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Tuesday, February 5, 2013

Clean Eat Recipe :: Four Ingredient Protein Bars

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Need a grab & go breakfast on hand for when you oversleep or just don't feel like your normal eggs and oatmeal?  This one is perfect!  It will literally take you four minutes to prepare and then throw them in the freezer!

Four Minutes - Four Ingredients - Four Steps


Ingredients:
1/2 cup natural peanut butter
4 scoops Vanilla Protein Powder
1/2 cup of water or unsweetened almond milk

Directions: 
1. Line a 8"x8" Glass Baking Dish (we use Pyrex) with wax or parchment paper.
2. Mix all ingredients by hand in a medium size mixing bowl.
3. Press mixture down into dish using a spatula to flatten.
4. Freeze for approximately 30 minutes. Cut into six bars. Refrigerate.





Makes 6 servings

Macros (per serving):
Calories - 225
Protein - 18 g
Carbs - 21 g
Fat - 8 g

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

80 comments:

  1. These look yummy! I'm going to try them out with the MRM Veggie chocolate protein powder and chocolate unsweetened almond milk. Peanut butter and chocolate, YUM!

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    1. Hey Michelle! YUM! Let me know how they turn out. Scott requested I try them with his veggie protein last night so I will be making those soon too! :-)

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  2. I am going to be making this very soon! I love peanut butter. Question really fast - what brand/type of peanut butter do you use? I'd love a recommendation for a clean peanut butter. Thanks for everything guys!

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    1. Hi Chelsea! We did purchase it from Costco but they quit carrying it so now we either buy it at Whole Foods (the 365 brand) or MaraNatha Natural Peanut Butter (you can usually find at your local grocery store). Just make sure that sugar is not an ingredient in yours! The only ingredients should be peanuts and salt! :-)

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    2. We used to get Costco brand too- that one was the best by far! I miss it!

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    3. Awesome, thanks Whitney! I'll see if I can find the MaraNatha at Publix next time I'm there!

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    4. Our Costco has started carrying Parker Farms brand natural peanut butter (in the fridge cases!) and it's awesome! Super creamy. Ingredients read: peanuts, salt, love, care and pride. :)

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    5. Oooo, that is exciting Kristan! We are going to have to look for that at our Costco! Thanks for sharing!

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    6. Costco just brought back their natural PB again. Lets hope it stays on the shelves longer than last time!

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    7. What?!?! That is the best news I've heard in a while. I'll have to check it out when I make our weekly trip there!

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    8. This comment has been removed by the author.

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    9. Chelsea...Nuts.com has awesome clean PB in many flavors!

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  3. Could you sub almond butter (I'm not a fan of peanut butter - crazy, I know) and what do you think would happen if I used old fashioned oats? I just like them better.

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    1. I haven't tried anything other than peanut butter & quick oats. Let us know how they turn out though!

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    2. I used old fashioned oats because that is what I had on hand. I did use natural PB though. Yum!

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    3. I used Almond butter instead - also super yummy!

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  4. I have tried recipes that list "a scoop" of protein powder. While it makes no real difference in smoothies, baking is a science! So with so many protein powders out there all with different ingredients and most importantly, scoop sizes, I have yet to make a recipe like this that actually works. Instead I end up wasting expensive protein powder!

    All this to say, would you mind listing the brand of protein powder you use when making recipes that call for it? And perhaps the size of the scoop? This would allow readers to either use what you use, or find a comparable substitute.

    Thank you so much for all you do!

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    1. There's a link in the recipe for the powder.

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  5. Just pulled them out of the freezer...turned out great! Thanks:)

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    1. Awesome Jina! Thanks for trying them out! :-)

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  6. Do you think I could possibly substitute the peanut butter (im allergic) for pureed apple or something?

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    1. I haven't tried anything other than peanut butter. Let us know how they turn out though!

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  7. Mine are great, but my macros are way different. Mine had 285 cal, 11.5 g fat

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    1. Yeah, macros will always vary depending on the ingredients used. We calculate the macros for our ingredients.

