A fabulous protein bar ideal for when blood sugar levels dip or post training. These are also perfect for a healthy breakfast or snack on the go too. Packed with antioxidants and protein to support recovery this will optimise your training efforts. For a gluten free option use gluten free oats or quinoa flakes and gluten free flour.
Serves: 16
Ingredients:
115g Porridge oats
30g Wholemeal flour or gluten free flour
30g Vanilla, strawberry or chocolate flavoured protein powder
1 tsp bicarbonate of soda
100g Coconut oil, melted
50g CherryActive® concentrate
1 tbsp whole chia seeds
15g shelled hemp seeds
60g CherryActive® dried cherries
Directions:
- Preheat the oven to 180C, gas mark 4. Line a 20cm square shallow baking tin with baking parchment.
- Place the porridge oats, protein powder and flour in a food processor and pulse briefly to break up the oats slightly. Add the coconut oil, dates and CherryActive® concentrate and process to combine. Pulse in the seeds and CherryActive® dried cherries.
- Spoon the mixture into the tin and press firmly.
- Bake in the oven for 20 minutes or until lightly golden.
- Allow to cool in the tin before cutting into bars.
- Store in the fridge or in an airtight container for 2-3 days. The bars will also freeze for up to 3 months.
Nutrition:
Per Bar: Calories 145kcal, Protein 3g, Carbohydrates 15.8g, Sugars 8.6g, Total Fat 7.6g, Saturates 5.5g
Per 100g: Calories 450kcal, Protein 9.3g, Carbohydrates 49.2g, Sugars 26.9g, Total Fat 23.7g, Saturates 17g
