treat! Happy baking!
Estimated Nutritional Information (per bar)
Calories: 195; Protein: 9g; Carbohydrates: 22g (Fiber: 4g, Sugars: 10g); Fat: 8g (Saturated Fat: 5g); Sodium: 95mg;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
