Chocolate Almond Butter Oat Protein Bars Recipes

CHOCOLATE ALMOND BUTTER OAT PROTEIN BARS

Steps:

• Line 8×8 pan with parchment paper, set aside.
• In a large microwave-safe bowl gently stir together almond butter, honey, oil, cocoa powder and protein powder. If almond butter is really thick and oil has separated, make sure it is well stirred before adding into bowl with other ingredients. You can also microwave almond butter and honey together for 15 seconds prior to adding in the cocoa and protein to make stirring easier if necessary.
• Add in rolled oats and chia seeds; use large sturdy spatula to stir. Don't be afraid to use hands to get the dry ingredients mixed in well.
• Press mixture into prepared pan, using hands to press evenly into all corners. Place pan in freezer for 20 minutes to set, or refrigerator for about 45 minutes to 1 hour.
• Once bars have set, lift parchment paper from pan and place on cutting board. Using a large sharp knife, cut bars into 12 servings. If using topping, melt chocolate chips and coconut oil in microwave for 10 second intervals. Once completely melted drizzle chocolate on bars and allow to set, about 15 minutes at room temperature.
• Store Chocolate Almond Butter Protein Bars in airtight container in fridge 2-3 weeks, or in store in freezer for longer period of time. Enjoy!

ALMOND BUTTER HONEY OAT BARS RECIPE BY TASTY

Steps:

• In a medium bowl, add oats, nut butter, and honey or maple syrup, and mix until well combined.
• Spray baking dish with cooking spray. Pour in mixture and spread evenly.
• Cover and place in freezer until firm.
• Cut into bars. Keep in the fridge until ready to eat.
• Enjoy!

NO-BAKE CHOCOLATE-ALMOND OAT BARS

Steps:

• Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
• Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.