Mint Chocolate Protein Bars

This was adapted from Jamie Eason’s Cinnamon Swirl Bread recipe, but I made my own changes. I think these are sooo good! 🙂

Ingredients

• 1.5 cups oat flour (I grind my own oat flour in my food processor or blender from old fashioed oats, but if you are in a rush you can just use old fashioned oats instead of oat flour, the bars will just be a little chewier)
• 3 scoops vanilla whey protein (I like MRM brand or Only Protein)
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/3 cup Stevia in the Raw (you could probably also use Xylitol (Ideal) if you don’t like the taste of Stevia, but I haven’t tried it yet)
• 4 Tbsp unsweetened cocoa powder
• 2 egg whites
• 1 cup unsweetened vanilla almond milk (I like Almond Breeze – the 40 calorie per serving one)
• 1 3.5oz container of fruit flavored baby food (I used blueberry apple Gerber brand) or 1/3 cup unsweetened applesauce if you don’t have baby food handy
• ¼ cup Fage brand 0% Greek yogurt
• 1/4 tsp. peppermint extract

Preheat oven to 350. Spray an 8 X 8 inch Pyrex dish with non-stick spray.

In a large bowl combine: (whisk together)

• 1 1/2 cups oat flour + 3 scoops vanilla whey protein
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup Stevia in the Raw
• 4 Tbsp unsweetened cocoa powder

In a medium bowl combine: (whisk together & add to lrg bowl)

• 2 egg whites
• 1 cup unsweetened almond milk (Almond Breeze)
• 1 3.5oz container of fruit flavored baby food (I used blueberry apple Gerber brand) or 1/3 cup unsweetened applesauce if you don’t have baby food handy
• ¼ cup Fage brand 0% Greek yogurt
• 1/4 tsp peppermint extract (don’t use any more! This extract is very, very strong. You may even want to err on the side of less peppermint

Mix dry and wet ingredients well. Pour into prepared pan. Bake for 25 to 30 min or until knife comes out clean when placed in center. (Mine was closer to the 30 minutes but this will vary depending on your oven). Let cool for 10 min. Bars will be dense.

Makes 16 squares

1 square = 56 calories, 1.2g fat, 7.2g carb, 5.4g protein