5 recipes found
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
Mix oats, banana, protein powder, peanut butter, cranberries, unsweetened flaked coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large bowl; spread into prepared pan. Top with sweetened flaked coconut.
Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until completely set, at least 15 minutes.
Line a 9x13-inch baking dish with parchment paper.
Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.
Line an 8 1/2x4 1/2-inch loaf pan with parchment paper, leaving overhang on all sides to make it easy to remove bars from the pan. Set aside.
Place peanut butter, protein powder, maple syrup, vanilla and salt in a bowl and mix until well combined; press into the prepared pan. Set aside.
Place chocolate chips and oil in a microwave safe bowl. Microwave for 30 seconds, stir. Repeat until chips are completely melted when stirred. Pour over bars, smooth chocolate. Refrigerate until set, about 30 minutes. Cut into 8 bars.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl.
Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish.
Bake in preheated oven until browned, about 15 minutes.
Combine meal powder, oats, peanuts, and raisins in a large bowl and mix well. Add almond milk and peanut butter and mix well.
Press mixture into an 8x8-inch baking pan. Cover and refrigerate 3 hours to overnight. Cut into 24 bars.