Healthy Protein Bar Recipes

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Protein bars are a quick way to add some quality protein to your daily routine, usually without a lot of fat and calories. However, even when they don’t break your calorie bank, they can quickly break your piggy bank because of the cost! That’s why do-it-yourself protein bars make good sense (and cents) by saving you money and giving you control of the ingredients you use. In case you haven’t read the labels lately, many premade protein bars are packed with lots of hidden sugars or chemical sugar substitutes.

Here are some healthy protein bar recipes for you to try at home:

 

Total Gym FIT BLAST DIY Protein Bar Recipe

 

2 cups rolled oats

½ cup Total Gym FIT BLAST Meal Replacement Shake

½ cup mini chips (or treats of choice)

½ cup ground flax seed

½ cup raisins or dried cranberries

3/4 cup peanut butter (or other nut butter)

1/2 cup honey

Line a 7×11 inch baking dish with parchment paper, and set aside. In a food processor, place 1½ cups of oats and process until it reaches flour like consistency. In a large mixing bowl, combine remaining ½ cup oats, FIT BLAST protein powder, chips, flax seed and raisins. In a separate bowl, stir together peanut butter and honey, heating for a few seconds in the microwave if needed. Combine the peanut butter mixture with the oat mixture, stirring until well mixed. Add a little more nut butter or even a little coconut milk, if needed, to reach a nice consistency. Press the mixture into the prepared baking dish. Cover and refrigerate for at least an hour before cutting into bars. Layer in an airtight container, separating bars with parchment paper. Keep refrigerated and use within 1 week.

 

Spring Berry Almond FIT BLAST DIY Protein Bars

 

1 cup almond butter (or nut butter of choice)

2/3 cup honey

2 cups quick cooking oats

2 scoops Total Gym FIT BLAST Meal Replacement Shake

1/2 cup ground flaxseed

1 cup strawberries or raspberries

Line an 8×8 inch baking dish with parchment paper and set aside. In a small saucepan on low heat, stir together the almond butter and honey until smooth and melted. Remove from heat and stir in oats, FIT BLAST protein and flaxseed, mixing well. Fold in berries. Spread mixture evenly into prepared pan and freeze for 1 hour; remove from freezer and cut into bars. Layer in an airtight container, separating bars with parchment paper. Keep refrigerated and use within 1 week. 

 

No-Bake Date Nut Protein Bars

 

Adapted from In the Kid’s Kitchen

2 cups raw almonds

1 cup walnuts

pinch of salt

pinch of cinnamon, if desired

1 cup dates

1 scoop Total Gym FIT BLAST Meal Replacement Shake

Coconut milk

Line an 8″ square baking pan with parchment paper. Place the almonds and walnuts in a food processor for 2 minutes, adding salt and cinnamon, if desired.  Add dates and FIT BLAST Protein and continue processing until a thick dough is formed. If dough seems too dry, add a touch of coconut milk to moisten. Press the mixture evenly into the prepared baking dish. The bars should be about 1” thick. Refrigerate for 30 minutes then cut into squares. Layer in an airtight container, separating bars with parchment paper. Keep refrigerated and use within 1 week. 

Once you’ve tried these protein bar recipes, you may want to find more protein bar recipes. Try searching on Pinterest or Google using the key words “healthiest protein bar recipes”. Simply replace their protein powder with Total Gym FIT BLAST Meal Replacement Shake and enjoy!

Jennifer M. Wood, MS, RD
Jennifer M Wood, MS, RDN is registered dietitian nutritionist and successful food and nutrition consultant in Southeastern Minnesota. As the founder of a nation-wide gourmet food company, Wood wrote Jenny’s Country Kitchen…recipes for making homemade a little easier! (2003), which is a timeless collection of make-ahead, freeze-ahead and pantry-stocking recipes and time saving tips to help busy families put nutritious food on table. Wood graduated with a pre-med bachelors degree in nutritional science in 2001, completed her dietetic internship in 2007 and went on to complete a master’s degree in food and nutrition in 2011.

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