My sister Carolyn came up with this nutrition bar recipe last week. She was trying to come up with something delicious that would be a bit more filling as a breakfast meal replacement, and tweaked the basic Stella’s Kitchen no-bake bar recipe to make this incredibly yummy bar. The ratios are closer to the Zone than BFL, but it’s not a bad split–40-30-30, just like a Balance Bar, which usually tastes like complete kaka in my opinion.
Give this one a try!
Cran-Raisin Strawberry Crunch Bars
6 tbsp natural peanut butter (chunky or smooth)
1.25 cup dry oats or whole grain hot cereal (uncooked)
5 scoops strawberry Myopro whey protein
1.5 teaspoon almond extract or vanilla extract
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)
8 packets splenda
1/2 cup raisins
1/2 cup dried cranberries
1 oz (22 whole almonds) chopped or crushed
Topping: 2/3 cup of Kashi Go Lean crunch cereal (crushed up)
Nutritional info: 40% carbs, 30% protein, 30% fat
For (10 bar batch) 256 cals, 8.4g fat, 1.8g sf, 28.3g carbs, 18.6g pro, 3.2g fiber
For (9 bar batch) 284 cals, 9.33g fat, 2g sf, 31.45 carbs, 20.66g pro, 3.55g fiber
Line 8×8 baking dish of loaf pan with wax paper (let the paper be over size on two opposite ends so that you can use them to pull out the bars after setting). Combine dry ingredients EXCEPT Kashi Go Lean in a large bowl and mix well. Add peanut butter and mix – the mixture will be crumbly and dry. Add water & vanilla/almond extract. Using a wooden spoon or rubber spatula, mix everything until dough forms. The dough will be sticky. Spread dough into pan and press down using a sheet a wax paper and a spatula. Pull up paper and sprinkle crushed Kashi across the top and press down firmly again with the wax paper. Refrigerate a few hours (or freeze for an hour) and cut into bars/squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.