I’m not a fan of commercial protein bars. In my opinion, they’re too sweet, more like candy than food. But I do love the idea of portable snacks packed with nutrition. So I decided to make my own and fill them with lots of protein, fiber, and a mild sweetness derived from agave nectar and dried fruit. All my gym buddies love them. They’re a great on-the-go snack or even breakfast in a pinch. Substitute almond butter for the peanut butter to change it up a bit.
Recipe information
Yield
makes 24 (2-inch) bars
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line a 9- by 13-inch baking pan with parchment paper and spray lightly with canola oil spray.
Step 2
Combine the oat bran, oat flour, whey, flaxseeds, and salt in a large bowl. Set aside.
Step 3
In a food processor, blend the tofu, agave nectar, peanut butter, egg whites, and vanilla extract until creamy and smooth, about 1 to 2 minutes. Pour over the dry ingredients and stir well to combine. Fold in the apricots, cherries, and blueberries. Spread the mixture in the prepared baking pan and bake for 25 to 30 minutes, until lightly golden. Remove from the oven and let cool completely in the pan before cutting into bars.
