E
Elektra
Guest
Ingredients:
8 scoops vanilla or chocolate whey protein powder
2 cups rolled oats
4 medium bananas (raw)
about one handful banana chips
4 tbsp chunky peanut butter
1 cup granulated Splenda (or another sugar substitute, or real sugar if you prefer) NOTE: That will alter the macro content.
1 tsp salt
Instructions:
1. In a clean, dry blender, process one cup of rolled oats into flour (blend on medium for about 1 minute).
2. After removing the oat flour, put the banana chips into the blender and chop into chips (only takes a few seconds).
3. Put all of the dry ingredients into a large bowl and stir together: oat flour, the remaining rolled oats (1 cup), chopped banana chips, protein powder, Splenda, salt.
4. Slice the raw bananas into the blender and process on medium speed, until producing a puree. Add the peanut butter and blend for a few seconds, just until mixed (you want to leave some peanut chunks for texture).
5. Stir the banana-peanut butter puree together with the dry ingredients and mix thoroughly.
6. Cut 8 squares of aluminum foil, about 6X10 inches each. Lightly coat the interior with a cooking spray. Spoon out an equal portion of the mixture onto each foil square, and roll them into a bar shape.
7. Bake the bars in the foil in a preheated oven at about 175-degrees , for 16-20 minutes. *Be sure not to overcook* so the first you make these, watch over them.
Makes 8 bars.
Macronutrient Profile (each bar):
K/cal - 323
Protein - 28 g
Carbs - 37 g (5 g fiber)
Fat - 8 g (3g saturates)
8 scoops vanilla or chocolate whey protein powder
2 cups rolled oats
4 medium bananas (raw)
about one handful banana chips
4 tbsp chunky peanut butter
1 cup granulated Splenda (or another sugar substitute, or real sugar if you prefer) NOTE: That will alter the macro content.
1 tsp salt
Instructions:
1. In a clean, dry blender, process one cup of rolled oats into flour (blend on medium for about 1 minute).
2. After removing the oat flour, put the banana chips into the blender and chop into chips (only takes a few seconds).
3. Put all of the dry ingredients into a large bowl and stir together: oat flour, the remaining rolled oats (1 cup), chopped banana chips, protein powder, Splenda, salt.
4. Slice the raw bananas into the blender and process on medium speed, until producing a puree. Add the peanut butter and blend for a few seconds, just until mixed (you want to leave some peanut chunks for texture).
5. Stir the banana-peanut butter puree together with the dry ingredients and mix thoroughly.
6. Cut 8 squares of aluminum foil, about 6X10 inches each. Lightly coat the interior with a cooking spray. Spoon out an equal portion of the mixture onto each foil square, and roll them into a bar shape.
7. Bake the bars in the foil in a preheated oven at about 175-degrees , for 16-20 minutes. *Be sure not to overcook* so the first you make these, watch over them.
Makes 8 bars.
Macronutrient Profile (each bar):
K/cal - 323
Protein - 28 g
Carbs - 37 g (5 g fiber)
Fat - 8 g (3g saturates)