Friday, June 22, 2012

Protein Snack Bars

I love snack bars, but hardly ever buy them because they always seem so over priced. This is a pretty basic recipe and allows for a lot of creative freedom when it comes to the ingredients. They also market very well towards the organic crowd. I have a hate love relationship with most nuts so I just stuck with a simple peanut them and I was by no means shy with the chocolate chips. 

This is a very quick and easy recipe and only takes about 40 minutes (10 prep/ 30 baking).

  • 2 cups organic raw oats
  • 1/2 cup whole sesame seeds, sunflower seeds, or hemp seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • 1 cup organic Greek yogurt
  • 1/4 cup + 2 tablespoons maple syrup or honey
  • 1 cup peanut butter or any other nut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1/2 cup chocolate chips
  • 1/2 cup chopped peanuts or any other seeds or nuts
  • 1/4 cup raisins
  • 1/4 cup cranberries
  • up to 1 cup vanilla or chocolate whey protein powder (optional)

Preheat oven to 350 degrees F.

Combine all the dry ingredients (oats through brown sugar) in a large bowl. Mix.  In a separate bowl combine the wet ingredients (Greek yogurt through coconut oil). Mix.  Add the dry ingredients to the wet and mix thoroughly. Now mix in the chocolate, raisins, cranberries and peanuts (all the big chunky bits). Don't forget to taste the mixture to check for the correct sweetness. If you want it sweeter feel free to add more ingredients (raisins, honey, chocolate, etc.) If it is too sweet, add more nuts. At this point, mix in the protein powder, if using. 

Grease the pan (brownie pan works fine) with the extra coconut oil. Spread the mixture evenly along the pan. For less crumbly bars you need to compact the mixture. I found the best way to do this is by placing wax paper on top and using your fists to smash the mixture. Once the bars are compact place them in the oven for 15 minutes. After 15 minutes take them out and cut them into square and then place them back in the oven for another 15 minutes. Cutting them in the middle of the cooking time keeps the bars together and makes them easier to separate. 

This recipe is originally from healthygreenkitchen.

The next day, I brought these snack bars along on our mourning trip to Sausalito. We visited Christopher at Crazy Shirts and he showed us that the store sells shredded money. Only in Marin, can you buy a jar full of shredded money. 

As we continued down Bridgeway, we stopped in the wine tasting boutique. There was this beautiful rabbit wine plug. Of course I don't need a $28 rabbit wine plug, but I'll have to remember it for future present ideas. 

At the end of Bridgeway we walked over the the wooden path and over to the little dog beach. It is a small beach, but I love it. Plus it is mainly occupied by locals, a rare thing to find in Sausalito. I found a couple of nice pieces of white sea glass which I am saving to make a coaster for my teapot. 

There is an old, steep staircase that leads down the the beach from the street. Every time I walk on it I feel my foot my fall through, but I have this feeling for the past ten years and nothing yet has happened.  At the top of the stairs someone painted one of the cities generic trash cans with a view from the beach below. 


  1. Not only are snack bars way too expensive, sometimes they also contain rubbish which repels me! These snack bars of yours are heaven! Have a nice weekend my dear:))

  2. bien sur magda en trouve par fois des snack bar de mauvaise qualités est tors chère est plus que ça dans des restaurants hhhhaahh tres tres chic


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