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    2. I actually found the same thing. Typically a half cup of natural peanut butter has 64g fat. If you divide that by 6 (# of servings) that gives you 10.7g fat per serving, not including the fat naturally occurring in oats. I had to adjust my recipe to 3 Tbsp peanut butter to get 7g fat per serving. They were still delicious! Thanks for sharing the recipe =)

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  8. I just made these and they are great! I used old fashioned oats and it worked just fine. Thank you so much for posting this recipe.

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  9. I made these & they really were super easy & tasted great! I love knowing exactly what is in them! I even made a batch for my kids but I added chocolate chips & peanut butter chips to the mix...they loved them!!

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  10. I just made these for my boyfriend who happens to be at school all day and needs healthy snacks. He needed something to keep fresh, taste good and of course have lots of protein. So this was a good solution and he really loves them. I think next time I will use some banana and fresh ground peanuts. (Which freshly made peanut butter is really creamy and good!!) And I will try almond and cashew butter too. I will let you know the results when I make them. Thanks for posting the recipie!

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  11. I made these with chocolate protein powder and almond butter and they were delicious!! Definitely going to be a recipe I make regularly. So easy!!

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  12. Making these now! For the comments on protein powder scoop size: in my opinion I don't think it matters the scoop size since the actual scoop for different powders is based on the nutritional serving size, which will be different with different powders.

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  13. Replies
    1. Hi Miranda! I never have but it looks like someone who commented after you did with success!

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  14. How long do you think these keep in the refrigerator?

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  15. I used PB2 in mine and cookies and cream whey- oMg! Delish! Calculates to about 211 calories per bar if you're divide it by 6 servings :)

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  16. I have several bags of Visalus - what are the drawbacks of using it, ingredient wise? Anyone ever look into it? Thanks! Michaella

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  17. I just made these, pulled them out of the freezer and stole a taste of the crumbs. Oh my! I love these!! I'm making some for my kids as well. I want to start them eating clean as well. Thanks for the recipe.

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  18. I just made these with almond butter, almond milk, the recommended protein, and the steel oats and they are so good. My husband and I just had one for "dessert" with some fat free whip cream and chocolate syrup and could have sworn we were eating cookie a la mode :) So good! Great to be able to make these to know what we're putting into our bodies, thank you for sharing! :)

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  19. Just had a crazy peanut butter craving, made these and had about half the batch (before throwing them in the freezer. Just plain peanut butter, oats, almond milk and protein powder.) My craving's completely killed, and these ingredients are a delicious combination!! I'm planning on making a batch of these weekly now.

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    1. I do the same thing - I usually eat a quarter of the mixture before freezing!

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  20. Do you know of a clean protein powder I can use that is gluten and dairy free?? I would love to try these!

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    1. Hi Karen - If you send us an email to thegang@heandsheeatclean.com we can send you a link & info on protein powders!

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  21. I made these and added some stevia since I knew my protein powder isn't the tastiest. We enjoyed them but my macros ended up double what they said above. I used designer whey protein powder in French Vanilla and it is low on carbs and fats so I don't think that did it. It seemed to be the peanut butter and the oats that threw it off. When I typed in 12 servings instead of 6, i got my calories and protein to align up. The bars would still be decent sized if I divided the recipe into 12 also. I ended up kneading the mixture on a silpat but it worked up to be a great consistency and easy to mold into bars by hand and wrap in wax paper.

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  22. This was my first attempt at "baking" and clean eating. The LoveOfMyLife is a fabulous cook so about all I do is boil my own eggs and mix my own protein shakes. ;-) This was SO easy and good! Thanks for sharing! Cross posted to Facebook as today's status, credit your website, of course.

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  23. i really do hate peanut butter :( can i use almond butter instead?

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    1. Man, I wish I had that problem!! I could eat an entire jar. I've never used almond butter but I'm sure that you could!

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  24. I made these last night with PB2 and while they are delicious, they're really gooey and sticky and didn't maintain their "bar" texture after refrigerating. After I pulled them from the freezer and cut them into bars, they looked just like the photo above. I left them in the freezer for an hour by accident, maybe that's the problem?

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    1. Hi Carol,

      I have never had that happen. It might be because of the PB2.

