I usually try and post recipes within a week (at most!) of when I’ve crafted them, but this one — this one — has been in the works for YEARS.It’s actually Anthony’s recipe. We call these protein-packed, super hearty snacks “protein bars,” but they actually fall somewhere between a bar-like consistency and a brownie-like consistency.
Meaning you can eat one as midday fuel… or as late-night dessert The idea to start making our own bars came to mind after we (well, mostly Anthony, when we were living separately in our pre-marriage days) realized how expensive store-bought granola/protein/cereal/trail mix bars were. And not only expensive, but sometimes on the less healthy side – packed with sugar and a bunch of weird ingredients with names like alphasucramaladextralucose. You know.
Anyways, fast forward a couple of years — Anthony’s got his affordable and non-chemical creation down to a tee. Here’s the all-star lineup:It’s a lot of ingredients, but not a lot of work. You basically just throw ’em all together in a bowl, and mix away!The result is rather purple at first — don’t let the freakish color scare you! It’s just blueberry goodness soaking in.
For protein bar connoisseurs (like Anthony!), you might want to invest in a quality brownie pan and coconut oil spray for best results.We love this pan — it ensures a clean-cut bar every time, with hardly any little bits left behind (and those that are left behind… well, those are eaten immediately).Anyways, you pop your protein creation in the oven — and bam! Blueberry perfection (minus the freakish color!) in less than one hour.Let’s get to the recipe!
Blueberry Protein Bars (makes about 18 bars/brownies)
- 2 medium-sized bananas (the riper, the better)
- 4 large eggs
- 1/3 cup unsweetened dried coconut shreds/flakes
- 1/3 cup pumpkin seeds (or seed/nut of choice – nothing heavy or big!)
- 1/3 cup sunflower seeds (or seed/nut of choice – nothing heavy or big!)
- 1.5 cups blueberries, fresh or frozen (if frozen, thaw them out a bit)
- 1/2 cup sugar
- 1/2 cup peanut butter (we think chunky works best)
- 2 cups instant rolled oats
- 1 cup almond flour
- 1 cup orange juice (we like pulpy)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- Optional: add up to 4 scoops of protein powder for an extra-powerful kick
Directions: Preheat oven to 400. Spray a 9×11 pan with non-stick spray (we like coconut oil, which gives it a slightly better taste than regular canola spray). Mix all ingredients together — if you’re mixing by hand, add a splash of extra OJ to get the consistency right. We’d recommend using a mixer if possible. Mix until consistency is thick and even, and pour into pan. Cook for about 45 minutes.