I took great pains to create a P+C protein bar that is not as dry and chewy as Fido’s rubber bone. These bars provide a multi-layer gooey goodness that appeases even the most finicky of eaters. Just leave out the “protein bars” in the title if you’re feeding them to a disbeliever.
Ingredients:
1 cup oat flour
1 cup whole wheat flour
6 scoops strawberry or vanilla whey protein powder
2/3 cup nonfat plain yogurt
1 jumbo egg white
1 cup oat bran
1 cup granulated Splenda
1 cup applesauce, unsweetened
2 tbsp honey
1 large apple, chopped
2 tsp vanilla extract
2 tsp cinnamon
½ teaspoon salt
1 tbsp olive oil
Instructions:
Preheat oven to 350-degrees F.
Combine these in a large bowl: oat flour, whole wheat flour, salt, 1 teaspoon cinnamon, and most of the Splenda, leaving a couple of tablespoons for later. Stir these dry ingredients together.
Put the yogurt, egg white, vanilla extract, and olive oil in a blender, and turn it on low. Add the protein powder 1 scoop at a time, until thoroughly blended. Pour this mixture into the bowl, and stir together until it has the consistency of dough.
Coat a 8X12 inch baking pan with cooking spray, then pour the mixture into the pan, flattening it up to the edges.
Next, mix the applesauce, 1 teaspoon cinnamon, chopped apple, and honey together, and pour over the top of the dough mixture in the pan, spreading evenly.
Sprinkle the oat bran over the top, until thoroughly and evenly covered, then sprinkle the remaining Splenda over the top.
Bake for 15 minutes at 350-degrees F, and then switch to broil for 3-4 minutes, just until top is slightly browned. Be careful not to overcook.
Makes 12 bars.
Macronutrient Profile (each serving)
K/cal: 183
Fat: 3 g (1s, 1m, 1p)
Carbs: 27g (4 fiber)
Protein: 16 g
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