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  25. I have made them like the traditional recipe called and they were great but I wanted to switch it up so I wouldn't be eating the same thing and get sick of it. This time I made it with Chocolate Peanut Butter protein powder, added prob 1/4 c chopped walnuts and 1/3 c finely chopped reduced sugar cranraisins

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  26. Quick questions do the posted macros include almond milk or water?

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    1. I think I calculated them with the almond milk.

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  27. What could you use to replace oats? Thanks!

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    1. I'm not sure what you could use for that. I haven't tried anything else.

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  28. What size is your protein powder scoop? Mine is equivalent to 3 Tb. Is that similar to yours? Thanks!

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  29. i made these earlier, i like the flavor but they are WAY too sticky. I used the exact same oats & protein powder that you linked to in the recipe. The only thing i did different was to add some cocoa powder. Not sure what i did wrong, they have been in the freezer over an hour and they won't set. I had to scrape the batter off the parchment paper.

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  30. ^ add to above comment, i used blue diamond unsweetened almond milk, maybe the 1/2 cup was too much....

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    1. Hi Meg. I'm not sure what happened. I use the same thing without the cocoa powder. Try using 1/4 cup of water & 1/4 cup of unsweetened almond milk next time.

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  31. Sharing my story making these ... when mixed what I thought was all the ingredients it was still quite crumbly. I still put it in the freezer with hopes it would become more solid. When it didn't 'magically' become bars I came here to ask why. Then I read the ingredients again ... I forgot the milk! They are much better now. Yummo! A little sticky but I think that's because I put in an extra splash of milk just to be sure. I'm glad I did review the comments to get ideas on how to change them up.

    I did want to report that the crumbly mixture wasn't bad either if you're looking for something that isn't as perishable. Just measure it out and put in ziplock. My back up plan if I couldn't make it into bars ;)

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  32. this recipe looks amazing and super easy! has anyone tried using coconut milk?

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    1. You can definitely use coconut milk, almond milk, or organic regular milk (if you are eating dairy).

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  33. I'd love to try these out! If the kids like them I can send them to school, but the school is nut-free. What could I sub for nut butters? (I'm in Australia, so something that might be available down my way ? :D) Thanks in advance!

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    1. Do you have access to sunflower seed butter? It tends to be a little more on the dry side, so you may have to add more liquid.

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  34. I followed the recipe exactly and after I took them out of the freezer and cut them they just crumbled apart. Should I add more almond milk or peanut butter?

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    1. I would try more almond milk - some peanut butter brands vary in how much liquid they keep in their peanut butter.

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  35. The original recipe was very dry and barely stuck together, so I added more almond milk. That helped, but then I noticed the recipe doesn't yield enough to even cover the bottom of a 9x13 pan unless super thin. I froze for what it said, then checked and they were super soft and didn't stick together. So I froze them all night. This seemed to help a lot. I ate one frozen, was awesome. Then I refrigerated as recipe says, and they mostly crumbled again. They tasted good. I'd like to try again, but what to add to make a thicker bar that actually fills up the pan and holds together? I assume you can use any nut butter: almond, sunflower, etc. I used cookies and cream protein powder, but I'm sure any flavor is cool. I will try it again, like the simplicity of them.

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  36. If I want to make these for a trip I am going on and I won't have any way of refrigerating them for like 7 hours, will they be fine? Can I just freeze them overnight and then stick in my bag before I leave?

    Thanks!!

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    1. I would try that! Possibly freeze for 36hrs before. Do you have a small cooler you could take?

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  37. Do I need to cook the oats first before making the bars?

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  38. Made these with MRM vanilla veggie protein and old fashioned oats….eating one right now as I'm typing this. So good!!!

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  39. Is there a big difference regarding the flavor if I use water instead of almond milk?

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    1. You could try water - the consistency of the almond milk may allow the bars to hold together more.

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  40. I added a 1/4 cup of raisins to this recipe - it added the perfect amount of sweetness and texture.

    Thanks!
    -Kim

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  41. Does anyone know how long this last in the fridge :)

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  42. I just tried making these, and they were just all crumbs, not bars. I followed the recipe/instructions with the exception of susbstituting old fashion oats. Any suggestions?

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